Tepsi Boregi
- 7 ounces feta cheese
- 7 ounces cottage or farmers cheese
- 1/23/4 cup finely chopped dill
- 1/2 cup (1 stick) butter, melted
- 2 1/4 cups milk, warmed
- 4 eggs, lightly beaten
- 6 sheets fillo pastry
- 7 ounces Turkish kasseri cheese or mature cheddar, grated
- For the filling, blend the feta cheese with the cottage or farmers cheese and dill.
- Mix the melted butter, milk, and eggs.
- Use a rectangular baking dish or pan smaller than the sheets of fillo.
- Open the sheets only when you are ready to use them and keep them in a pile so that they do not dry out.
- Lay a sheet in the greased baking dish or pan, fitting it into the corners and letting the edges come up the sides and overhang.
- With a ladle, pour a little of the milk-and-egg mixture (a little less than a sixth, as you will need enough for 6 layers with a larger amount for the last one, on top) all over the sheet and sprinkle with the grated kasseri or cheddar.
- Tear the second sheet into strips and lay them on top.
- Pour a little of the milk-and-egg mixture over the strips and sprinkle with the grated kasar or cheddar.
- Lay the third sheet on topas it is, without tearing itand spread the cheese filling evenly on top.
- The fourth and fifth sheets must be torn into strips, and each layer sprinkled with the milk-and-egg mixture and the grated cheese.
- Fold the overhanging bits of fillo over the pie and lay the last sheet on top.
- Tuck it down into the sides and ladle the remaining milk-and-egg mixture over it.
- Bake at 350F for 3045 minutes, until the top is golden brown.
- It puffs up and falls again when you cut it.
- Serve hot, cut into squares.
feta cheese, farmers cheese, dill, butter, milk, eggs, pastry, turkish
Taken from www.epicurious.com/recipes/food/views/tepsi-boregi-373269 (may not work)