Ingredients

Method

1. 1

   Heat olive oil in a pan and add the diced chicken.

2. 2

   Sauté the chicken until it is cooked through.

3. 3

   Season the cooked chicken with salt, dried oregano, and paprika.

4. 4

   Add the boiled mixed vegetables to the pan.

5. 5

   Stir everything together until well combined and cook for another minute. Remove the filling from the heat and set it aside to cool.

6. 6

   Lay a sheet of phyllo dough on a flat surface.

7. 7

   Place a spoonful of the chicken and vegetable filling near the wide edge of the phyllo sheet.

8. 8

   Fold the sides of the phyllo over the filling.

9. 9

   Roll the phyllo tightly from the wide edge towards the point to form a cylinder, similar to a spring roll. Repeat with the remaining phyllo and filling.

10. 10

    In a shallow bowl, whisk together the eggs and milk.

11. 11

    Place the breadcrumbs in another shallow bowl.

12. 12

    Dip each rolled börek first into the egg mixture, ensuring it is fully coated.

13. 13

    Then, roll the egg-coated börek in the breadcrumbs until it is evenly covered.

14. 14

    Heat the vegetable oil in a deep pan over medium-high heat.

15. 15

    Carefully place the breaded börek into the hot oil.

16. 16

    Fry for a few minutes, turning occasionally, until they are golden brown and crispy on all sides.

17. 17

    Use tongs to remove the cooked börek from the oil and place them on a plate lined with paper towels to drain any excess oil.

18. 18

    Serve the crispy chicken and vegetable börek hot.