To prepare the filling:

1) Mash the white cheese with a fork and add the chopped dill and parsley. (1/2 bunch each).

2) Grate the onion on a cheese grater, and brown it in butter in a frying pan. Add the ground meat and half a bunch of chopped parsley. Stir while cooking.

To prepare the borek:

Abundantly butter a baking dish. Spread a "yufka" over the dish. allowing the edges to go beyond the rim of the baking dish. In a salad bowl, mix the eggs, yoghurt and milk. With a spoon, spread some of this mixture over the "yufka." Now take a second "yufka" and divide it in half with your hands, and place the two pieces over the dish, on top of the first "yufka", pleating it so that it is the same size as the dish. Spread on more of the yoghurt preparation.

Add a third "yufka" as you did the second. But now do not use the liquid, but rather spread the cheese filling over half the dough, and the meat filling over the other half. Place a fourth and fifth "yufka" as explained for the second, dividing both in half and spreading some of the yoghurt preparation between them.

When the fifth "yufka" is in place, fold the border of the first "yufka" over the fifth. Finish by brushing the surface liberally with the rest of the yoghurt preparation. Place in a medium oven for about 30 minutes until the top turns a pretty golden color.