Ingredients

• 800 g zucchini
• 10 piece phyllo pastry sheets
• 200 g feta cheese
• 3 piece eggs
• 6 tbsp olive oil
• 1 bunch fresh dill
• 1 piece onion
• 4 tbsp butter
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Prepare the zucchini

   Wash and grate the zucchini using the large holes of a box grater. Place grated zucchini in a colander and sprinkle with 2 tsp salt. Mix well and let sit for 15-20 minutes until water starts draining out. Squeeze the zucchini firmly with your hands to remove as much liquid as possible. Do not skip this step or the börek will be watery.

2. Cook the aromatics

   Finely dice the onion into 5mm pieces. Heat 3 tbsp olive oil in a large pan over medium heat for 1-2 minutes. Add the diced onion and cook for 6-8 minutes until soft and translucent, stirring occasionally. The onion should be golden but not brown. Do not let it burn or it will taste bitter.

3. Make the filling

   Add the squeezed zucchini to the pan with onions and cook over medium heat for 8-10 minutes, stirring frequently. The mixture should look dry and the zucchini should be tender. Remove from heat and let cool for 5 minutes. Finely chop the dill and crumble the feta cheese. Do not add cheese while hot or it will melt completely.

4. Combine filling ingredients

   In a large bowl, whisk the eggs until smooth. Add the cooled zucchini mixture, crumbled feta, chopped dill, salt, and pepper. Mix gently until just combined - about 1-2 minutes. The mixture should hold together but not be overmixed. Do not beat vigorously or the texture will become dense.

5. Prepare the baking dish

   Preheat oven to 180°C (350°F). Melt the butter and mix with remaining 3 tbsp olive oil in a small bowl. Brush a 30x20cm baking dish with the oil mixture. Take phyllo sheets out of packaging and cover with a damp towel immediately. Do not let phyllo dry out or it will crack when handled.

6. Layer the börek

   Place 5 phyllo sheets in the dish one at a time, brushing each layer with oil mixture before adding the next. Spread the zucchini filling evenly over the phyllo base. Top with remaining 5 phyllo sheets, brushing each layer with oil mixture. The top should be well-oiled and golden. Do not press down hard or the layers will stick together.

7. Score and bake

   Using a sharp knife, score the top layers into serving portions without cutting all the way through. Bake for 35-40 minutes over medium heat until the top is golden brown and crispy. The börek should sound hollow when tapped. Do not open the oven door frequently or the pastry will not crisp properly.

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