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folkmann.caAlthough a little bit salty (due to the feta) overall the result was very tasty. Note: You’ll be able to find Yufkas at most middle-eastern stores, but you could use phyllo pastry, but it wouldn’t be quite the same.
Ingredients
Makes 6 servings
- 3 yufkas
- 2 cups of feta cheese
- 1 ½ cup of fresh parsley, chopped
- 1 egg
- 1 cup of milk
- 6 tbsp butter
Preparation
Preheat your oven to 350F.
Mix together the egg and milk in a bowl, this is the egg wash to keep the yufka from drying out. In a separate bowl crumble together the feta cheese and the parsley. Get in there with your hands and make sure it’s mixed in very well.
Butter a tart or pie pan and place the first yufka into the pan. Make sure that you leave enough yufka to allow you plenty of extra edge in order to fold it into the middle later. Brush the middle of the yufka with the egg wash. Tear another yufka in two and place it on top of the first yufka. Brush it with the egg wash.
Add half of the filling to this layer. I found it easier to add it in and then press it around with my fingers. Cut 2 tablespoons of butter into small bits and spread them out evenly across the top of the filling. Add the other half of the second yufka. Brush it with egg wash. Add in the remaining filling and another 2 tablespoons of butter. Tear the third yufka in half and place one half on top of the filling and butter…brush with egg wash (like you didn’t guess).
Start folding the edges of the yufka into the centre of the pan one at a time. As you fold the edges in make sure you brush each side with eggwash so that the bits all stick together. Once you have all of the edges folded in, brush it again with the egg wash.
Put the pan into the oven for 30 minutes, the top should get all brown and crusty. Cool for about 20 minutes, so that you don’t burn your tongue.
Original recipe by Cafe Fernando - Feta cheese and Mint Borek (they have great instructions!)
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