Peynirli Borek

Step 1

Set the oven to 375°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.

Step 2

Crumble the feta cheese into a medium bowl using your fingers until you have pieces no larger than a pea.

Step 3

Chop the fresh parsley into pieces the size of small lentils and add to the bowl with the feta.

Step 4

Chop the fresh dill into pieces the size of small lentils and add to the bowl.

Step 5

Crack the egg into a small bowl and whisk it with a fork until the white and yolk are fully combined, about 20 seconds.

Step 6

Pour the whisked egg into the cheese and herb mixture, add 0.25 teaspoon salt and 0.25 teaspoon black pepper, and stir with a spoon until fully combined.

Step 7

Brush a large baking sheet with olive oil using a pastry brush until the entire surface is lightly coated.

Step 8

Place one phyllo sheet on the oiled baking sheet, then brush the top surface lightly with olive oil using the pastry brush.

Step 9

Lay a second phyllo sheet directly on top of the first, brushing it lightly with olive oil.

Step 10

Spread half of the feta mixture in an even layer across the two stacked sheets, leaving a 1-inch border around all edges.

Step 11

Stack two more phyllo sheets on top, brushing each lightly with olive oil as you place it.

Step 12

Spread the remaining feta mixture in an even layer across the new sheets, leaving a 1-inch border around all edges.

Step 13

Stack the final two phyllo sheets on top, brushing each lightly with olive oil as you place it.

Step 14

Using a sharp knife, cut the entire pastry into 8 rectangles by making three cuts lengthwise and one cut crosswise.

Step 15

Slide the baking sheet into the oven and bake for 20 minutes, until the top is the color of warm honey with edges slightly darker.

Step 16

Remove the baking sheet from the oven using oven mitts and let the borek rest on the sheet for 3 minutes before serving.