4 sheets Phyllo Pastry
8 large mushrooms, brushed, sliced
1 small onion, sliced
1 garlic clove, minced
4 tbsp tbsp extra virgin olive oil
1 tbsp butter
1/2 tsp allspice
1/2 tsp oregano
2 tbsp mozzarella cheese, grated
1 egg yolk
1 tsp Nigella seeds
Saute the mushrooms and onions with olive oil and butter until the colour of mushrooms turn to light brown at low-medium heat. Last minute add the garlic, stir. Turn the heat off. Season with salt, oregano and allspice. Let it cool down. Sprinkle the cheese, toss.
Place two sheets on top of each other on the counter and position them vertically. Cut them in four strips from top to bottom. Put some filling on the bottom side of each sheet. Leave some space around all ends.
Then roll up each one, do not squeeze! Brush with the egg white the open end and close it up.
Place parchment paper on an oven tray and arrange the Börek with the folded side facing down. Brush the tops with egg yolk and sprinkle some Nigella seeds over the tops.
Preheat the oven to 400 F (200 C). Bake for 15-18 minutes until the tops take a golden colour.
Serve as an appetizer or as a supper treat with Turkish Tea.
8 Mushroom Börek.