- 6 layers phyllo dough
- 3 eggs
- ½ cup yogurt
- 1 ½ cup milk
- 1 bottle soda water
- ¾ cup olive oil
- ½ cup water
- 500 grams (1.102 pounds) white cheese or feta
- 20 leaves chopped parsley
I do not know the situation in other countries, but ready made phyllo dough is sold in every Turkish supermarket. This recipe will be very very easy if you can find one of those packaged ready made phyllo doughs. Turkish people have used this dough for centuries and it seems they will use it for pastries for more centuries. So many borek types can be made with this extra useful dough and this recipe is about one of them. I used soda water (or lets say mineral water or sparkling water) and Turkish white cheese, but you may use feta cheese, potato, spinach etc. instead of white cheese for filling.
A mixing bowl
An oven tray
A pastry brush
Start with preparing inside mixture. To do that, add eggs and milk into a deep mixing bowl and mix. Meanwhile preheat the oven to 190 °C (374 °F).
Add yogurt, water and olive oil onto this mix and mix again until it is homogeneous.
Now, prepare filling. Mash the cheese with a fork and mix it with chopped parsley.
Grease the tray. Place one of the doughs onto it. It will not fit to tray. Do not mind it.
Smear the dough with the inside mixture. Spread equally. Then place the second dough, but this tame make it fit into the tray equally. Smear it again with the mixture.
Make the same for the third dough, but this time place filling equally. Repeat the fifth step for the remaining doughs. Take the first dough’s spilled part and cover the top of the tray with it.
Brush the inside mixture to the top of the doughs. Then cut into square shaped slices by using a knife.
Finally, pour a bottle of soda water onto the tray and bake in the preheated oven until its top reddens.