Ingredients

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

Instructions

1. Prepare cheese filling

   Crumble the white cheese into small pea-sized pieces using your fingers. Finely chop the parsley and mix with cheese, salt, and black pepper. Beat 2 eggs and fold into the cheese mixture over low heat for 2-3 minutes until slightly thickened. The mixture should hold together but remain creamy. Do not overmix or the filling will become rubbery.

2. Melt butter mixture

   Melt the butter in a small saucepan over low heat for 3-4 minutes until completely liquid. Stir in olive oil and remove from heat immediately. The mixture should be warm but not hot enough to cook the phyllo. Do not let the butter brown or smoke as this will give a bitter taste.

3. Prepare phyllo sheets

   Lay phyllo sheets flat on a clean work surface and cover with a damp towel. Take one sheet and brush generously with butter mixture using a pastry brush. Work quickly for 30-60 seconds per sheet to prevent drying. The sheet should glisten with butter but not be soaked. Do not skip the butter or the börek will be dry and brittle.

4. Add filling and roll

   Spread 2-3 tablespoons of cheese filling along one long edge of the buttered phyllo sheet, leaving 2cm border. Roll the sheet tightly into a long rope over medium pressure for 1-2 minutes, ensuring the filling stays enclosed. The roll should be firm but not so tight that it tears. Do not overfill or the börek will burst during baking.

5. Create spiral shape

   Starting from the center of a greased 28cm round baking dish, coil the phyllo rope in a tight spiral over low pressure for 3-4 minutes. Continue adding rolls, connecting each new rope to the previous one by slightly overlapping the ends. The spiral should fill the entire dish with no gaps. Do not stretch the dough or it will tear.

6. Apply final coating

   Beat the remaining egg with milk and brush evenly over the entire surface using gentle strokes for 1-2 minutes. The coating should cover all exposed phyllo completely. Let the börek rest at room temperature for 10-15 minutes until the coating is absorbed and the surface looks slightly moist. Do not skip this resting time or the top will be too dry.

7. Bake until golden

   Preheat oven to 180°C and bake the börek for 35-40 minutes until the top is deep golden brown and crispy. The surface should sound hollow when tapped gently. Rotate the dish halfway through baking for even browning. Do not open the oven door frequently as this will cause uneven cooking and soggy spots.

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