Peynirli Tepsi Boregi (Turkish Cheese Borek)

Ingredients

• Yufka sheets (or filo pastry) 3 round sheets (500 g)
• Beyaz peynir (Turkish white cheese) or feta, crumbled 300 g
• Flat-leaf parsley, chopped 1 bunch (40 g)
• Eggs 3 large (150 g)
• Whole milk 250 ml
• Sunflower oil 100 ml
• Salt and black pepper 0.25 tsp each
• Egg yolk, for brushing 1
• Sesame seeds or nigella seeds 1 tbsp

Instructions

1. 1

   Heat the oven to 180C and oil a 30 x 40 cm baking tray.

2. 2

   Mix the crumbled cheese and parsley with 1 of the eggs.

3. 3

   Whisk the milk, oil, the remaining 2 eggs, salt and pepper into a sauce.

4. 4

   Lay 1 yufka sheet in the tray with the excess hanging over the sides, brush it with sauce, then tear the second sheet into pieces, dip them in the sauce and layer them in loosely crumpled folds.

5. 5

   Scatter the cheese filling over the layers, cover with the third sheet torn and dipped in the same way, fold the overhanging edges in and pour over any remaining sauce.

6. 6

   Brush the top with egg yolk, sprinkle with sesame or nigella seeds and bake for 40-45 minutes, until deep golden and crisp on top.

7. 7

   Rest for 10 minutes, then cut into 8 squares and serve warm.