Feta Cheese Börek With Garlic Yogurt Dip - cooking recipe

Ingredients

1/2 lb feta cheese, crumbled
1 None spring onion, cut into thin rings
2 None egg yolks
2/3 lb phyllo dough, in sheets
8 tbsp olive oil
1 None zucchini (about 2/3 lb), sliced
1 pinch dried chili flakes
1 clove garlic, peeled and coarsely chopped
1 cup yogurt

Preparation

To make the borek filling, mix the feta cheese with the spring onion then beat in 1 egg yolk.
Preheat the oven to 425\u00b0F. Lay out the phyllo dough on a floured work surface. Spread the filling in a line along the shorter edge of the dough, then roll up to form a cigar shape. Cut into individual portions with a sharp knife then transfer to a baking sheet. Beat the second egg yolk, add 2 tbsp water and 4 tbsp oil, and brush over the pastries. Bake for about 15 mins.
Heat the rest of the oil in a non-stick frying pan, and saute the zucchini slices, turning, for about 4 mins. Season with salt and the chili flakes. Meanwhile, mix the garlic, 1/2 tsp salt and the yogurt. Serve the borek on a plate with zucchini and yogurt dip on the side.