Split Börek with Feta Cheese

(Peynirli Karnıyarık Börek)

6 sheets Phyllo Pastry

Sauce:
2 tbsp salted butter, melted
50 ml milk, warm

Filling:
150 gr feta cheese, crumbled
2 tbsp parsley, chopped

Top:
Tomato, sliced in 6
Cubanelle pepper, discard the seeds, cut in 6 long peaces

Prepare the filling: Mix feta and parsley.

Mix the sauce ingredients in a small bowl. Place the 1st sheet of Phyllo Pastry on the counter, brush some sauce all over it. Put the 2nd sheet on it, lightly brush the sauce on it. Cut them with a knife and divide in two. Put some filling on the bottom side of each sheet. First fold the long sides over the filling. Then close up the top (picture). And fold down each one. Brush the open end with the sauce and close it up. Finish all the sheets.

Place parchment paper on an oven tray and arrange the Borek with the folded side facing down. Gently slash the tops and open up on each pastry with a knife. Don't go to the ends, leave some space (picture). Brush the tops with the sauce. Cover the open faces with tomato and cubanelle pepper.

Preheat the oven 375 F (190 C). Bake for 20 minutes until the tops take a golden colour.

6 Split Börek with Feta Cheese