Feta and Parsley Börek
Turkish · Pie · 65 min · 8 servings
Ingredients
- 450 g phyllo sheets
- 250 g feta cheese
- 15 g parsley
- 100 g eggs
- 240 ml milk
- 55 g olive oil
Instructions
- Heat the oven to 180°C and oil a medium baking tray with some of the olive oil.
- For the filling, crumble the feta cheese with a fork and mix it with the finely chopped parsley.
- For the soaking liquid, whisk the eggs, milk and most of the remaining olive oil in a bowl; keep a few spoonfuls aside for the top.
- Lay the first of the phyllo sheets in the tray so it hangs over the edges and moisten it lightly with the liquid.
- Layer the remaining sheets, ruffled or folded, moistening each layer and scattering the cheese filling evenly between them.
- Fold the overhanging edges inwards, brush the reserved liquid over the top and cut the börek into squares.
- Bake for 35-40 minutes until golden and crisp. Rest for 10 minutes and serve warm.
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