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1 lb (454 gr) Phyllo Pastry / 4-5 yufka
3 L (13*9*2”) Pyrex casserole dish
2 eggs
½ tsp salt
2/3 cup milk
1/3 or ½ cup oil
1 tsp sesame seeds
1 tsp nigella seeds (optional)
For this recipe you can use one of these fillings.
Feta cheese filling
200 gr crumbled feta cheese or Mexican crumbling cheese
½ bunch of parsley or dill chopped (optional)
4 tbsp yogurt (optional)
Put the ingredients in a bowl or plate and mix them.
Ground beef filling
200 gr ground beef (% 75 or %80)
1 onion, chopped
1 tomato, diced or 3 tbsp tomatoes, in a can or ½ tbsp tomato paste
½ tsp salt
½ tsp black pepper
½ tsp cumin
1 tbsp oil (canola/sunflower/vegetable/corn)
Place the oil and ground beef in a pan and cook until the meat changes in color. Then add the onions and sauté for 2-3 minutes over low-medium heat. Add the tomatoes or tomato paste and salt. Cook for 6-8 minutes over low heat and stir occasionally. Finally add black pepper and cumin.
Spinach filling
1 pkg (300 gr) frozen chopped spinach or spinach in a can
1 onion, chopped
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
If you are using frozen spinach do not thaw. On the other hand, if you are using canned spinach, drain it. For the fresh spinach, wash, drain and chop.
Place the oil and chopped onions in a pan and sauté for 2-3 minutes on low-medium heat. Add the spinach, salt and cook for 8-10 minutes with the lid closed but stirring occasionally. When it’s done, sprinkle black pepper (optional).
Potato filling
2 large or 3 medium potatoes, boiled and smashed
1 onion, chopped
1 tbsp tomato paste
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
¼ tsp cumin (optional)
In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and sauté for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle the black pepper and cumin (optional)
1 onion, chopped
1 tbsp tomato paste
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp black pepper (optional)
¼ tsp cumin (optional)
In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and sauté for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle the black pepper and cumin (optional)
Leek filling
1 bunch of leek, washed and drained
1/2 cup crumbled feta cheese/ricotta cheese (optional)
3 tbsp oil
1 tsp salt
1 tsp salt
1/3 cup parsley, finely chopped (optional)
Cut the leeks lengthwise and chop thinly. Then place them in a skillet with oil and salt. Cook over medium heat till leek absorb all its juice. Add parsley (optional) and feta/ricotta cheese (optional) and mix them all.
Eggplant filling
2 eggplants, washed and peeled
1 onion, chopped
1/2 cup ground beef (optional)
3 tbsp oil
1/2 tsp salt
1/2 tsp paprika
In a skillet, saute onions, oil and ground beef (optional) over low heat. Chop eggplants finely and stir into the skillet. Add paprika and salt, then cook till eggplants are soft and tender (10-12 minutes).
Main Procedure
In a bowl place the eggs, oil and milk. Mix them with a whisk. You will use this mixture between every two or three layers of the pastry and on top of the borek.
After greasing the Pyrex dish, place two or three layers of pastry/ 1 yufka on the bottom and let it go over the sides of the dish. Spread 3 tbsp of the mixture on it and put some of the filling you are using and spread it evenly. Take the other 2-3 sheets of pastry and wrinkle them up in order to fit to the dish . Continue layering in the same way; first the liquid mixture and then the filling.
When you place the last pastry sheets, fold the sides of the bottom sheets over. Pour the remaining liquid mixture on top of the borek and sprinkle nigella and sesame seeds.
Preheat the oven to 350 F(180 C) and cook for about 45 minutes, until it turns golden brown. Serve warm.
1 onion, chopped
1/2 cup ground beef (optional)
3 tbsp oil
1/2 tsp salt
1/2 tsp paprika
In a skillet, saute onions, oil and ground beef (optional) over low heat. Chop eggplants finely and stir into the skillet. Add paprika and salt, then cook till eggplants are soft and tender (10-12 minutes).
Main Procedure
In a bowl place the eggs, oil and milk. Mix them with a whisk. You will use this mixture between every two or three layers of the pastry and on top of the borek.
After greasing the Pyrex dish, place two or three layers of pastry/ 1 yufka on the bottom and let it go over the sides of the dish. Spread 3 tbsp of the mixture on it and put some of the filling you are using and spread it evenly. Take the other 2-3 sheets of pastry and wrinkle them up in order to fit to the dish . Continue layering in the same way; first the liquid mixture and then the filling.
When you place the last pastry sheets, fold the sides of the bottom sheets over. Pour the remaining liquid mixture on top of the borek and sprinkle nigella and sesame seeds.
Preheat the oven to 350 F(180 C) and cook for about 45 minutes, until it turns golden brown. Serve warm.
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