A tray börek of yufka layered with grated zucchini, feta and dill, baked golden in a milky egg wash. Served warm for breakfast or with afternoon tea.
Ingredients
Instructions
- 1
Grate the zucchini, mix with half the salt, leave for 10 minutes, then squeeze out the liquid firmly with your hands. Preheat the oven to 180 °C.
- 2
Mix the squeezed zucchini with the crumbled feta and finely chopped dill to make the filling.
- 3
In another bowl, whisk the eggs, milk, sunflower oil and remaining salt to make the wash; set aside 3-4 tbsp for the top.
- 4
Brush a medium baking tray with a little of the wash. Lay the first yufka sheet in it with the edges hanging over and brush with wash. Tear the second sheet into pieces, dip them in the wash, scrunch them over the base and scatter over half the filling.
- 5
Repeat with the third sheet and the remaining filling. Fold the overhanging edges over the top and brush the whole surface with the reserved wash.
- 6
Bake at 180 °C for 40-45 minutes, until golden on top and underneath.
- 7
Rest for 10 minutes, cut into squares and serve.
Nutrition
Per serving
| Calories | 442 kcal |
|---|---|
| Protein | 16 g |
| Carbs | 46 g |
| Fat | 22 g |
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