Börek Pie

Name: Börek Pie
Ingredients: 150 grams filo dough sheets (preferrably fresh); 300-400 grams feta cheese (preferrably good quality, the soft kind); 75 grams creme fraiche (or yoghurt); 3 large eggs; 1 tablespoon freshly ground black pepper; 1 big bunch (around 80 grams) soft, fresh green herbs, such as chives, dill, parsley and mint (the addition of the latter is delicious, but use sparingly, around the leaves of two large stalks); some sprigs of fresh thymian; 2 cloves of garlic, finely minced (optionally); 1 teaspoon of mild mustard (optionally)

9 ingredients

3 steps

Ingredients

150 grams filo dough sheets (preferrably fresh)
300-400 grams feta cheese (preferrably good quality, the soft kind)
75 grams creme fraiche (or yoghurt)
3 large eggs
1 tablespoon freshly ground black pepper
1 big bunch (around 80 grams) soft, fresh green herbs, such as chives, dill, parsley and mint (the addition of the latter is delicious, but use sparingly, around the leaves of two large stalks)
some sprigs of fresh thymian
2 cloves of garlic, finely minced (optionally)
1 teaspoon of mild mustard (optionally)

Directions

1

Sprinkle some olive oil in your baking pan before layering the filo dough into it, as it helps crisping up your dough, as well as preventing the dough from drying out. In case your dough is particularly dry, you can also consider to wet your hands before handling it, to smooth all out. Don't worry about your dough tearing, just try to make a patchwork out of it.
2

For the filling, crumble the feta, mix in the herbs, black pepper and stir in the yoghurt and eggs. Feel free to adjust the amounts of herbs, as well as the ratio of yoghurt / eggs and cheese as the feta cheese tend to differ in density or smoothness. Pour the filling into the covered form and close as much as possible with the overlapping filo sheets. Sprinkle with some olive oil and bake in a moderately hot oven, on 180 degrees Celsius for 20 minutes (but keep a close eye on it as the filo dough easily browns).
3

I like to keep a part of the pie open, to showcase the beautiful filling. More authentic (however, less photo genetic), is to cover the top of the 'borek', this will also be more practical to serve in small bites on let's say a birthday party. Either ways it will taste fantastic.