½ kg flour
1 teaspoon vinegar
½ kg feta cheese
¼ head of parsley
1¼ cup olive oil
200 g butter
Place flour on a tray. Make a hole on top and put eggs, a tablespoon of salt and vinegar. Mix well, cover with a damp tissue and let rest 20 minutes.
Knead well until you obtain soft dough by adding 1 cup cold water.
Divide dough in ten portions and flatten each at 1 mm thick sheets.
Crush cheese with a fork. Add chopped parsley. Mix and set aside.
Boil 4 liters of water with 2 tablespoons of olive oil and 2 tablespoons of salt.
In another basin, prepare 4 liters of iced water and set aside.
Poach 8 sheets out of 10, one by one in the boiling water for 3 minutes and transfer to the iced water basin. Drain when cooled.
Heat oven at 200 C.
Combine melted butter with olive oil. Grease oven tray. Place first one of the non-boiled sheets. Drizzle with the oil and butter sauce. Place two other sheets by greasing each layer. Spread half of the filling. Place four other sheets by greasing each layer.
Spread remaining filling and cover with two other sheets. Cover with the remaining non-boiled sheet. Curve the edges inside.
Cook for 45 minutes until golden brown.
Source: Hurriyet Daily News