The börek for moments when it is not worth heating the oven. Browned in a pan, the outside is crisper than it would be in one. One thing to watch: the pan needs a lid so the cheese inside melts.
Ingredients
For the börek
For cooking
Method
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Make the sauce
Whisk the egg, milk and oil.
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Mix the filling
Mix the cheese and parsley.
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Build the layers
Fold a sheet to the size of the pan and dip it in the sauce.
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Fill
Spread the filling over it, dip the second sheet in the sauce and lay it on top.
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Cook
Cook in a buttered pan over a low heat, covered, for 6 minutes a side.
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Slice
Lift it out, rest for 3 minutes and slice.
Tips
- Cook over a low heat; over a high one the pastry burns and the cheese does not melt.
- Keep the lid on, as the steam melts the cheese.
- Do not slice it hot or the cheese runs out.
Nutrition
330
kcal
13 g
Protein
19 g
Fat
27 g
Carbs
2 g
Sugar
1 g
Fibre
Values are per serving and approximate.