These pastries are made in many shapes and sizes in Turkey – sometimes baked in the oven in a large dish and then cut into portions like a pie, sometimes they are cigar-shaped rolls, and often they are little triangular delights.
- 450 g phyllo pastry
- 2½ cups milk
- ½ cup vegetable oil
- 2 large eggs
- 450 g crumbled feta cheese
- 115 g chopped Italian (flat-leaf) parsley
- Beat the eggs in a bowl. Add milk and vegetable oil and mix.
- Lay two sheets of pastry in a rectangular pyrex or in a baking tin.
- Pour 4 or 5 tablespoons of the liquid mix onto sheet evenly.
- Now lay two more sheets and apply the same procedure until you use ½ of the pastry sheets.
- At the same time mix feta cheese and chopped parsley in another bowl and spread it over the last sheet that you lay.
- Then lay two sheets of pastry and pour 4-5 tablespoons of mix.
- Continue until all the sheets are used.
- Pour the remaining mix at the top. Cook borek in a preheated oven (175°C) until the top becomes brown. After letting it cool down, cut borek in squares and serve warm.