Ingredients

• 8 piece phyllo pastry sheets
• 200 g feta cheese
• 150 g cottage cheese
• 100 g butter
• 1 piece egg
• 2 tbsp fresh dill
• 1/2 tsp black pepper
• 1 piece egg yolk
• 2 tbsp milk

Instructions

1. Prepare cheese filling

   Crumble feta cheese into small pieces and mix with cottage cheese, whole egg, chopped fresh dill, and black pepper in a bowl. Mash together with a fork for 2-3 minutes until well combined but still slightly chunky. The mixture should hold together when pressed. Do not overmix or it will become too smooth and lose texture.

2. Melt butter completely

   Melt butter in a small saucepan over low heat for 3-4 minutes until completely liquid and slightly warm. Remove from heat and let cool for 2 minutes until just warm to touch. The butter should be fluid enough to brush easily but not hot enough to cook the phyllo. Do not let it brown or smoke.

3. Prepare phyllo sheets

   Remove phyllo from packaging and unfold carefully on a clean work surface. Cover immediately with a damp kitchen towel to prevent drying. Work with one sheet at a time, keeping others covered. Each sheet should be smooth and pliable. Do not let phyllo sit uncovered for more than 30 seconds or it will crack.

4. Cut and fill triangles

   Take one phyllo sheet and brush entirely with melted butter using a pastry brush. Cut lengthwise into 3 equal strips. Place 1 tablespoon of cheese filling at the bottom corner of each strip. Fold into triangles by bringing the corner over the filling and continuing to fold along the strip length. Do not overfill or the börek will burst during baking.

5. Seal and arrange börek

   Place completed triangles seam-side down on a parchment-lined baking tray, spacing them 2cm apart. Press edges gently to seal completely. Brush tops with remaining melted butter. The triangles should be golden and well-sealed with no gaps. Do not skip sealing or the cheese will leak out during baking.

6. Apply egg wash

   Whisk egg yolk with milk in a small bowl until smooth. Brush this mixture over the top of each börek using a pastry brush for 1-2 minutes. This creates the golden, shiny finish. The wash should coat evenly but not pool. Do not brush too heavily or it will drip and burn.

7. Bake until golden

   Preheat oven to 180°C and bake börek for 20-25 minutes until deep golden brown and crispy. They should puff slightly and sound hollow when tapped gently. The phyllo layers should be visibly separated and flaky. Do not open oven door for first 15 minutes or they may deflate.

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