Ingredients:

• 5 sheets yufka
• 2 cups milk
• 4 eggs
• 8 table spoons (100 gr.) butter
• 400 gr. white cheese
• 1 bunch parsley
• 1/2 teaspoon pepper

Soak the white cheese in cold water for an hour or so to remove excess salt. Crumble and mix with the finely chopped parsley. Melt the butter and use a little to grease a large circular baking tray with raised edges.

Beat the remaining butter, milk and eggs together. Lay one yufka in the baking tin with the edges overhanging the sides equally. Sprinkle a little of the egg mixture over. Divide the second yufka into large pieces, spread over the first and sprinkle with some grated white cheese and egg mixture. Spread the whole third yufka over and sprinkle with a little of the grated white cheese and all the filling. Sprinkle plenty of the egg mixture over. Divide the fouth and fifth into large sections, and layover the top, sprinkling with more grated cheese and egg mixture. Brush the folded over edges with the remainder of the egg mixture, making sure that it does not run down inside the tray (otherwise the borek will stick to the tray). Bake for approximately 45 minutes in a pre-heated oven at 160°C until golden brown all over. Sprinkle cold water over the top as soon as you remove it from the oven, and cover with a damp cloth. Set aside for a few minutes. Cut into squares lOcm x lOcm and serve hot.

Source:http://cookbook.turizm.net/cookbook/default.asp