Feta Cheese Log Borek

(Peynirli Rulo Börek)

12 sheets Phyllo Pastry

Filling:
1/2 cup feta cheese, crumbled
1/3 cup parsley, chopped

Sauce:
1/4 or 1/3 cup milk
1 egg
4-5 tbsp extra virgin olive oil

Prepare the filling ingredients. Whisk the sauce ingredients in a bowl. Lay first 4 sheets of phyllo pastry down on the counter. Brush some sauce between the sheets. Spread 1/3 of filling with the spoon all over it. Place the second part of 4 sheets of phyllo pastr on them.  Brush some sauce between the sheets. Spread the half of the filling all over the surface. Place the last 4 phyllo sheets on top. Brush the rest of the sauce between the sheets. Spread the rest of the filling all over it (picture). Then roll it up and make a log, do not squeeze too much!

Keep the log in the freezer at least for half an hour. Remove and slice it up in half inch width. Place them in a container with the lid (picture). Put waxed paper between the layers. Whenever you want to fry them, pick out as much as you want and fry both sides, without oil and at medium-low heat, until they get a light golden colour. While you fry them lightly press on tops with the back side of the fork.

You can serve them as an appetizer or at breakfast with tea.

20 mini size Log Borek with Feta Cheese.

If you like to use Turkish Yufka, here is the recipe:

3  Turkish yufka

Filling:
3/4 cup feta cheese, crumbled
1/3 cup parsley, chopped

Sauce:
6 tbsp ( ~100 ml) butter, melted
1 cup warm milk
3 eggs