A frequent staple across Western Asia and Eastern Europe, borek are distinguished from other flaky, savory-filled pastries by their intentionally soggy dough. To achieve this, phyllo sheets are brushed with an egg/yogurt/water/butter wash; upon baking, the outside crisps up while the inside becomes stretchy and chewy. Inside Chef John's gorgeous spiral-shaped version is a ground lamb filling flavored with pine nuts, tomato sauce, garlic, and a myriad of spices. You'll divide the filling among 3 or 4 stacks of egg-washed phyllo, roll them up, and fit the rolls into a baking dish to form an eye-catching spiral. Get the recipe for Lamb Borek.