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Cheese and Potato Filled Filo Rolls; Peynirli, Patatesli Borek
Ingredients
  • 260 gr / 9 oz phyllo (filo) pastry sheets, thawed
  • 110 gr / 4 oz potato, cooked
  • 100 gr/ 3 ½ oz feta cheese, crumbled
  • 100 gr/ 3 ½ oz shredded mozzarella
  • 2 eggs (one for the filling, one for brushing the boreks)
  • 1 bunch / ½ cup chopped flat leaf (Italian) parsley
  • Salt and pepper to taste
  • 15 ml / 1 tablespoon olive oil
  • 15 ml / 1 tablespoon whole milk
  • Nigella and sesame seeds to decorate the boreks (before baking)
Steps
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