(Yeşil Soğanlı Börek, Kırklareli - Thrace Region)
3 pieces of Turkish yufka (or 10 sheets of phyllo pastry - use 6 of them for the first half, then cover the filling with the rest)
2lt-size oven proof dish, oiled
1/2 cup plain Turkish yogurt
1/2 cup spring water
4-5 tbsp olive oil
2 eggs, beaten
8-9 spring onions, cleaned, chopped
A handful parsley, chopped
1/2 cup feta cheese, crumbled
1 egg yolk
Mix all the filling ingredients in a bowl.
Now you can move onto the main ingredients. First prepare the sauce; mix the eggs, olive oil, yogurt and spring onions in a bowl with a whisk. This liquid mixture will go between every layer of the pastry and will complement the filling. The onion-cheese filling will go in the middle only.
Place the first yufka at the bottom and over the sides of the oiled casserole dish. Spread a few tablespoons of the sauce on top. Cut the second yufka in half and layer down on it and spread some sauce all over it. Layer down the second half of second yufka. Then, spread all the main filling onto the stack. Cut the third yufka in half. Cover the filling with half of it. Spread some sauce. Layer down the last half of the yufka on it and spoon out some sauce all over. Then, fold the sides of the bottom layer over. Make sure that you pour the remaining sauce. Cover the tray with a plastic wrap.
Keep the borek in the fridge for 4-5 hours. Take it out from the fridge and leave at room temperature for about half an hour. Sprinkle some sesame seeds and Nigella seeds all over.
Pre-heat the oven to 350 F (175 C). Bake until golden brown.
This recipe goes well with Compote on the side or Ayran. You can have it as a main dish (4 servings) or as a snack with the afternoon tea.