Ingredients

• 500 g phyllo pastry sheets
• 600 g carrots
• 200 g white cheese
• 1 piece onion
• 2 piece eggs
• 4 tbsp olive oil
• 100 g butter
• 200 ml milk
• 3 tbsp fresh dill
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Prepare carrot filling

   Peel and coarsely grate the carrots using a box grater. Finely dice the onion into 5mm pieces. Heat olive oil in a large pan over medium heat for 1-2 minutes. Add the onion and cook for 5-6 minutes until soft and translucent. Do not let it brown or the filling will taste bitter.

2. Cook the carrots

   Add the grated carrots to the pan with the onions. Cook over medium heat for 12-15 minutes, stirring occasionally, until the carrots are tender and most moisture has evaporated. The mixture should look slightly caramelized and smell sweet. Do not cook on high heat or the carrots will burn.

3. Season the filling

   Remove the pan from heat and let cool for 5 minutes. Crumble the white cheese into small pieces and add to the carrots along with chopped dill, salt, and pepper. Mix gently until well combined. The filling should be moist but not wet. Do not add cheese while the mixture is hot or it will melt completely.

4. Prepare phyllo mixture

   Melt the butter in a small saucepan over low heat for 2-3 minutes until completely liquid. In a bowl, whisk together eggs and milk until smooth. Add the melted butter and whisk until well combined. The mixture should be pale yellow and smooth. Do not let the butter get too hot or it will scramble the eggs.

5. Layer bottom phyllo

   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 the butter mixture. The sheets should overlap slightly and cover the bottom and sides. Do not let the phyllo dry out by working quickly.

6. Add filling layer

   Spread the carrot filling evenly over the phyllo base, leaving a 2cm border around the edges. The filling should be in an even layer about 1cm thick. Press down gently to compact slightly. Do not overfill or the börek will be soggy and difficult to cut.

7. Complete phyllo layers

   Layer the remaining phyllo sheets on top, brushing each with the butter mixture. Tuck the edges down into the dish to seal. Brush the top generously with remaining butter mixture. The top should be well-coated and golden. Do not skip brushing any layers or they will be dry and tough.

8. Bake the börek

   Score the top into serving portions with a sharp knife, cutting only through the top 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 pastry may collapse.

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