This recipe I got from my co-worker Konca, and this is a Turkish recipe. She actually provided two different versions but this is the one I made this evening and it was so good. Börek feels like comfort food to me and I just can't help myself from over indulging. We have also found this tastes really good on the second day so you might want to try waiting a day or so to eat it. I prefer to eat this at just above room temperature.
Filling with zucchini, feta cheese
2-3 pieces zucchini shredded (squeeze out its juice)
1.5 cups crumbled feta cheese
Fresh parsley, dill, mint (put as much as you like)
Salt, black pepper
Other ingredients
1 lbs. (package) phyllo pastry (today I used a frozen one from Trader Joe’s)
3 eggs
1-1.5 cup milk (today I used heavy cream which worked nicely)
1 stick butter, melted
First prepare the filling by combining all the filling ingredients. Ensure the filling is at room temperature before use.
Preheat oven to 350 degrees.
Beat eggs and add milk. Brush 9-by-12–inch baking pan with oil. Separate about ½ of the pastry. Lay each layer of the pastry on the pan, brushing each layer of pastry in the pan with egg/milk mixture and then brush with the butter until you have completed the first half of the phyllo pastry. Spread filling, and continue layering the second half of the phyllo pastry while brushing with the egg/milk then butter until finished. Pour the remaining butter and egg/milk mixture over the top, tuck the edges under, and cut the assembled börek through to the bottom, forming squares (this part also can be done after baking).
Bake for 30-40 minutes, or until the börek is puffed and golden brown. Let the börek cool to room temperature and enjoy.
Bon Appétit
