Making Borek

The main product sold at the bakery is Derya's "Bosnian Borek" which is a bit different then the Turkish borek, but very similar.  In looking at other recipes on line, I see two differences.  One, her's is much lower fat and two, she makes long "snakes" of it and then twists it into a big round pan.  She makes three kinds: spinach, aubergine and beef.  She makes 8-10 pans, 2 or 3 times per week!

I'm still trying to figure out how to load the video I took of the actual rolling of it....