1 Pkg Egg roll Wraps (large size 5 1/2 inch), approx 18 wraps
3/4 or 1/2 cup unsalted butter, melted
2 cups feta cheese, crumbled
1/2 cup parsley, chopped
1/2 cup milk
Sauce for the top:
3/4 cup milk
23 cm x 33 cm (9 in x 13 in) cake mold/pan or Pyrex dish
Fill a large cooking pot with water half way, add 1 tbsp salt and bring to boil. Meanwhile, place some ice water in a large bowl. First place 2 of the wraps in the boiling water for about a minute, usually less. Make sure they are both submerged and that they do not stick to the bottom of the pot. When you notice bubbles on the surface of the wraps, remove them from the boiling water with a perforated spoon. Then soak them in the ice water for a few seconds. Spread them on a clean kitchen towel to soak up excess water (picture). Repeat this until you go through all the remaining wraps.
The wraps expand after boiling, this is normal. Oil the Pyrex dish and then place two wraps on it side by side. Brush the tops with melted butter (picture). Continue until you did three layers total the same way, you should have thus used six wraps for the bottom of the Borek. Then spread half of the filling over the top layer evenly (picture). Then do 3 more layers the same way (6 more wraps again) and don't forget to brush each layer with butter. Spread the rest of the filling on top.
Resume layering the pastry and the butter until the pastry is finished. Whisk the sauce ingredients in a small bowl. Then pour it all over the top (picture). Cover the Pyrex with aluminum foil. Leave in the fridge for at least 2 hours.
Preheat the oven to 350 F. Bake for about 25 minutes while it's still covered. Remove the foil and then bake for another 20-25 minutes or until the top takes a light golden colour (picture). Afterwards, cut Water Borek in squares. Serve with Ayran or Raisin Compote while it's still warm.
Makes 6-8 servings.