This börek pie is really easy to make and yet very satisfiying. You can serve it as a main dish with a side salad or on a table with lots of other mezze dishes. You can use any other winter squash you may prefer. If you use other squashes, don't forget to peel them first.
The hearty sweet flavour of the squash goes really well with the fresh and savoury flavour of the goats feta.
You may get yufka (or as it is known phyllo in greek) in turkish or greek groceries. —Yelda Lynn
Red kuri squash (also known as Hokkaido)
Wash squash, get rid of the stems, cut in half lengthwise and remove the seeds. Cut into small cubes. You don't have to peel red kuri squash. Peel onion and ginger, chop very finely.
In a large skillet heat olive oil over medium temperature. Roast chopped onions and ginger. Add in squash and roast for another 5 minutes. Deglaze with white wine and bring to a boil. Add broth. Season with salt, pepper and fresh nutmeg. Turn heat to low temperature and simmer with lid open, until the pumpkin becomes soft, approximately for 15-20 minutes. Blend to your desired consistance and let cool.
Melt butter in a small saucepan. Mix in milk. Chop parsley leaves.
For your fillings, pick feta cheese into very small pieces. Mix with the juice and zest of a lemon, chopped parsley, two eggs and yogurt. Season with salt and pepper.
Preheat oven to 350 degrees.
Open a yufka pastry carefully. Cut in half. Gently spread butter-milk-mixture over the pastry. Batter one pastry half at a time with 2-3 tablespoons of one filling and roll it into a thin strudel. Repeat until all pastry is filled alternatingly with squash puree and feta-yogurt-mix. Put strudels in a greased baking plate. Butter borek with remaining butter-milk-mixture. Bake for approximately 40 minutes at 180 degrees until golden brown.