Ingredients

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

Instructions

1. Prepare the filling

   Crumble the white cheese into small pea-sized pieces. Finely chop the dill and parsley, removing thick stems. Mix the cheese with herbs, 1 beaten egg, salt, and black pepper in a large bowl for 2-3 minutes until well combined. The mixture should hold together when pressed. Do not overmix or the cheese will become pasty.

2. Make egg mixture

   Whisk together the remaining 2 eggs and milk in a medium bowl over low heat for 1 minute until just combined. The mixture should be smooth and pale yellow. Do not let it curdle by whisking too vigorously.

3. Prepare butter mixture

   Melt the butter with olive oil in a small saucepan over low heat for 3-4 minutes until completely liquid and golden. Remove from heat and let cool for 2 minutes until warm but not hot. Do not let it brown or smoke.

4. Layer bottom sheets

   Preheat oven to 180°C. Brush a 30x40cm baking dish with butter mixture. Layer half the phyllo sheets in the dish, brushing each sheet generously with butter mixture. Take 2-3 minutes per sheet, ensuring even coverage. Do not skip any sheets or they will burn.

5. Add filling

   Spread the cheese mixture evenly over the phyllo sheets using your hands or a spoon for 3-4 minutes. Press gently to create an even layer reaching all corners. The filling should be about 1cm thick. Do not pile it too high or the top layers will not cook properly.

6. Top with phyllo

   Layer the remaining phyllo sheets over the filling, brushing each with butter mixture over medium-low heat for 5-6 minutes. Press down gently around the edges to seal. The top should be golden and glossy. Do not rush this step or the börek will be dry.

7. Score and bake

   Score the top layers into serving squares using a sharp knife, cutting only halfway through. Pour the egg-milk mixture evenly over the surface and bake for 35-40 minutes until golden brown and crispy. The top should sound hollow when tapped. Do not open the oven door for the first 25 minutes or it may collapse.

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