Börek Pie

1. 1

   ["Sprinkle some olive oil in your baking pan before layering the filo dough into it, as it helps crisping up your dough, as well as preventing the dough from drying out. In case your dough is particularly dry, you can also consider to wet your hands before handling it, to smooth all out. Don't worry about your dough tearing, just try to make a patchwork out of it.", "For the filling, crumble the feta, mix in the herbs, black pepper and stir in the yoghurt and eggs.

2. 2

   Feel free to adjust the amounts of herbs, as well as the ratio of yoghurt / eggs and cheese as the feta cheese tend to differ in density or smoothness. Pour the filling into the covered form and close as much as possible with the overlapping filo sheets. Sprinkle with some olive oil and bake in a moderately hot oven, on 180 degrees Celsius for 20 minutes (but keep a close eye on it as the filo dough easily browns).", "I like to keep a part of the pie open, to showcase the beautiful filling. More authentic (however, less photo genetic), is to cover the top of the 'borek', this will also be more practical to serve in small bites on let's say a birthday party. Either ways it will taste fantastic."]

* Per serving · 4 servings · Values may vary.

No additional tips available.