To make the most authentic borek, use yufka, a Turkish hand-made-style phyllo dough that is thicker than the average phyllo and somewhat easier to handle. Otherwise, use phyllo #7, which is thicker than the more common #4. Yufka comes in very large sheets; it's easiest to use the center, rectangular section of each sheet; what's left over can be refrozen. You can also piece together scraps to make a full sheet to fit the pan.
All are available at Middle Eastern markets, such as Yekta in Rockville.
- Olive oil, for the pan
- 1 1/2 cups whole milk
- 8 tablespoons (1 stick) unsalted butter, melted
- 3 large eggs, lightly beaten
- 9 sheets yufka, cut to fit a 9-by-13-inch pan (may substitute #7 phyllo; see headnote)
- 8 ounces feta cheese, crumbled
Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan with the oil.
Whisk together the milk, butter and eggs in a bowl. (The butter might congeal; that is okay.)
Place one sheet of yufka at the bottom of the pan, using a sharp, smooth knife to cut off and remove any excess. (The yufka should cover the bottom of the pan.) Pour 1/4 cup of the milk mixture on top, spreading it evenly over the yufka. Repeat 3 times to form 4 layers.
Place a sheet of yufka on top of the four bottom layers and cover it evenly with the crumbled feta.
Continue with four more layers of yufka and the milk mixture, ending with the milk mixture. Make sure the top layer is evenly covered with the liquid. If you like, you can score the borek into pieces now, before baking, to facilitate cutting later.
Bake for 30 minutes or until the borek has puffed slightly and the top is crisp and golden. Let it cool for a few minutes before cutting into portions.
Adapted from a recipe by Dina Sotsky-Doron of Gaithersburg.
Tested by Bonnie S. Benwick.
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