Borek is made by layering several sheets of phyllo dough with a mixture of milk (or yogurt), eggs, and oil in between, and is flavored by placing a filling of your choice (like this spinach and feta cheese) in the middle of those layers.
The filling could be spinach and cheese, meat, sausage or just cheese mix, that’s what I did in this recipe.
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The recipe for “round” burek was developed in the Serbian town of Niš. In 1498, it was introduced by a famous Turkish baker.
In Turkey, most people serve it with a glass of Turkish tea for breakfast
Servings For : 2 – 4 People Prep Time : 30 Minutes
The dish is simply delicious. It is flaky, light and filling. It is perfect for lunch.
10 Phyllo Dough sheets – thawed overnight if using frozen
3 tablespoon vegetable oil
1/2 cup of milk
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons sesame seeds I used black and white
1 cup feta cheese
And whatever cheese you like to add you can add.
Olive oil 1 egg yolk
Whisk olive oil, milk, 1egg, salt and pepper in a bowl until combined.
Mix all the cheese together .
Place 2 sheets of phyllo dough and brush it with the milk mixture
Repeat the same process one more time.
Place 1 sheet of phyllo dough and spread the cheese mixture filling evenly leaving 1/2 inch space on the edges and corners. Continue with placing 2 sheets of phyllo dough and brushing it with the milk mixture.
When ready to bake, heat the oven to 350 F. degrees.
Slice the borek evenly as desired. Brush it with 1 egg yolks and sprinkle each piece with black and white sesame seeds. transfer it into the oven and bake until it is golden brown, 30-35 minutes. Enjoy.
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