Quick Patladzani Byurek with Phyllo Dough
70% автентично · Balkan-inspired
A simplified version using readily available phyllo dough instead of traditional yufka, offering a quicker way to enjoy the delicious flavors of eggplant börek.
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Съставки
- Eggplant1 large
- Onions1 large
- Phyllo dough sheets1 package (approx. 12-15 sheets)
- Feta cheese150g
- Eggs1
- Olive oil75ml
- Melted butter50g
- Saltto taste
- Black pepperto taste
- Dried oreganofor garnish
Стъпки
- 1
Dice eggplant and onion. Sauté onion in olive oil until softened, add eggplant and cook until tender. Season with salt and pepper. Let cool.
- 2
Crumble feta into the cooled eggplant mixture.
- 3
Brush a baking dish with melted butter. Layer phyllo sheets, brushing each with butter. Use about half the sheets for the bottom layers.
- 4
Spread the eggplant and feta filling evenly over the phyllo layers.
- 5
Top with the remaining phyllo sheets, brushing each with butter.
- 6
Whisk the egg with a tablespoon of water and pour over the top layer.
- 7
Score the top into portions. Bake at 190°C (375°F) for 30-40 minutes, until golden and crisp.
- 8
Garnish with dried oregano before serving.
