In a mixing bowl, crumble the feta cheese finely with a fork. Add chopped parsley, dill, and black pepper. Mix well until combined. If the mixture is too dry, add 1 beaten egg to bind the filling.

Cut the tortillas into strips approximately 4 inches wide and 6 inches long. You can also use phyllo dough or yufka if available.

Place one tortilla strip on a clean work surface. Put 2 tablespoons of the cheese filling along one short edge, leaving about 1 inch from the edges.

Fold the sides inward over the filling, then roll tightly from the filled end to create a cigar shape. Seal the edge with a mixture of flour and water paste.

Repeat with remaining tortilla strips and filling until all ingredients are used.

Heat vegetable oil in a deep pan or skillet to 350°F (175°C). The oil should be about 2 inches deep.

Carefully place 3-4 börek into the hot oil, being careful not to overcrowd. Fry for 2-3 minutes on each side until golden brown and crispy.

Remove with a slotted spoon and drain on paper towels. Serve immediately while hot with lemon wedges on the side.