To begin, in a large mixing bowl, combine the flour and salt. Make a well in the centre, then add the eggs and 1/2 cup of water. Knead the mixture until it forms a smooth, elastic dough. If the dough feels too dry, add water a tablespoon at a time. Cover and let it rest for 30 minutes.

While the dough rests, prepare the cheese filling by mixing the crumbled cheese and chopped parsley in a small bowl. Set aside, ensuring the cheese is evenly mixed with the herbs for consistent flavour in each bite.

Divide the rested dough into 6 equal portions. On a floured surface, roll each portion into a thin, round sheet, aiming for as thin as possible without tearing. For best results, roll to about the thickness of a sheet of paper.

Bring a large pot of salted water to a gentle boil and prepare a separate bowl with ice water. Working one sheet at a time, boil each dough sheet for about 30 seconds, then immediately transfer it to the ice water bath to stop the cooking. After cooling, lay the sheets flat on a clean kitchen towel to remove excess moisture.

Preheat your oven to 350°F (175°C). Brush the bottom of a baking dish with the melted butter and olive oil mixture. Lay the first sheet of dough in the dish as the base layer. Brush the top of this layer with more of the butter mixture.

Place three more dough sheets into the dish, brushing each layer with the butter mixture. Spread the cheese and parsley filling evenly over the fourth layer to create a deliciously rich centre.

Continue layering the remaining dough sheets over the cheese filling, brushing each layer generously with the butter mixture. Finish with a final brushing on the top layer to ensure a golden, crisp surface during baking.

Bake in the preheated oven for 35-40 minutes, or until the top is golden and crispy. Let the börek cool slightly before cutting into squares. Serve warm, optionally garnished with extra parsley. Enjoy alongside a refreshing salad or a glass of Turkish tea to complement the rich, layered flavors of this traditional börek.