Su Böreği (Turkish Boiled-Layer Pie)

Method

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1. 1Whisk the eggs with the salt and water, then add the flour gradually and knead into a firm, smooth dough that doesn't stick to your hands (8-10 minutes). Divide into 9 equal balls, cover with a damp cloth and rest for 30 minutes.
2. 2Melt the butter and mix it with the oil. Grease a roughly 30 x 40 cm baking tray with some of this mixture, and mix the cheese with the parsley. Preheat the oven to 200 °C.
3. 3Dust the first ball with cornstarch and roll it with a long thin rolling pin into a sheet slightly bigger than the tray. Lay it unboiled in the tray with the edges hanging over, and brush with butter.
4. 4Bring a wide pot of water to a boil with the salt and oil, and set a bowl of cold water next to it. Roll the next ball, drop it into the boiling water and, once it rises and puffs slightly (about 1 minute), lift it out and plunge it into the cold water.
5. 5Drain the sheet lightly and lay it in the tray in loose folds and ruffles, then brush with butter. Repeat with 3 more balls; don't worry if a sheet tears while boiling, as it will be hidden between the layers.
6. 6Spread the cheese filling evenly over the layers. Boil, drain and layer the next 3 balls in the same way, buttering each one.
7. 7Roll the last ball without boiling, lay it on top, fold the overhanging bottom edges in and brush generously with butter. Cut into squares and bake at 200 °C for 35-40 minutes until deep golden; rest for 15 minutes before serving.