Börek with potato filling

Ingredients for 4 servings:

• 5 yufka dough sheets, total 400 g
• 450 g potatoes
• 80 g onion(s)
• 20 g paprika paste, hot
• salt and pepper
• 125 g butter
• 3 eggs, size M
• 250 g milk
• 150 g natural yogurt, low-fat

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Peel the potatoes and chop them into small pieces to reduce cooking time. Bring the water to a boil in a pot and cook the potatoes until tender. Peel the onions, dice them very finely, and sauté them in a pan until translucent. For the yogurt sauce, melt the butter in a pan and let it cool. Drain the potatoes and mash them with a fork. Add the onions and mix well. Season both generously with salt and pepper. Carefully add the paprika paste and season to taste. For the sauce, mix the eggs, milk, yogurt, and melted butter well. Preheat the oven to 180°C (top/bottom heat). Grease a tepsi (a typical Turkish round baking sheet) with butter and dust with flour to make the dough easier to remove. Line the tepsi with a yufka plate and spread some of the yogurt sauce on top. Repeat this process with a total of three yufka plates, placing the second and third on top of the first. Spread the potato mixture evenly on the third yufka sheet, then place the last two dough sheets, alternating with the yogurt sauce, on top of the remaining börek. Finish the fifth yufka sheet with the remaining yogurt sauce. Place the börek in the preheated oven and bake for about 1/2 hour until golden brown. Once the börek is finished baking, cover it with a damp cloth for about 10 minutes.