*For making the layers of dough:
- 3 cups flour + 1 more cup flour to knead and roll
- 4 eggs
- 1 tsp salt
*For the filling:
- 300 g feta cheese
- Fresh parsley, finely chopped
*For assembling and baking:
- 3 L water
- 1 tsp salt
- 2 Tbsp sunflower oil
- 150 g butter, melted
Directions:
1) Mix the dough ingredients and knead well and set aside for 15-20 minutes
2) Divide the dough into 10-12 pieces. Roll the dough disks into pancake-like pieces. Use lots of flour to avoid sticking. Cover with a clean cloth and let it rest for 10-15 minutes
3) Roll each piece the same size as your baking tray. If they turn out to be thicker than 1 mm, continue to roll until you reach the desired thickness which is less than a mm. The sheet will be larger than your tray, but it’s OK, you can place the round baking tray on the sheet you just rolled and cut out the excess part around the tray with a knife
4) Prepare the filling by crumbling the feta and mixing it with chopped parsley
5) Boil each pastry sheet individually for one or two minutes in salted oil-added boiling water and then plunge into a bowl of preferably icy cold water. Do not boil the last two of your pastry sheets!
6) Preheat the oven to 180°C
7) Finally, drain and layer the sheets in a baking tray, starting with one unboiled rolled sheet at the bottom, brushing each with a little melted butter. Between every two or three boiled sheets spread the cheese filling
8) When you finish all the boiled pastry sheets, put the other unboiled pastry sheet as the top layer next to the boiled sheet without any filling between
9) Brush some butter on top and bake it in the preheated oven at 180°C until golden
10) Cut into slices and serve with Turkish tea
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