Vegetable Borek
7 sheets Phyllo Pastry
2L pyrex casserole dish
Vegetable Filling:
2 tbsp extra virgin olive oil
1 medium sized eggplant,Cut into bite sizes. Soak in water with a
tablespoon of salt for about 20 minutes. Squeeze the eggplants with
your hand and dry them with a paper towel.
1 zucchini, cut in bite size
1 onion, sliced
1/3 cup crumbled feta or ricotta cheese
2 tbsp dill, chopped
1/4 cup parsley, chopped
Salt
Black pepper
Sauce:
2-3 tbsp extra virgin olive oil
1/2 cup yoğurt
2 eggs
1 pinch salt
To prepare the Filling: Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the eggplant and zucchini and continue cooking until they are tender. Put aside and add the feta cheese, parsley and dill, stir.
In a bowl, mix the eggs, olive oil and yoğurt. This liquid mix will go between every two layers. The vegetable filling will go in the middle only.
Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the sauce mix on top. Take another two sheets of pastry, fold in half and stack in the dish. First spread some sauce. Then, spread all of the filling onto the stack. Resume layering the pastry and the sauce until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining sauce on top.
Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 375 F (190 C). Bake until golden colour.
This recipe goes well with Ayran on the side. You can have it as a main dish or with afternoon tea as a snack.
4 servings.
2L pyrex casserole dish
Vegetable Filling:
2 tbsp extra virgin olive oil
1 medium sized eggplant,Cut into bite sizes. Soak in water with a
tablespoon of salt for about 20 minutes. Squeeze the eggplants with
your hand and dry them with a paper towel.
1 zucchini, cut in bite size
1 onion, sliced
1/3 cup crumbled feta or ricotta cheese
2 tbsp dill, chopped
1/4 cup parsley, chopped
Salt
Black pepper
2-3 tbsp extra virgin olive oil
1/2 cup yoğurt
2 eggs
1 pinch salt
To prepare the Filling: Put the salt, pepper, olive oil and onion in a pan. Cook on medium heat for two minutes. Add the eggplant and zucchini and continue cooking until they are tender. Put aside and add the feta cheese, parsley and dill, stir.
In a bowl, mix the eggs, olive oil and yoğurt. This liquid mix will go between every two layers. The vegetable filling will go in the middle only.
Grease the casserole dish. Place two sheets of the pastry in the bottom and over the sides of the dish. Spread 2-3 tablespoons of the sauce mix on top. Take another two sheets of pastry, fold in half and stack in the dish. First spread some sauce. Then, spread all of the filling onto the stack. Resume layering the pastry and the sauce until the pastry is finished. Then, fold the sides of the bottom layer over. Make sure you pour the remaining sauce on top.
Leave the casserole dish in the fridge for 2-3 hours, this way it will be more crispy and tasty. Pre-heat the oven to 375 F (190 C). Bake until golden colour.
This recipe goes well with Ayran on the side. You can have it as a main dish or with afternoon tea as a snack.
4 servings.
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