Ingredients

• 12 piece phyllo pastry sheets
• 300 g white cheese
• 150 g butter
• 3 piece eggs
• 200 ml milk
• 30 g fresh dill
• 30 g fresh parsley
• 1 tsp black pepper

Instructions

1. Prepare cheese filling

   Crumble the white cheese into small, uniform pieces using your hands or a fork. Finely chop the dill and parsley into 2mm pieces. Mix cheese with herbs and black pepper in a medium bowl over low heat for 2-3 minutes until just combined. The mixture should be crumbly but hold together when pressed. Do not overmix or the cheese will become pasty.

2. Make egg mixture

   Crack 2 eggs into a bowl, reserving 1 egg for glazing. Whisk the 2 eggs with milk over medium heat for 1-2 minutes until completely smooth and pale yellow. The mixture should coat the back of a spoon lightly. Do not let it get too thick or it will not absorb into the pastry properly.

3. Melt butter completely

   Cut butter into small cubes and melt in a small saucepan over low heat for 3-4 minutes until completely liquid and golden. Stir occasionally to prevent browning. The butter should be clear and fragrant, not foamy or brown. Do not let it burn or it will taste bitter.

4. Layer bottom sheets

   Brush a 25cm baking dish with melted butter. Place 6 phyllo sheets one at a time over medium-low heat, brushing each sheet thoroughly with butter before adding the next for 8-10 minutes total. Each sheet should glisten with butter and lie flat without wrinkles. Do not skip any areas or they will burn and become tough.

5. Add filling layer

   Spread the cheese mixture evenly over the phyllo base using your hands over low heat for 2-3 minutes. Press gently to create an even 1cm thick layer that reaches all edges. The filling should cover completely without gaps. Do not pile it too thick in the center or it will not cook evenly.

6. Layer remaining sheets

   Place remaining 6 phyllo sheets on top over medium heat for 6-8 minutes, brushing each with butter and sprinkling with egg mixture. Each layer should be thoroughly coated and slightly translucent. Press edges gently to seal. Do not tear the delicate pastry or the filling will leak during baking.

7. Apply final glaze

   Beat the remaining egg and brush over the entire top surface over low heat for 1-2 minutes until evenly golden. The glaze should cover every inch for uniform browning. Score the surface lightly into serving squares. Do not cut too deep or the layers will separate during baking.

8. Bake until golden

   Bake in preheated 180°C oven over medium heat for 35-40 minutes until the top is deep golden brown and crispy. The börek should puff slightly and sound hollow when tapped. The edges should be crisp and golden. Do not open the oven door frequently or the temperature will drop and affect the texture.

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