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Ingredients Equipment: Pizza cutter for slicing phyllo into strips Large cast iron or non-stick skillet A clean damp dish towel to keep phyllo sheets from drying out For The Yogurt Sauce: 1 cups plain yogurt, not Greek (low fat is fine) 2 medium garlic cloves, peeled and finely minced or pressed A pinch of salt, to taste A sprinkle of chopped parsley to garnish, optional For The Borek: 12 ounces of crumbled Feta cheese 2 large eggs 4-5 scallions, trimmed and finely chopped (5-6 tablespoons) 2 tablespoons finely chopped parsley, plus a bit to garnish the yogurt sauce teaspoon Aleppo pepper or Maras pepper (or substitute teaspoon sweet paprika plus teaspoon crushed red pepper flakes) 1 pound of store-bought phyllo dough (or Yufka dough if you can find it), defrosted per package instructions

Dogs arriving should expect ONE overnight stay before entry.

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