Add 8 eggs and a tablespoon of salt to the flour and mix these with water until the dough gets firm enough to handle. Melt the margarine and divide into two batches: One for cooking ground meat and the other for greasing the oven tray. Cook the ground meat with margarine and chill. Crach the other 8 eggs into the ground meat, and add salt, black pepper and parsley.
Make 8 pieces out of the dough, and form them into phyllos with a rolling pin. After greasing the oven tray, put parsley in between two phyllos, and spread them in the oven tray. Boil salty water in a pot, divide 4 phyllos into 6 pieces for each, and cook them in boiling salty water properly. Then, take these pieces, and put them into another pot with cold water in it. Take those, and put them into a sieve to drain. Spread ¼ of the mixture with ground meat in the tray onto the phyllos. Then spread boiled and drained phyllo pieces onto ground meat mixture.
Repeat this procedure with phyllos and ground meat mixture three times. Put parsley in between two phyllos on top, cover the top of the borek. Bake on wood coal fire, and serve.
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