Ingredients

• 1 package (about 12-15 sheets) Phyllo pastry sheets
• 1 cup Red lentils
• 1 medium Onion
• 2 cloves Garlic
• 1 tablespoon Tomato paste
• 1 teaspoon Smoked paprika
• 1/2 teaspoon Ground cumin
• to taste Cayenne pepper
• 1/4 cup, chopped Fresh parsley
• 150 g Crumbled feta cheese
• 3 tablespoons Olive oil
• 1/2 cup Melted butter
• 1 cup Greek yogurt
• 1 tablespoon Lemon juice
• 2 tablespoons, chopped Fresh mint
• to taste Salt
• to taste Pepper

Instructions

1. 1

   Rinse red lentils and cook in boiling salted water for 10-15 minutes until tender but not mushy. Drain and set aside.

2. 2

   In a pan, sauté chopped onion in 2 tablespoons of olive oil until translucent. Add minced garlic, tomato paste, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute, stirring.

3. 3

   Stir in drained lentils, chopped parsley, and crumbled feta. Season with salt and pepper. Mix well and let cool slightly.

4. 4

   Preheat oven to 180°C (350°F). Prepare the sauce by mixing Greek yogurt, lemon juice, chopped mint, a pinch of salt, and a drizzle of olive oil. For a smoky flavor, add a touch of smoked paprika or liquid smoke (optional).

5. 5

   On a clean surface, lay out one sheet of phyllo pastry, brush with melted butter. Layer a second sheet on top and brush again. Place a line of lentil filling along one of the long edges.

6. 6

   Roll the phyllo pastry tightly to form a long log. Repeat with the remaining sheets and filling.

7. 7

   Arrange the börek logs on a baking sheet lined with parchment paper. Brush the tops with the remaining melted butter.

8. 8

   Bake for 20-25 minutes, or until golden brown and crispy.

9. 9

   Let cool slightly before cutting into portions. Serve warm with the smoked yogurt and mint sauce.