Ingredients

• 500 g phyllo dough sheets
• 300 g white cheese
• 1 bunch fresh parsley
• 1/2 bunch fresh dill
• 3 piece eggs
• 200 ml milk
• 150 g butter
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prepare cheese filling

   Crumble the white cheese into small pieces using your hands or a fork. Finely chop the parsley and dill, removing thick stems. Mix cheese with herbs, salt, and black pepper in a large bowl for 2-3 minutes until well combined and fragrant. Do not overmix or the herbs will bruise and release too much moisture.

2. Make egg mixture

   Melt the butter in a small saucepan over low heat for 3-4 minutes until completely liquid but not bubbling. Beat eggs and milk together in a bowl for 1-2 minutes until smooth and pale yellow. Slowly add the melted butter while whisking continuously. Do not add hot butter too quickly or the eggs will scramble.

3. Prepare baking tray

   Preheat oven to 180°C. Brush a 30x40cm baking tray with olive oil, ensuring all corners and sides are coated. Let the phyllo dough come to room temperature for 10-15 minutes if frozen, until sheets separate easily without cracking. Do not leave phyllo uncovered for too long or it will dry out and become brittle.

4. Layer bottom phyllo

   Place half the phyllo sheets in the tray, brushing each layer with the egg-milk mixture using a pastry brush. Work quickly over medium pace for 8-10 minutes, ensuring each sheet covers the tray completely and hangs slightly over the edges. Do not worry about small tears but avoid large holes that could leak filling.

5. Add cheese filling

   Spread the cheese and herb mixture evenly over the phyllo layers using clean hands for 3-4 minutes. Press gently to distribute but leave the filling loose and airy rather than compacted. The herbs should be visible throughout and the cheese should reach all corners. Do not pack the filling down too firmly or the börek will be dense.

6. Complete top layers

   Cover with remaining phyllo sheets, again brushing each layer with the egg mixture over 6-8 minutes until all sheets are used. Fold the overhanging bottom sheets over the top to seal the edges. Brush the final layer generously with remaining egg mixture until golden and glossy. Do not leave any dry spots or they will burn during baking.

7. Score and bake

   Using a sharp knife, score the top into serving squares about 8cm wide, cutting only through the top 2-3 layers. Bake for 35-40 minutes until the top is golden brown and crispy. The börek should sound hollow when tapped and the edges should be deeply golden. Do not open the oven door for the first 25 minutes or the börek may collapse.

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