- 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.
Serving: 1g | Calories: 168kcal | Carbohydrates: 12.18g | Protein: 5.46g | Fat: 10.92g | Saturated Fat: 7.39g | Polyunsaturated Fat: 0.492g | Monounsaturated Fat: 0g | Trans Fat: 0.002g | Cholesterol: 35mg | Sodium: 282mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 2.14g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg