Pleated Borek

(Kirma Borek)

12 sheets Phyllo Pastry

Filling:
250-300 gr feta cheese, crumbled
1/2 cup parsley, chopped

Sauce:
2 eggs
3/4 cup milk
1/4 cup %35 cream or 2 tbsp milk or yogurt butterfat*
4 tbsp yogurt
1/2 tsp baking powder

3 L Pyrex dish (or oven dish)

Oil the oven tray or large size Pyrex dish with the butter. Take 3 sheets of Phyllo Pastry, lay it down on the counter. Pleat the middle portion of it.

Sprinkle the 1/4 of filling all over it (picture). Cover this part of pasties with the flat parts from each of two sides (picture). Push the short edges to purse and flatten the pastry upside down. Cut it into 4 pieces (picture) and arrange them in an oven dish side by side.

Repeat it for the rest of the Phyllo Pastry sheets. Arrange them all in an oven proof dish. Whisk and pour the sauce ingredients all over it (picture). Let stand for half an hour in the refrigerator.

Preheat the oven to 375 F (190). Bake until the top gets nice golden colour. Cut in square pieces with a knife. Serve the Pleated Borek with Ayran or Compote.

*The milk would be boiled to pasteurize it; then let cool for 24 hours, which would bring the butterfat to the surface.

If you like to use Turkish Yufka, here is the recipe:
One of my grandma's favorite Boreks is the Pleated Borek. The recipe given with the Turkish yufka belongs to her:)

3 Turkish yufka

Filling:
250-300 gr feta cheese, crumbled
1/2 cup parsley, chopped

Sauce:
2 cups milk
3 eggs
3 tbsp Turkish plain yogurt
2 tbsp milk or yogurt butterfat*
1/2 tsp baking powder

Bairam Menu:
-Tomato Soup with Flat Green Beans, Tenderloin in Parchment Paper, Aegean Style Vegetable Pilaf, Turkish-Style Potato Salad, Stuffed Peppers in Olive Oil, Shakshuka, Shrimp Cocktail in a Basket and Cherry-Milk Pudding.