Ingredients

• 8 piece phyllo dough sheets
• 300 g feta cheese
• 200 g ricotta cheese
• 3 tbsp fresh dill
• 3 tbsp fresh parsley
• 2 piece eggs
• 100 g butter
• 150 ml milk
• 2 tbsp olive oil
• 1 tsp black pepper

Instructions

1. Prepare cheese filling

   Crumble feta cheese into small pieces and mix with ricotta cheese in a large bowl. Add finely chopped dill and parsley, then beat in 1 egg and black pepper. Mix for 2-3 minutes until well combined and creamy. The mixture should hold together but not be too wet. Do not overmix or the filling will become watery.

2. Melt butter mixture

   Melt butter in a small saucepan over low heat for 2-3 minutes until completely liquid. Remove from heat and stir in olive oil and milk. Mix for 1 minute until smooth and well combined. The mixture should be warm but not hot. Do not let it boil or the mixture will separate.

3. Prepare phyllo sheets

   Carefully unfold phyllo dough and place sheets on a clean work surface. Cover with a slightly damp kitchen towel to prevent drying. Work with one sheet at a time, keeping others covered. Brush each sheet lightly with butter mixture using a pastry brush. Do not oversoak or the dough will tear.

4. Fill and roll

   Place 2-3 tablespoons of cheese filling along the long edge of each phyllo sheet, leaving 2cm border. Gently roll the sheet away from you into a tight log. Roll for 30-45 seconds until completely sealed. The filling should be enclosed but not bursting out. Do not roll too tightly or the börek will crack during baking.

5. Shape into roses

   Starting from one end, carefully coil each phyllo log into a spiral shape to form a rose. Place seam-side down in a greased 23cm round baking dish. Arrange roses touching each other in the pan. Shape for 1-2 minutes per rose until all are formed. Do not press down hard or the layers will compress.

6. Apply egg wash

   Beat remaining egg with 2 tbsp milk in a small bowl for 1 minute until smooth. Brush the top of each börek rose with egg wash using a pastry brush. Apply gently to avoid disturbing the spiral shape. The surface should be evenly coated and glossy. Do not let egg wash pool in the crevices.

7. Bake until golden

   Preheat oven to 180°C and bake börek for 25-30 minutes until tops are golden brown and crispy. Rotate pan halfway through for even browning. The roses should be puffed and the phyllo should sound crispy when tapped. Do not overbake or the phyllo will become too dark and bitter.

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