A classic Turkish pie of thin boiled pastry sheets layered with butter and filled with white cheese and parsley, baked until the top turns golden. A breakfast and teatime favorite.
Ingredients
Instructions
- 1
Put the flour in a large bowl, add the eggs, salt and 60 g (4 tbsp) of the water and knead into a firm, smooth dough. Cover and rest for 30 minutes.
- 2
Mash the cheese with a fork, finely chop the parsley and mix it into the cheese. Melt the butter and grease a 30x40 cm baking pan with 1 tbsp of it.
- 3
Divide the dough into 8 balls and roll each with a thin rolling pin into a sheet slightly larger than the pan. Set 2 sheets aside unboiled.
- 4
Bring the boiling water to a boil in a wide pot; boil the remaining 6 sheets one at a time for 1 minute and lift them out with a slotted spoon.
- 5
Lay one raw sheet in the pan and brush with butter; top with 3 boiled sheets, drizzling butter between each layer.
- 6
Spread the cheese filling evenly, cover with the other 3 boiled sheets, buttering each, then finish with the second raw sheet and brush with the rest of the butter.
- 7
Cut into squares and bake in a preheated 200 °C oven for 35-40 minutes until golden on top. Rest for 10 minutes and serve warm.
Nutrition
Per serving
| Calories | 509 kcal |
|---|---|
| Protein | 17 g |
| Carbs | 52 g |
| Fat | 26 g |
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