Borek with Potatoes
Borek is one of the most frequently side dishes in Turkey, and usually one of the musts for 5 o'clock tea.
Even though, for this one I used patatoes as filling, you can replace it with anything you want. Spinach and patatoes are the two most frequently used fillings.
Ingredients:
1 Package phyllo dough (9"x14", Approx. 20 sheet per box)
Filling:
8 oz. (250 g) crushed feta cheese
3 medium size potato
1/2 cup chopped parsley (optional)
1 tsp salt (optional-adjust according to your feta cheese)
spices (oregano, black pepper, red pepper, etc.)
1 egg
3 tbsp yogurt or sour cream
3 tbsp cooking oil
1/4 cup milk
Topping (optional)
1 tbsp sesame seed
1. Cook your potatoes in hot water, until they are tender.
2. Skin and shred the patatoes.
3. Add feta cheese, parsley, and spices, and mix. If necessary add salt.
4. Whisk the egg with all of the other wet ingredients in another bowl.
5. Preheat oven to 400 F (200 C).
6. Two sheets at a time, place phyllo dough on a flat surface and sprinkle the egg mixture, cover with the phyllo sheets, sprinkle about 2 tbsp potato mixture.
7. Roll the sheets along the longer side. Again roll the filled phyllos, and make a circle.
8. Place the phyllo circles in a baking sheet.
9. Cover the top layer with the remaining egg mixture. Sprinkle the sesame seed.
10. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.
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