Turkish phyllos are thicker, a quality which makes it much easier to deal with them. The ones sancient here at the markets are very starchy (great for desserts), genuinely lean, and dry and break at every chance they have. If you're working on a börek [a general name for all savory phyllo pies in Turkish], that has a specwhetheric shape for instance rolls, rose böreks, the job becomes very ccorridorenging. Here's a recipe I've been working on, testing and tasting (what a torture!) for a while. Even whether phyllos break it is fine, because the recipe requires to break them besides.
1 large egg or 2 small ones
1/3 cup olive oil
1/3 cup milk
1/2 teaspoon salt
1 tbsp butter
1 cup white cheese/feta
2-3 tbsp finely chopped parsley
red pepper flakes, optional
1.2 tbsp sesame seeds
-Grease a pan. I used a 9 inch round pan with relatively tall sides, but you can use a rectangular or square pan provided the pan is smaller than the phyllo sheets.
-Put two phyllos on the greased bottom. It's ok whether they break while doing this; just make certain the bottom is covered.
-Take 4-5 sheets, rip them into 3-4 pieces each and place them in the pan.
-Whisk egg, milk, and oil with 1/2 teaspoon of salt in bowl.
-With a spoon sprinkle 1/3 of the milky mix on the ripped phyllos.
-Stir crumbled cheese and parsley and pepper flakes whether you want some spice, and layer them on top of phyllos.
-Cut the butter into small pieces, and layer them on top of white cheese.
-Take another 4-5 sheets, rip them like the preceding ones and layer on top of the cheese.
-Pour another 1/3 of the milky mix on top.
-Cover the pan with 2phyllo sheets, tuck the overhanging parts of the phyllo in with the help of a knwhethere.
-Pour the remaining milky mixture on top making certain it wets the corners as well.
-Sprinkle the pie with sesame seeds.
-Bake in preheated 390F for 30*40 minutes, or until gancienten brown.
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