Borek with cheese

The word borek is used in Turkey (my adopted homeland) to define a type of preparation in which a very thin pastry called Yufka is used which is then stuffed with various sweet and savory preparations. Yufka is used both by overlapping the sheets and by cutting out portions to make rolls, triangles or other shapes. Today I will show me how to make a layered borek pan with cheese filling but using the corresponding ingredients available in Italy (my practice of origin).
► Ingredients for a full baking pan:
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Ready-made phyllo dough Kg. 1,200
(These sheets of dough very similar to Turkish Yufka are very thin sheets usually made only of flour and water and therefore much lighter in terms of calories than similar but not the same pastry.)
2 eggs
150 gr. of seed oil
450 gr. of milk
200 ml. of sparkling mineral water
Ricotta 150 gr. (Feta cheese can be added if desired)
Black cumin or sesame seeds of your choice and to taste.
Chopped parsley 25/30 gr.
► Ingredients for a whole baking pan:
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Pastry wire Kg. 1,200
(These sheets of dough very similar to the Turkish Yufka are very thin sheets usually made only of flour and water and therefore much more light in terms of calories than similar but not the same puff pastry.)
2 eggs
150 gr. of seed oil
450 gr. of milk
200 ml. of carbonated mineral water
Ricotta 150 gr. (you can add Feta cheese if you like)
Choice of black cumin or sesame seeds and taste.
Chopped parsley 25/30 gr.
(Google translation)
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