Ingredients

• 8 piece phyllo pastry sheets
• 200 g white cheese
• 1 bunch fresh parsley
• 2 piece eggs
• 100 g butter
• 100 ml milk
• 2 piece tomatoes
• 1 piece cucumber
• 100 g black olives
• 4 tsp Turkish tea

Instructions

1. Prepare cheese filling

   Crumble the white cheese into small pieces using your fingers. Finely chop the fresh parsley into tiny pieces. Mix the cheese and parsley together in a bowl until evenly distributed. The mixture should look green-flecked and smell fresh and herbaceous. Do not add salt as the cheese provides enough saltiness.

2. Melt butter mixture

   Melt the butter in a small saucepan over low heat for 2-3 minutes until completely liquid. Remove from heat and whisk in the milk and beaten eggs until smooth. The mixture should be pale yellow and creamy. Do not let the butter get too hot or it will cook the eggs.

3. Layer phyllo sheets

   Preheat oven to 180°C. Brush a baking dish with butter mixture. Place one phyllo sheet in the dish and brush generously with butter mixture. Repeat with 3 more sheets, brushing each layer. The phyllo should look glossy and feel slightly damp. Do not skip brushing any layer or the börek will be dry.

4. Add cheese filling

   Spread the cheese and parsley mixture evenly over the fourth phyllo layer using your hands or a spoon. The filling should cover the entire surface in an even layer about 5mm thick. Add the remaining 4 phyllo sheets on top, brushing each with butter mixture. Do not press down on the layers.

5. Score and bake

   Using a sharp knife, score the top layers into squares or diamond shapes, cutting about halfway through. Brush the top with remaining butter mixture. Bake for 25-30 minutes until golden brown and crispy on top. The börek should sound hollow when tapped. Do not overbake or the phyllo will become tough.

6. Prepare accompaniments

   While börek bakes, slice tomatoes and cucumber into thick rounds. Arrange on serving plates with black olives. Brew strong Turkish tea by steeping tea leaves in hot water for 3-4 minutes. The vegetables should look fresh and colorful. Do not slice vegetables too thinly or they will lose their crunch.

7. Serve breakfast

   Remove börek from oven and let cool for 5 minutes to set. Cut along the scored lines into portions. Serve immediately on plates alongside fresh vegetables, olives, and hot Turkish tea. The börek should still be warm and steam slightly when cut. Do not let it cool completely or it will lose its appealing contrast of temperatures.

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