Su Boregi (Layered Pastry with Feta and Parsley)

Dough

• 350 g Plain flour
• 1 ½ tsp Fine sea salt
• 2 Egg
• 2 tbsp Olive oil
• 160 ml Water, warm

Filling and assembly

• 120 g Unsalted butter
• 250 g Feta cheese
• 20 g Fresh parsley
• ½ tsp Black pepper

1. Put the plain flour and fine sea salt in a mixing bowl and make a well. Add the eggs, olive oil and most of the warm water, then mix to a shaggy dough, adding the remaining water only if needed. Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
2. Cover the dough and let it rest at room temperature so it relaxes and rolls easily. Meanwhile, melt the unsalted butter gently and set it aside to cool slightly. Crumble the feta cheese into a bowl, finely chop the fresh parsley, then mix with the black pepper.
3. Divide the dough into 6 equal pieces and keep them covered. Roll one piece into a thin sheet large enough to line a baking dish, then roll the remaining pieces into similarly thin sheets. Aim for sheets that are thin but still strong enough to lift without tearing.
4. Heat the oven to 190°C (375°F) and lightly brush a baking dish with a little of the melted butter. Bring a large pot of well-salted water to a steady boil. Set a colander nearby for draining.
5. Boil one dough sheet at a time for 30 to 45 seconds, just until it loosens and turns slightly opaque. Lift it out, drain well in the colander, then lay it out flat so excess water can drip off. Repeat with the remaining sheets.
6. Lay one boiled sheet in the buttered dish, letting the edges come up the sides, then brush generously with melted butter. Add a second sheet, brush with butter, then scatter over one third of the feta and parsley mixture. Continue layering, brushing each sheet with butter and adding the filling in two more layers, finishing with a top sheet brushed well with butter.
7. Fold any overhanging dough neatly over the top and brush with a final slick of butter. Bake for 35 to 40 minutes until the top is lightly browned and crisp, and the centre feels set when gently pressed. Rest for 10 minutes before slicing into squares.

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