I’m continuing my theme of making savory pies. For dinner tonight, I made Su Borek or water pastry. This is one of my favorite Turkish dishes. I have a round pan that we purchased at Sevan Bakery in Watertown, most likely for baklava.
Su Borek
6 pieces of phyllo pastry
Approx. 4 cups of crumbled feta cheese
¾ cup vegetable oil
3 eggs
½ cup chopped parsley
A pinch of salt
2 cups milk
1 cup water
Combine crumbled feta cheese and chopped parsley in a bowl. I often use a pastry cutter to crumble the feta.
In another bowl, whisk the eggs, vegetable oil, milk, water and a pinch salt. You may want to add more salt according to how salty your feta tastes.
Grease bottom of the metal baking dish.
Layer half of the phyllo dough in the baking dish.
Place a layer of feta and parsley mixture
Layer the rest of phyllo. I try to have an unbroken piece to layer on top.
Pour the egg/milk/water mixture over the pastry.
Cut the borek into pieces before baking. I take a knife to make even cuts one way and then cut again the other way to make consistent sizes.
Before you bake, keep in the fridge for around 2 hours
Bake for around 45 – 50 minutes in 400F pre-heated oven. Place the pan on a baking sheet to catch the drippings.
I prefer to bake the pastry slightly longer so that it is a darker brown. However I’ve had it under baked at a restaurant and it was quite dreamy.
Pie Reimagined 