Borek - Filo Dough Pastry - with

Dill Weed and Feta Cheese

This recipe is from Hatice's mother, Kadriye Orun - she created the borek shown in the picture above and patiently helped us with the pictures included in the recipe. This recipe is very similar to the borek recipe with spinach and feta cheese, the main difference is that milk is used in the sauce instead of yogurt.

Mix the eggs, olive oil, milk and water in a bowl, set aside.

Mash the feta cheese with a fork and mix it with the chopped dill weed, set aside.

Brush the baking tray with olive oil liberally.

Spread one of the filo leaves on the tray. Since the filo leaf will be larger than the tray, it will hanging from the four sides of your tray.

Cut another leaf to the size of your baking tray, set aside. Divide the remainder of the leaf into small, palm size pieces, set aside.

Brush the fillo leaf with the egg mixture liberally (3-4 tablespoons).

Divide one of the filo leaves into small, palm size pieces. Make a new layer with these pieces, brush the top of the new layer with the egg mixture. It is perfectly fine to overlap the pieces.

Repeat the previous step until you run out of all the pieces brushing each layer with the egg mixture.

Spread the cheese mixture.

Divide another fillo leaf into small pieces and proceed with the assembly as above, laying the pieces, brushing the layers with the egg mixture.

When you finish all the pieces, place the sheet that you cut before on top, cover the flaps of the first layer, brush with the egg mixture.

Sprinkle black caraway seeds on the borek.

Cut the borek into 3 inch by 3 inch squares.

Preheat the oven to 350F. Bake for 35 - 45 minutes.