- 6
Ingredients
- Filling:
- 1 pkg egg roll wraps large size 5 1/2 in approx 18 wraps
- 3/4 cup unsalted butter, melted
- 2 cups feta cheese, crumbled
- 1/2 cup parsley, chopped
- 1/2 cup milk
- Sauce for the top:
- 3/4 cup milk
- 2 eggs
Preparation
Step 1
12X8 PAN
Fill a large cooking pot with water half way, add 1 tbl salt and bring to boil.Meanwhile, place some ice water in a large bowl. First place 2 of the wraps (together) in the boiling water for about a minute, usually less. Make sure they are both submerged and that they do not stick to the bottom of the pot. When you notice bubbles on the surface of the wraps, remove them from the boiling water with a perforated spoon. Then soak them in the ice water for a few seconds. Spread them on a clean kitchen towel to soak up excess water. Repeat this until you go through all the remaining wraps.
The wraps expand after boiling, this is normal. Oil the pyrex dish and then place two wraps on it side by side.Brush the tops with melted butter. Continue until you did three layers total the same way, you should have thus used six wraps for the bottom of the borek. Then spread filling and continue 3 more layers the wame way.Don't forget to brush each layer with butter. Whisk the sauce ingredients in a small bowl, pour it all over the top. Cover pyrex with foil. Leave in fridge for at least 2 hours.
Preheat oven to 350F, bake for about 25 minutes covered. Remove foil and bake for an additional 20-25 minutes or until the top takes a light golden color. Cut borek into squares
Enjoy.