Ingredients

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

Instructions

1. Prepare cheese filling

   Crumble the white cheese into small pieces and finely chop the parsley and dill. 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 but not be too wet. Do not overmix or the cheese will become mushy.

2. Make egg wash

   Melt the butter over low heat for 3-4 minutes until completely liquid but not browning. Remove from heat and whisk in the remaining 2 eggs, milk, and olive oil for 1-2 minutes until smooth and pale yellow. The mixture should be warm but not hot enough to cook the eggs. Do not let the butter get too hot or it will scramble the eggs.

3. Prepare baking tray

   Preheat oven to 180°C and generously butter a 30x40cm baking tray. Remove phyllo sheets from package and cover with a damp kitchen towel for 5 minutes to prevent drying. Keep the unused sheets covered throughout assembly. Do not let the phyllo sheets dry out or they will crack and tear.

4. Layer bottom phyllo

   Place half the phyllo sheets in the prepared tray, brushing each sheet generously with the egg-butter mixture using a pastry brush. Work quickly but carefully, ensuring each sheet covers the bottom and sides of the tray completely. The sheets should be well-coated but not soaking wet. Do not skip brushing any sheet or it will become dry and brittle.

5. Add cheese filling

   Spread the cheese and herb mixture evenly over the layered phyllo using clean hands or a spatula for 2-3 minutes. Press gently to distribute evenly but leave some texture. The filling should cover the entire surface but not be too thick in any area. Do not press too hard or you will tear the delicate phyllo underneath.

6. Complete top layers

   Cover the filling with remaining phyllo sheets, brushing each layer with the egg mixture as before. Brush the final top layer generously with remaining egg wash for 2-3 minutes until completely golden and glossy. The top should look shiny and well-coated. Do not leave any dry spots on top or they will burn during baking.

7. Score and bake

   Using a sharp knife, lightly score the top into serving squares, cutting only through the top 2-3 layers. Bake on middle rack for 45-50 minutes until deep golden brown and crispy on top. The börek should sound hollow when tapped and the edges should be golden. Do not open the oven door for the first 30 minutes or the börek may collapse.

8. Rest before serving

   Remove from oven and let cool in the tray for 10-15 minutes before cutting completely through the scored lines. The börek should be set but still warm when cut. Serve immediately while the top is still crispy. Do not let it sit too long covered or the top will lose its crispness.

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