Summary

Ingredients

For the dough:

• 500g flour
• 4 egg (s)
• 2 tablespoon lemon juice
• 1 teaspoon salt
• olive oil

For the filling:

• 200 g sheep cheese
• some dill
• some parsley

For painting:

• 150 g butter
• 150 ml milk

Print Recipe Pin Recipe

Instructions

1. Mix the ingredients for the dough, divide into 12 balls and let them rest for 20 minutes.
2. Preheat the oven to 225 ° C.
3. Roll out the dough balls, slightly larger than the mold and place one of them in the greased mold.
4. Bring the salted water and olive oil to the boil in a saucepan. Cook the other 11 sheets of pastry in it for 2 minutes, remove them and let them dry. (Important: do not boil the pastry sheet in the tin.)
5. Filling:
6. Crumble the cheese and mix with the other ingredients.
7. Slightly heat the butter with the milk and season with salt. Brush the pastry sheet in the mold with it, then layer 5 cooked pastry sheets on top. Pour the cheese mixture on top. Place the remaining pastry sheets on top and brush with the butter-milk mixture. Bake for 35 minutes.
8. Now cut into squares.
9. Tip:
10. You can also buy Yufka pastry sheets, then it goes faster.