3 sheets of Phyllo Pastry
1/2 cup feta cheese, crumbled
1 fresh green onion, only the white part, finely chopped
1/3 cup parsley or dill, chopped
1 egg yolk
1 egg white
1/2 cup sunflower oil
Mix the filling ingredients in a medium sized bowl. Put the egg white in a small bowl to stick the edge of the borek and leave aside.
Place the three sheets on top of each other on the counter with the long side front of you. Cut in 4 equal pieces from top to bottom (picture). Now you should have 12 narrow and long pieces of phyllo pastry. Put one teaspoonful filling on the bottom end of each sheet (picture). First fold it diagonally with the bottom right corner from outside to inside forming a triangle (picture). Continue to fold triangles from the bottom side of the pastry, going up (picture). Spread the egg white with your finger on the open end of the last fold and close it up.
Finish all the sheets. Heat up the sunflower oil on the stove in a frying pan. Fry each borek equally over medium heat until they take a light golden colour. Don't turn your back to the stove as they fry quickly and may burn:) Place them on a paper towel to soak up the extra oil.
Serve Amulet Borek while they are still warm as an appetizer or with Turkish Tea as a snack.
* The Phyllo Pastry may dry while you're rolling them - try to be quick or cover the unused ones with a clean towel while you roll the rest.