borek - boureki yummmm yummmm

Dimitri....
What is your favorite? we like to have borek or shall I say boureki on sunday afternoons with tea. I like cheese and spinach (I guess you would call that spanakopita....) my children prefer the meat one. Then, I have a friend who makes it with potatoes and peas and such..another friend makes it with meat - but doesnt cook the meat before she puts it in - oh my God is it awful....we never eat hers anymore....
When we first came here, we learned the tricks from some Turks who had been here a while, they use Tortilla shells - the large burrito size, which is thicker than yufka, and much thicker than filo.
We dont use Filo, because it is harder to use, you have to work real quickly.... And it is sold frozen, when you defrost it, it breaks into a thousand little pieces if you are not careful, and quite frankly, I dont have the patience with it....
I make my filling - whatever it is, then I make my basting sauce (I dont know what else to call it) with eggs, yogurt, oil and mix it to a canary yellow - I always go by the color, and not amounts, and liberally spread this between the layers. I have learned to cut the tortilla shells to fit a rectangle pan. After I have put it together, I bake it for about half an hour, and here is the trick....when I take it out of the oven, I immediately put a wet thin towel over the top to soften it a little - or keep it soft.

And that is the way I make mine. It puffs up real big when I first take it out, but we like to let it rest under the tent for about 15 minutes. Usually it is gone in one sitting, which is why I always make two, one cheese and one meat so that we have leftovers.

The turks here make a big production about bringing yufka back from turkey, yufka is like filo but thicker and it has a more sourdough'ish kind of flavor. Some of these gals bring back a whole suitcase full and freeze it...I dont ever bring it back, because I have gotten used to the tortillas that I use and quite frankly, have come to prefer that taste.
This is the baked one...We also fry them, we have to make our own yufka for it, but dont make those very often at all - because we dont fry foods too often.
and then there are the ones I make with puff pastry sheets...these are always a big hit, but more time consuming to make so I only make this when I have company coming over.....
Now....you tell me how you make yours.