Burek or Börek, as my husband makes it

Ingredients for 2 servings:

• 1 pack of dough sheets (large rectangular yufka dough sheets)
• 250 g low-fat curd cheese
• 125 g feta cheese
• 350 ml milk
• 1 tsp, leveled salt
• 1 cup sour cream
• 2 tbsp oil
• 2 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

We use a 26cm round baking dish for the burek. Cut a total of 8 round sheets from the yufka sheets, the diameter of the baking dish, and set them aside. Place the quark, sour cream, 1 egg, salt, 2 tablespoons of oil, and 250ml of milk in a bowl and mix well. Take half(!) of the remaining yufka dough and tear it into small pieces by hand. Add these pieces to the quark mixture and mix everything together. Let it rest for half an hour so that the yufka pieces can absorb the oil. Then oil the baking dish, place 2 of the cut-out sheets in it, and grate 1/3 of the feta cheese into it. Spread 1/3 of the quark mixture over the feta cheese. Repeat this process twice, ending with 2 dough sheets. Brush the top dough sheets with oil and pre-bake the burek for 20 minutes at 210°C (425°F) on the middle rack. Whisk 100 ml of milk with 1 egg, remove the burek from the oven, and baste it with the milk. Bake for another 15-20 minutes. The burek is especially delicious fresh from the oven. It tastes great with buttermilk.