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38 FOUR SEASONS BREEZE | FEBRUARY 2024 • 10 sheets phyllo dough • 8 ounces feta cheese, crumbled • 6 ounces mozzarella cheese, shredded • 1 large egg, beaten • 1/2 cup finely chopped mixed fresh herbs, such as flat leaf parsley, dill, and mint • 1/4 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 6 to 8 Tablespoons unsalted butter, melted INGREDIENTS DIRECTIONS For clarification and variations of recipe instructions, see the you tube video at: https://www.youtube.com/watch?v=yEXWe-k9jSE 1. Remove phyllo dough from freezer 24 hours before preparing the pastry. Defrost in the refrigerator. Take the phyllo out of the refrigerator 2 hours before starting the pastry to ensure it is at room temperature. 2. Preheat oven to 375 degrees and position oven rack in the center. Have two large baking sheets ready and lined with parchment paper. 3. In a medium bowl, mix feta, mozzarella, eggs, herbs, salt and pepper until well combined. 4. Have a clean damp, not wet, towel or plastic wrap on hand. Remove phyllo sheets from the box. Unfold and lay out flat. Cut sheets in half lengthwise. Carefully roll half of the dough and cover with the towel or place in the plastic wrap to keep moist while working with the first half. Set aside. 5. Place one of the half sheets of phyllo on the work surface. Lightly brush the dough with melted butter. Spoon about 1 ½ Tablespoons of the cheese/herb mixture in a straight line along the short edge closest to you leaving about ¼ inch free on both sides. Fold the sides over toward the filling, then roll tightly away from you to the opposite side making sure to tuck in the sides to encase the filling into the roll. Seal the roll to the top edge. Brush the edge lightly with melted butter, if needed, to seal. Place on the baking sheet. Continue with the remaining dough placing all the rolls on one or two sheet pans in a single layer until all the half sheets and filling are used. Brush the outside of the rolls with melted butter. 6. Place in preheated oven for approximately 15 minutes turning about halfway through. Cook until golden brown and crispy. Remove from oven. Let cool slightly. Serve warm. NOTES: I am not fond of mint so I used ¼ cup each of parsley and dill. I also enjoy the texture mozzarella adds, but you can use only feta (14 ounces) if you prefer. If you have any questions, please feel free to call or text me at (951) 275-7081. SIGARA BOREK Borek is a Turkish flakey crunchy pastry filled with different fillings such as cheese or potatoes. Sigara means little cigar and refers to the shape of the pastry rolls. This recipe has an herby cheese filling. The recipe can easily be halved or doubled. You can prepare them ahead and refrigerate or freeze for later. The recipe gives you 20 rolls. Prep time: 40 minutes; bake time: 15 minutes; total time: 55 minutes. Makes 20.

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