Crispy Leek Börek
Ingredients
- 20 sheets of phyllo dough
Filling
- 3 leeks
- 1 carrot
- 1 small bowl of cottage cheese
- Black pepper
- Red pepper flakes
- Salt
- 2 tablespoons olive oil
Sauce
- 1 egg
- 1 tea glass of milk
- 1/2 tea glass of oil
Preparation
Prepare the filling by cleaning and finely chopping the leeks and grating the carrot.
Heat the olive oil in a large pan and sauté the leeks and carrot until they soften.
Add salt, black pepper, and red pepper flakes to the mixture, stir a few times, and turn off the heat.
Once the mixture has cooled, add the cottage cheese and mix well.
Prepare the sauce by whisking together the egg, milk, and oil.
Cut the phyllo dough sheets in half lengthwise.
Stack two sheets on top of each other, brush with the sauce, add the leek filling, and roll thinly while shaping into a rose form.
Line a baking sheet with parchment paper and arrange the rolls on it.
Brush the tops with the remaining sauce and sprinkle with blue poppy seeds.
Bake in a preheated 200°C oven until golden brown.
