In Turkey, versions of this dish are called Su börek, in Bulagari Banitza, and in Greece Cheese and Herb pie.  Made with layers of dough called yufka (purchased at a corner store) in Turkey, or phyllo in Greece and elsewhere, a feta and herb mixture, and a custard that consists of eggs, milk, water, and oil.

When baked, the whole thing puffs up beautifully and tastes crunchy and tangy, salty and green. Eat it with a green salad, on its own, or accompanied by some tomatoes and cucumbers or whip up a batch of Spanish rice. Everyone always loves it and considers you to be a matchless chef when you serve it.

Ingredients:

10 sheets phyllo pastry or one package of yufka (3 sheets). We find that the heavier texture of the yufka works best in this recipe (available in freezer section of many Greek and Middle Eastern stores).

1 lb / 450 g /4 cups feta cheese, crumbled

1 cup /100g  parsley, minced or mixture of parsley, mint and dill

3 eggs

½  cup vegetable oil

2 cups milk
1 cup water

 

sesame  and nigella seeds to garnish

 

Directions:

1. Prepare your baking tray by greasing it with vegetable oil or vegetable. We like using a round enameled one for the lovely oven-to-table effect, but almost any casserole dish will do. Preheat oven to 400 F/180 C.
2. In a large bowl, whisk 3 eggs.
3. Add oil, and continue beating. Add milk and water and incorporate well.
4. In a separate bowl, combine crumbled feta cheese and chopped parsley. Set aside.
5. Place a layer of yufka on the greased baking dish. If using phyllo, use two or three sheets. Allow the sides to overhang your baking dish as this will form the top layer.
6. Cut the 2nd piece of yufka or 2-3 sheets of phyllo into 4 equal pieces. This size will enable you to dip it into the egg-milk-oil sauce. Then, dip one of the pieces into the egg-milk-oil-water mixture, crumble it, and place in the baking tray on top of the overhanging piece. Do this with layer upon layer until you have used up half of your yufka or phyllo.
7. Then, spread your feta-parsley mixture evenly over the entire surface.
8. Continue with the rest of the yufka or phyllo by continuing to dip it into the mixture.. Using one hand, crimp it while it’s soaking and then place it so that it does not lie flat on top of the egg mixture. Close and seal the entire package by using the first sheet (the overhanging one) so that these pieces cover the entire pie.
9. Pour the remaining egg mixture on the top and refrigerate for 2 hours. If you have too much, hold it aside and after the fridge you can pour the rest in.
10. Before baking, cut into squares and pour the remaining sauce onto the top. Decorate with sesame and nigella seeds if desired. Bake for around 45 minutes until golden brown. Allow to rest for 10 minutes before serving.

Variations:

1. Instead of parsley and feta, you can make this pie very successfully with spinach and feta. In step #4 above, massage feta and an egg into some fresh spinach.
2. Herb varieties: This pie is also very successful with the Turkish triumvirate of herbs: parsley, dill and mint.