For the filling, first cook the potatoes until they are done, let them cool down a little, peel them and place them in a large bowl. Now crumble in the feta, add the chopped herbs and mash everything with a fork. Season to taste with pepper and pul biber. I take about a teaspoonful of Pul Biber.
For the sauce, melt the butter in a saucepan and add the milk. Let cool a little and stir in the three eggs.
Brush the baking sheet with oil and carefully place a whole, large yufka leaf on it. Do not cut the protruding edges, because they will close the Börek at the end. Now layer the dough sheets with the sauce in the mold, like a lasagne. The filling is not added right at the beginning!
Put a few tablespoons of sauce on the first sheet of pastry and spread it on. This works quite well with a tablespoon, even better with a brush. This is followed by another sheet of dough. Cut this and the following to the size of a baking sheet and lay out flat. Brush this layer again with a little sauce. Continue like this until about four layers of Yufka have been laid out and coated with the sauce. Now put another layer of yufka on top and spread the filling - without the sauce - on top. Since the filling can be a bit firm, I put small piles evenly on the dough and carefully press them flat. Scatter the grated cheese on top and again layer several layers of Yufka and sauce on top, about 2-4 layers. Then carefully fold the edges over it and brush the top sheet of pastry with egg yolk and sprinkle with black cumin. Use a sharp knife to cut the Börek into pieces of the same size. Bake at 180 ° C (top / bottom heat) on the middle rack for about 30 minutes.
The filling can be expanded or changed as desired. If you want, you can, for example, add a little garlic or add spinach. Ground beef, sucuk or pasta can also be added to the filling.
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