Peynirli börek (cheese and parsley filo pastry)

A fixture of Turkish breakfasts and afternoon tea: layers drizzled with egg and milk, filled with salty white cheese and parsley. Best warm, with a glass of tea.

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Method

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1. Preheat the oven to 190°C, grease a roughly 25×35 cm baking dish.
2. Whisk the eggs with the milk and half the oil; set aside 3 tbsp of this for the top.
3. Mix the crumbled cheese with the parsley.
4. Lay a sheet of filo in the dish, drizzle with the egg-milk mixture, lay another sheet on top, and repeat until half the sheets are used.
5. Spread the cheese filling evenly, then layer the remaining sheets the same way, each drizzled.
6. Brush the top with the reserved mixture, sprinkle with sesame seeds, and score into squares with a knife ahead of baking.
7. Bake for 35-40 minutes until the top is golden and crisp. Rest for 10 minutes, then serve warm. ⏱ Timer: 35 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't trim the overhanging edges of the filo — fold them back in for a crispy edge.
• Can be assembled the night before; if baking straight from the fridge, add 5-10 minutes.

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