Step 1

Preheat the oven to 200 C (390 F), fan. Grease a medium sized oven tray (mine is 34x24 cm (13½ x 9½ in)) well with olive oil, all the way to the top of the edges.

Step 2

Whisk the egg and olive oil, then add the yoghurt and whole milk and whisk again until smooth. (See recipe notes for alternate amounts.) Set aside.

Step 3

Mix the cheeses and set aside.

Step 4

Place one sheet of yufka in the oven tray, so it completely covers the base and sides in a single layer. Cut off any excess, making sure to leave at least 2-3 cm (1 in) over the top of the tray on each side. (If you're using thin filo pastry, see recipe notes below.)

Step 5

Spread a couple of tablespoons of the egg mixture on the yufka. Tear the second sheet of yufka as well as the excess you cut off into large pieces. Dip each piece into the egg mixture and layer it in a wavy shape, so all of the base is covered. Each piece of yufka should be moist, but not excessively wet (see text above for more details).

Step 6

Scatter the cheese mixture evenly into the tray and top with flat leaf parsley.

Step 7

Tear the third and final sheet of yufka into large pieces, keeping a roughly rectangular piece slightly smaller than your oven tray separate. Dip the yufka pieces (except the rectangular one) into the egg mixture and layer them in a wavy shape, just like the previous layer. You should be able to cover all of the filling with this.

Step 8

Place the remaining rectangular piece of yufka on top, then fold in the sides, making sure to brush with the egg mixture as necessary. Brush with more of the egg mixture on top, but don't overdo it. You may not need everything. For an extra crispy top, drizzle a tablespoon or so of olive oil on top.

Step 9

Sprinkle the börek with nigella or sesame seeds. Bake in the middle of the oven until the börek is golden on top and cooked through, 30-40 minutes.

Step 10

Leave to cool, then cut into 10-12 pieces. Enjoy lukewarm or cooled. See notes below for storing and reheating what won't be consumed the same day.