Preheat your oven to 180° Celsius.
Mix your egg, milk and oil (and butter, if using) into a bowl.
Brush your oven tray with sunflower oil.
Take one sheet of yufka (phyllo) and place that in your oven tray leaving the excess to flow over the sides.
Brush the yufka generously with your mixture.
Take your second sheet of yufka and tear it into four pieces.
Lay that inside the tray in a crumpled fashion and brush generously with your mixture.
Now take half of your meat filling and spread that evenly over the top of the yufka inside the tray.
Take your third piece of yufka, tear into four and lay it over the top of the meat, leaving crumpled bits.
Again, brush with the mixture before adding the second half of your meat filling and spreading evenly.
Take your 4th sheet of yufka, tear into four and arrange over the top of your meat before brushing the yufka with the egg mix.
Now take your final piece of yufka and this time, leave it whole. Place over the top of the tray, crumpled, so that it sits inside the tray without spilling over the edges.
Now fold in the edges from your first piece of yufka, letting them lie over the top.
Paint the rest of your mixture over the top of your 'filo pie' and sprinkle with caraway seeds.
Place into the centre of your oven and bake for around 20 minutes until your yufka pastry goes golden.
After removing your tepsi böreği from the oven, cut into squares of around 10 cms and serve.