Hello Everyone - today is a special post, being that it is a holiday weekend for some! This recipe is perfect for #Easter Brunch or any other weekend where you want something filling without being overtly rich. This is #börek and it is absolutly delicious! There are many different kinds, but for this post we are going to focus on a relativly simple one called Tepsi Börek.
The recipe calls for yufka, but if you can't find yufka, you can always use phyllo and brush it with the egg mixture.
preheat oven to 365
makes 1, 9" x 12" pan
prep time: 30 minutes
resting time: 1 hr
cook time: 1 hr - 1 hr 20 minutes
Here is what you need:
1 package of yufka or 1 package of phyllo, fully thawed
1 bunch flat leaf parsley
8 oz feta cheese, crumbled
2 c whole milk
sesame seeds and/or onion seeds for garnish
start by chopping parsley finely and mixing with the crumbled feta cheese - set aside
mix the milk and the eggs until smooth.
grease your baking dish lighly with a bit of oil and start by dipping the yufka (or if your using phyllo, starting to line the baking dish with 2 leaves at a time and brushing the phyllo with the egg and milk mix) in the egg and milk mix and stat to line your baking dish, making sure to have some pastry that overlaps the edge of the dish so you can close it up when your finished. If the pastry tears it is completely normal and no one will ever know!
sprinkle some of the parsley filling over the first layer and then top it with another layer of the yufka (phyllo). Repet until all the filling is used. Close the pastry by folding over the edges towards the center.
Cut the pastry before baking into 12 squares. Pour the remaing egg/milk mix over the pastry and let it soak into the borek, usually about 30 minutes. Garnish with sesame and onion seeds.
bake at 365 for 1 hr - 1 hr 20 minutes until golden brown on top. The pastry will rise, so make sure you have a baking sheet under your baking dish.
remove from the oven an let rest until room temp - around 20 minutes
serve with hot tea or other brunch treats!