Cheese Pan Börek (Peynirli Tava Böreği) - Ready in 10 Minutes

• In a bowl, whisk together 1 egg, 1 water glass of milk (about 200 ml / 3/4 cup + 1 tbsp) and 1 tea glass of vegetable oil (about 100 ml / 1/3 cup + 1 tbsp) with a hand mixer.
• In a greased pan, arrange hand-torn pieces of yufka on the bottom, drizzle with the egg-milk mixture, then add another layer of torn yufka on top. (Do this with 1.5 sheets of yufka.)
• Pour the prepared white cheese and parsley mixture over the top, then tear and add the remaining yufka sheets and drizzle with the egg-milk mixture again. (Do this with the remaining 1.5 sheets of yufka — 3 sheets total.)
• Cook over low heat until both the bottom and top are golden brown. Enjoy!

Tips & Tricks

• Be sure to use a non-stick Teflon or granite pan for this recipe so the börek doesn't stick — this also prevents it from falling apart when you flip it.
• Make sure the milk mixture you pour between the yufka layers is distributed evenly. This way your börek will come out wonderfully soft, just like su böreği (water börek — boiled then baked phyllo layers).
• Do not cook the börek over high heat. The inside may remain raw while the outside burns. Cook slowly over low heat and it will cook evenly all the way through.
• Lightly grease the plate or pot lid you'll use to flip the börek. This way you can easily slide it back into the pan without it sticking.