Ingredients:
3 Turkish pastry sheets
Filling
4 potatoes, boiled and mashed
1 onion, chopped
Parsley, chopped
Salt
Pepper
Olive oil
Liquid mixture
1 cup whole milk
½ cup oil
1 egg
Preparation
In a medium sauce pan, sauté finely chopped onion in olive oil until lightly browned. Add mashed potato and mix that well. Add salt, pepper to taste. Turn the heat off and add chopped parsley. Stir to combine and let cool to room temperature.
Meanwhile, prepare liquid mixture to brush pastry sheet. Whisk egg, oil, and milk together. Set aside.
Oil baking dish or tray, divide round pastry sheets into 2 as 1 and ½ for the bottom and 1 and ½ for top. Spread one of pastry sheets according to your dish. Pour 2-3 tbsp liquid mixture and brush that evenly. Spread other pastry sheet and brush with liquid mixture again. Repeat the process until you complete 1 and ½ pastry sheets for bottom.
Spread potato filling evenly to the surface. Place one of the pastry sheets on top of filling. Brush it with liquid mixture. Do the same thing for remaining pastry sheets and liquid mixture.
When you are done, cut Turkish Borek into medium squares. Brush very top of it and bake in 350 F pre-heated oven for about 45 minutes or until golden brown.
Bon Appetit!
