A traditional Turkish pastry made by layering briefly boiled pastry sheets with butter and cheese filling, then baking until tender inside and crisp on top. It is a favorite for breakfast, tea time and large gatherings.
Whisk the milk, eggs, vegetable oil and melted butter to make the sauce. Mix the crumbled white cheese with the finely chopped parsley and set aside the filling.
Bring salted water to a boil in a wide pot and set a bowl of cold water beside it. Briefly boil the pastry sheets one at a time for a few seconds, rinse them in the cold water and set them aside to drain. Caution: Boiling them too long will make them fall apart; a few seconds is enough.
Spread one boiled pastry sheet across the bottom of the greased pan and drizzle with sauce. Add another sheet and more sauce. When you reach the middle, spread the cheese filling over it. Layer the remaining sheets the same way, brushing each with sauce, and coat the top generously with sauce.
Cut the pastry into portions with a knife. Bake in an oven preheated to 180°C / 355°F until the top is golden and crisp. Let it cool slightly, then separate the portions and serve.
Important: Briefly boiling the pastry sheets gives the dish its distinctive layers; skipping this step can make the pastry dry. Contains gluten, dairy and egg. You can slice the pastry in the pan, wrap the portions and freeze them, then reheat in the oven before serving.
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