Yufka böreks

Ingredients for 4 servings:

• 800 g zucchini
• 2 garlic cloves
• 400 g feta cheese, marinated in oil
• 20 yufka dough sheets
• 170 g Greek yogurt
• 100 ml olive oil
• 250 ml milk
• 2 eggs, size M
• 7 tbsp oil, you can use the one from the feta cheese
• Sugar
• salt and pepper
• some parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with zucchini and feta

Grate the zucchini very coarsely. Chop the garlic very finely. Sauté both together in a pan with two tablespoons of oil. Season generously with salt, pepper, and sugar. If too much liquid comes out of the zucchini, drain it. Remove the vegetables from the pan and let cool slightly. Roughly crumble the feta, add it to the zucchini, and mix well. Whisk the yogurt, olive oil, eggs, and 200 ml of milk together vigorously and set aside. Mix the remaining 50 ml of milk and the remaining 5 tablespoons of oil together and also set aside briefly. Place a dry towel on top of a damp towel. Roll out the yufka dough sheets on this. Brush the top sheet with a little of the milk and oil mixture. Place a strand of zucchini and feta mixture on the bottom, long side. Then, starting from this side, roll up two yufka sheets. Twist them into a spiral and place them in a greased baking dish. Continue this process until the zucchini and feta mixture and the yufka pastry sheets are used up. Preheat the oven to 220°C (conventional heat) or 175°C (fan oven). Spread the egg mixture evenly over the yufka spirals in the dish. Place the spirals in the oven and bake for about 45 minutes, until the surface is golden brown. Serve sprinkled with finely chopped parsley.