Ingredients
- 12 sheets of phyllo / filo ~250 grams or 8.8 oz
- 10.5 oz 10.5 oz of feta 300 grams
- 7 tbsp unsalted butter 100 grams
- 7 oz sour cream 200 grams
- 3 eggs
- 1 egg yolk
- 1/2 cup whole milk 120 ml
- 2 tsp nigella seeds optional
Instructions
- Crumble the feta cheese.
- Whisk three eggs in a separate bowl.
- Add the whisked eggs and sour cream to the feta cheese and mix everything.
- Reserve two tablespoons of milk for later and add all the rest of the milk to the eggs-sour cream-feta mixture, mixing everything together.
- Melt the butter in a small microwaveable bowl or in a pan on low heat on the stove.
- Using a pastry brush, butter a baking dish.
- Put two filo sheets on the bottom and add melted butter with a pastry brush on each.
- Now, we’ll take 4 filo sheets and bunch them up on the long side and add them to the baking dish, side by side, sprinkling melted butter on top of them with a pastry brush or spoon.
- Add half the cheese-sour-cream-milk mixture.
- Add 4 ruffled/bunched-up filo sheets on top, and add melted butter.
- Pour the second half of the cheese-sour-cream-milk mixture.
- Add 2 sheets on top and add melted butter with a pastry brush on each.
- Mix an egg yolk with the reserved 2 tbsp of milk, and top the borek with this mixture.
- (Optional) Sprinkle the nigella seeds on top.
- Bake the borek in the preheated oven at 360°F or 180°C for 50-60 minutes until golden. Once it’s ready, leave it to rest for 5 minutes, cut yourself a slice and enjoy it warm.
Recipe Notes
- If choosing to microwave the butter, heat it up in 10-second increments so that the butter doesn’t splatter in the microwave. After every 10 seconds, pull the bowl out of the microwave and stir. Some microwaves may also have a melt-butter function, which should make things easier.
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