Description
An easy alternative to Turkish “su boregi” (water borek).
Ingredients
Scale
- One package of phyllo (yufka) dough (usually found in the freezer section)
- Oil to grease the bottom of a 9×13 glass pan
- c (60 g) melted butter
Wet Filling:
- 2 eggs
- c (120 ml) vegetable oil (or sunflower oil)
- c (120 ml) milk
- c (30 g) plain yogurt
Filling:
- 1 c (130 g) Turkish white cheese (feta cheese or a similar cheese can be used as a substitute)
- c (30 g) plain yogurt
- 2 T (4 g) dill
- bunch of fresh parsley
- salt to taste
Instructions
- Defrost the dough until it is pliable and easy to open. Keep it wrapped or covered with a moist towel to prevent it from drying out.
- In one bowl, gently whisk the “wet filling” (eggs, oil, milk and yogurt)
- In a separate bowl, mix the other filling mixture (cheese, fresh parsley, yogurt, dill and salt)
- Grease the bottom of a 9×13 glass pan
- Lay down, one sheet at a time of the phyllo dough (remembering to keep the remaining dough covered) to make one layer (you can fold them if necessary, but it’s best to have just one sheet per layer)
- Using a pastry brush, spread about 2 T of the wet filling on the first layer of phyllo.
- Next, sprinkle a relatively sparse amount of the cheese mixture on top
- Alternating in that order (phyllo, wet mix, dry mix) continue for about 4-5 layers until finishing with a layer of phyllo on top.
- Using a pastry brush, finish by brushing the melted butter atop the final layer of phyllo.
- Preheat the oven to 350 F (175 C) and cook for approximately 25-30 minutes until lightly browned on top. Cut into squares when cooled and serve.
- Prep Time: 20 mins
- Cook Time: 25 mins