Serves 4 – 6
Preparation time: 20 minutes
Cooking time: 25-30 minutes
260 gr / 9 oz phyllo (filo) pastry sheets, thawed, or fresh yufka sheets, if you can get
225gr/ 8 oz feta cheese, crumbled
60gr/2 oz shredded mozzarella
2 eggs (one for the filling, one for brushing the boreks)
1 bunch / 1/2 cup chopped flat leaf (Italian) parsley
Salt and pepper to taste
15 ml / 1 tablespoon olive oil
15 ml / 1 tablespoon whole milk
Bowl of water to seal the rolls
Preheat oven to 180 C / 350 F / Gas 4
Mash together the cheese (feta and mozzarella), 1 egg, parsley and the milk to form a smooth paste. Season with salt and pepper. However, if the feta cheese is already salty, you may wish not to add salt.
Place the filo sheets on a flat surface. Keep the pastry covered with a damp cloth as you are working. This will help to avoid it getting too dry or less manageable. Working with one sheet at a time, cut the filo into strips about 10-13cm/4-5in wide. Keep the strips covered with another damp cloth.
Lay one strip of filo and place a tablespoon of the filling along one of the short ends (take care not to overfill as the filling may ooze out while cooking). Fold over the pastry from each side to seal in the mixture and then roll up like a cigar.
Wet the end of each pastry roll with water to seal. Continue, keeping the finished ones covered with a damp cloth as you work. It would be ideal to cook straight ahead, but you can cover with a cling film and refrigerate for an hour or so if you need to.
Mix the olive oil and the other egg in a bowl. Grease the tray with a little olive oil. Brush the pastries with olive oil and egg mixture and bake until they are golden brown, about 25 – 30 minutes.