Ingredients

• 500 g phyllo pastry sheets
• 300 g white cheese
• 4 piece eggs
• 200 ml milk
• 150 g butter
• 50 g fresh dill
• 30 g fresh parsley
• 3 tbsp olive oil

Instructions

1. Prepare cheese mixture

   Crumble the white cheese into small pea-sized pieces using your fingers. Finely chop the dill and parsley into 2mm pieces. In a large bowl, beat 3 eggs over low speed for 2-3 minutes until well combined and slightly frothy. Mix in the crumbled cheese and chopped herbs until evenly distributed. The mixture should look creamy and green-flecked. Do not overmix or the cheese will become pasty.

2. Make egg-milk wash

   In a separate bowl, whisk together the remaining 1 egg and milk over medium speed for 1-2 minutes until completely smooth and well combined. The mixture should be pale yellow and without any streaks. Add 2 tablespoons of melted butter and whisk for another 30 seconds until incorporated. Do not let the mixture curdle by adding hot butter.

3. Prepare phyllo sheets

   Remove phyllo pastry from packaging and lay flat on a clean work surface. Cover with a slightly damp kitchen towel for 10-15 minutes to bring to room temperature. Melt the remaining butter over low heat for 3-4 minutes until completely liquid and golden. The phyllo should be pliable and not cracking when handled. Do not let phyllo dry out or it will tear easily.

4. Layer bottom sheets

   Preheat oven to 180°C. Brush a 30x40cm baking dish with olive oil using a pastry brush. Layer 6-7 phyllo sheets in the dish, brushing each sheet generously with melted butter before adding the next. Each sheet should overlap slightly and cover the entire bottom. The layered sheets should look golden and glistening. Do not skimp on butter or the layers will not separate properly.

5. Add cheese filling

   Spread the cheese and herb mixture evenly over the phyllo base using a spatula, covering from edge to edge in a uniform layer about 1cm thick. Pour half of the egg-milk mixture slowly over the cheese, allowing it to seep between the layers for 2-3 minutes. The filling should look moist but not swimming in liquid. Do not add too much liquid at once or it will make the bottom soggy.

6. Top with phyllo

   Layer the remaining 6-7 phyllo sheets on top, brushing each with melted butter as before. Tuck the edges down into the dish to seal the börek completely. Pour the remaining egg-milk mixture over the top and let it absorb for 5-6 minutes until the surface looks evenly moistened. Do not leave any dry patches or those areas will burn during baking.

7. Score and bake

   Using a sharp knife, score the top into 8-10 serving squares, cutting only through the top 2-3 layers of phyllo. Bake on the middle rack 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 overbake or the phyllo will become too dark and bitter.

8. Rest and serve

   Remove from oven and let cool on a wire rack for 10-15 minutes before cutting completely through the scored lines. The börek should hold its shape when cut and steam should escape from the layers. Serve warm while the phyllo is still crispy and the filling is hot and creamy. Do not let it sit too long or the bottom will become soggy from steam.

Tips

Comments (0)