Pan Borek with Squash

Ingredients:

• 3 sheets phyllo pastry / Yufka

For the filling:

• 5 medium size squash, grated
• 4 tablespoons feta/white cheese
• 1 teaspoon red pepper flakes
• 1 teaspoon salt

For the sauce:

• 2 eggs
• 1/2 cup oil
• 1/2 cup water

For the top:

• 1,5 tablespoons yoghurt

Method:

• Whisk all sauce ingredients in a small bowl.
• Cook the squash over medium heat until the water is absorbed. (Don't add oil )Add the spices and cheese, mix well and let it cool. Add dill if you wish so.
• Grease a large pan with 1 tbsp oil. 
• Take 1 sheet of the yufka and place over the pan, leave the sides hanging over the side of the pan.
• Spread about 3 tbsp sauce over yufka evenly. Tear the yufka into a small pieces. ( The shape doesn't matter) Place the teared yufka on top of the first layer and pour the sauce. Spread the filling all over evenly. 
• Repeat with the other yufka.
• Fold the sides of the first side of the yufka over the layers of yufka.
• Spare sauce with 1 tbsp and add the 1,5 tbsp yoghurt. Mix well.
• Pour the sauce at the top. 
• Put the pan on the stove to heat it up for a minute over medium heat, then turn the heat to very low. 
• Cook one side slowly, then slide it on a plate. Cover the plate with the pan, turn it upside down and cook the other side until it's light golden brown.
• Let it cool and cut with a knife. 
• You can serve with yoghurt.

Enjoy