• Begin by thawing the phyllo dough if it is frozen by keeping it at room temperature for 2-3 hours.

Preparing the filling 

• Crumble the feta cheese into a mixing bowl (or a food processor). Add the chopped parsley, salt, and ground pepper and mix or pulse until it’s combined - it should still be a little crumbly.

Preparing the Phyllo sheets

• Put a square-shaped filo sheet on the counter like a diamond shape. Next, place about 1 and ½ tablespoons of cheese mixture on the bottom side leaving about 1/2” space on each side. Top with 1-2 teaspoons of chopped pistachios.
• Fold the bottom tip over the cheese. Then fold both sides on this one and make a tight roll. Brush the top edge with oil to help it stick when rolled. Roll the pastry up into a cigar shape and put it aside. Repeat these steps for the remaining phyllo dough sheets. 

Frying borek rolls

• Heat oil in a frying pan. Fry the borek rolls in batches until they are golden brown on all sides (2-3 minutes on each side should be enough).

  Transfer the rolls to a plate covered with a paper towel to soak up excess oil.

  Serve the cheese-stuffed borek rolls with your favorite dip or sauce and enjoy.

How to make cheese-stuffed Borek in a large tray

• Begin by thawing the phyllo dough if it is frozen by keeping it at room temperature for 2-3 hours.

Preparing the filling

• Crumble the feta cheese into a mixing bowl (or a food processor). Add the chopped parsley, salt, and ground pepper and mix or pulse until it’s combined - it should still be a little crumbly.
• Preheat the oven: Preheat the oven to 350 degrees F. 

Making the lasagna style borek

• Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered. Use as many sheets as needed and let the excess dough hang over the sides.
• Next, brush with oil and place a second layer of phyllo pastry on top of the first layer. Pour 3-4 tablespoons of the feta cheese mixture over the sheets along with a few tablespoons of milk, and use a pastry brush to spread it evenly over the dough. 
• Now, add another two layers of phyllo sheets on top of the cheese filling. Pour half of the remaining cheese filling on top, along with 2 tablespoons of milk and the chopped pistachios. Spread the filling out evenly. 

  Finally, add another two layers of phyllo sheets on top of the cheese filling. Pour all the remaining cheese filling on top, along with 2 tablespoons of milk, and spread everything out evenly. If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center.
• Place the final double-layer of phyllo pastry on top and brush with oil. At this point, your borek should look moist and tightly wrapped. 

  Sprinkle a tablespoon of chopped pistachios over the top. 

Cut the pastry

• Cut your borek into 12 equal pieces using a knife. 

Bake

• Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown.

Serve

• Remove the baked borek from the oven and place it in the tray on a wire rack to cool for 15-20 minutes. Then, slice it along the pre-cut lines, and serve while still warm.