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Ingredients
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Filling
Pastry & Assembly
Method
Filling
- 1
Prepare the cheese filling
Crumble the feta into a large bowl. Add the ricotta (or cottage), finely chopped parsley, beaten egg, black pepper and salt. Mix thoroughly with a fork until well combined but still slightly chunky. Taste and adjust seasoning if needed. Set aside.
Pastry & Assembly
- 2
Preheat and prepare
Preheat oven to 200°C (400°F). Lightly oil a 30 x 20 cm (12 x 8 in) baking tray or line it with parchment.
- 3
Layer phyllo sheets
Unwrap the phyllo and cover with a damp kitchen towel to prevent drying. Combine melted butter, olive oil and milk in a small bowl. Place one phyllo sheet on a clean work surface and brush lightly with the butter-oil mixture. Place a second phyllo sheet on top and brush again. Repeat until you have a stack of 3–4 brushed sheets (this creates a sturdy base).
- 4
Assemble borek (tray method)
Lay the prepared stacked phyllo into the baking tray, letting excess hang over the edges. Press gently so it covers the base. Spoon the cheese-parsley filling evenly over the phyllo, spreading to the edges but leaving a 1 cm gap. Take another stack of 3–4 brushed phyllo sheets and lay them over the filling. Brush the top layer thoroughly with remaining butter-oil mixture. Fold any overhanging pastry inward to seal the edges. Score the top in squares or diamond shapes with a sharp knife to make portions and allow steam to escape.
- 5
Egg wash and seeds
Stir the egg yolk into a tablespoon of water or milk to make a glaze. Brush the glaze over the scored top and sprinkle sesame seeds evenly if using.
- 6
Bake
Bake in the preheated oven for 25–35 minutes, until the top is deeply golden and crisp. Baking time will vary slightly depending on oven and phyllo thickness; check from 20 minutes onward.
- 7
Rest and serve
Remove from oven and allow to rest for 10 minutes to set. Cut along the scored lines into portions and serve warm or at room temperature.