not a fan of the variation, call me a purist but it's better with feta. Also, way too much parsley. The version in the picture is like the caserole version, layered like a lasagna, two sheets filo, brush with butter, and it makes the layers a bit better if you put the melted butter and also a bit of egg beaten with milk. there are many ways to do borek such as triangles, layered, rolled up into a spiral like a cinamon roll almost, rolled like cigar (sigara borek). etc.
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not a fan of the variation, call me a purist but it's better with feta. Also, way too much...