Su Boregi (Water Borek)

Though this borek has nothing to do with water, the name is literally translated as such. Maybe 'cause in real kitchens, they actually take the time to boil the dough...I'm here to give you cheaters a way out.

Ingredients:

• One package of phyllo dough (usually in the US you find it in the freezer section)
• 2 eggs
• 1/2 c vegetable oil (or sunflower oil)
• 1/2 c milk
• 1 c white cheese (feta cheese)
• 1/4 c yogurt, 1/4 c yogurt (once for the inside mix, and the other for the saucy stuff)
• 2 T dill (I used dried, fresh is even better)
• 1/2 bunch of fresh parsley (this pretty much has to be fresh)
• oil to grease the bottom of a 9x13 glass pan

How to:

• In one bowl, mix the white cheese, fresh parsley, 1/4 c of yogurt, and dill
• In a separate bowl, gently whisk the two eggs, and pour in the oil, milk and yogurt
• Grease the bottom of your 9x13 pan
• Lay down, one sheet at a time of the phyllo dough (you may need to keep it wrapped up in a moist towel to prevent it from drying out) to make one layer (you can fold them if necessary, but it's best to have just one sheet per layer), and using a pastry brush, spread on about 2 T of the egg mixture. Alternating mixture and phyllo, continue for about 4-5 layers. 
• Evenly distribute the cheese mixture and then continue alternating phyllo/egg mix until you have a few more layers on top, or run out of mix. Leave enough egg mix for the end to generously pour over the top
• Preheat the oven to 350 F and cook for approximately 25-30 minutes. 

Afiyet olsun!