For the dough:

For the filling:

To boil:

To Prepare the Filling: (two kinds possible)

1) Brown the onion in the butter. Add the ground meat and a little salt. Stir and let cook for 10 minutes. When cooked, add the chopped parsley.

2) Mix together the mashed white cheese, an egg, and the chopped parsley and dill.

To Prepare the Dough:

Make hollow places in the flour. Break 3 eggs into the middle, add 1 soup spoon of salt, 50 grams of water. Mix and knead. Divide into pieces, flatten and cover with a damp cloth. Let stand evenly over the rim of the mold. Spread lightly with 1/2 spoon of melted butter.

Boil 16 glasses of salted water in a large saucepan. Add one of the small dough pieces and boil for one minute. Remove it from the boiling water trying not to tear it, and place it first in a bowl of cold water, then on the large crust in the mold, and sprinkle it with starch. Do the same with 4 more pieces of dough.

Now spread the filling, either the cheese or the meat preparation over the rough. Take the 4 remaining pieces of dough, prepare them exactly as you did the others, and place them one over the other covering the filling.

Finally fold the edges of the large crust toward the center covering the last crust that was put into place 1/2 hour.

With a rolling pin, roll one of the pieces to a fine disk, 50 cm. in diameter (double the diameter of the mold). Roll the other pieces to a width of 30 cm. in diameter. On the bottom of the buttered Spread on the remaining butter. Place the borek in a medium oven. Bake for about 1 hour and 15 minutes. Remove from the oven, place the mold on a plate and invert to remove the borek from the mold. Serve at once.