This is a great veggie option for a flavour packed pie. In fact, it has become a family favorite of late 🙂
For 4 people you will need;
2 large or 3 small courgettes
100g white cheese (feta / beyaz peynir) – crumbled
150g grated mild cheddar cheese / grated mozarella
1 tbsp spoon of chopped dill
1 tsp dried mint
1/2 tsp salt & freshly milled black pepper
12 sheets of yufka dough
1/2 cup milk
1 tbsp olive oil
1/2 tsp salt
Grate courgettes and place into a colander with one tsp salt. Mix well and leave for 15 mins. Squeeze all liquid out then place into a mixing bowl. Add white cheese, cheddar cheese, dill, mint, 1 egg, salt and pepper. Mix well – this is your filling.
In a separate bowl mix together milk, 1 egg, 1 tbsp olive oil and 1/2 tsp salt.
Lay three layers of yufka in greased baking tin, brushing each with the egg mixture. On third layer spread on a generous amount of courgette mix. Repeat the three layers of yufka / egg mix, then another layer of courgettes. Repeat until you have used all dough and filling.
Set aside to rest for at least a couple of hours before baking – this is a very important step as will result in an evenly cooked, puffed borek.
Place in a preheated oven at 200 degrees C and bake for 30 minutes.
Best eaten once cooled to room temp. Enjoy 🙂