READY IN 1½ hrs

Cheese Borek

Read Reviews (10)

"The usual filling is feta cheese; this version calls for smoked Gouda and Emmenthal. If you have never worked with phyllo before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labor-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator." — Karen C

Directions

In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.

Kitchen-Friendly View

PREP 1 hr
COOK 30 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 14, 2009

Where I live (Slovenia, and all over in the Balkans) this is called burek. It's usually rolled or can be baked in a round pan like a pie. This recipe is a different take on the burek I know (which can be with cheese, meat, potato, spinach). This is a great meal, especially if you have plain drinking yogurt with it. Yum!

—Joan B.

See full review »

Most Helpful Critical Review

May 10, 2013

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.

—mango

See full review »

11 Ratings

Apr 28, 2008

I found these to be an excellent blend of cheeses, and the timings were spot on. I used them as appetisers with a variety of dips, although I can imagine it would be great as part of a light lunch as well!

—wsf

See full review »

Jan 25, 2004

I thought this recipe was great! I took it to my father's 60th birthday celebration and it was gone in no time. Thanks for the new recipe!

—Heidi

See full review »

Apr 14, 2009

Amazing, although I'd prefer it with the Feta/Spinach blend. Many Armenians also eat it with plain Spinach, Ground Beef, and in my family:Cream Cheese. It's excellent, although when using the Cream Cheese, you have to add some flour to it to make it more firm, or else the cream cheese becomes too liquidy while baking.

—Mrs.FudgeMaker

See full review »

Dec 30, 2004

We tried this recipe for a Christmas Eve gathering. It was delicious. I followed the recipe exactly as stated. They are a bit of work and it takes practice to get the shape right, but it is worth it. There were no leftovers!

—SAMMS

See full review »

Jan 25, 2004

good for quick easy snack

—BABYGIRL79

See full review »

Feb 22, 2011

After visiting the ancient city of Constantinople, known today as Istanbul, Turkey, I learned to make the original Feta Cheese Borek in a pan from my Turkish-American husband. I used fresh Feta Cheese, instead of the ones in this recipe for the authentic flavor of the Cheese Borek.

—GHung

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cheese Filled Triangles

Broccoli and Cheese Dip

Beer Cheese Pretzel and Dip

Biscuits with Blue Cheese Butter

Cheese and Chive Crisps

Mom's Cheese Ball

Cheese Crackers

Stuffed Mushrooms with Swiss Cheese

Blue Cheese Chicken Wing Dip

Cottage Cheese Loaf II

Nutrition

Calories
280 kcal
14%

Carbohydrates
8.3 g
3%

Cholesterol
81 mg
27%

Fat
24.5 g
38%

Fiber
0.4 g
2%

Protein
7.4 g
15%

Sodium
212 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheese Borek

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 280
Calories from Fat: 221

% Daily Value *
Total Fat 24.5g 38 %
Saturated Fat 15.1g 75 %
Cholesterol 81mg 27 %
Sodium 212mg 8 %
Potassium 69mg 2 %
Total Carbohydrates 8.3g 3 %
** Dietary Fiber 0.4g 2 %
Protein 7.4g 15 %
** Sugars 0.3g
Vitamin A 20 %
Vitamin C 9 %
Calcium 24 %
Iron 8 %
** Thiamin 9 %
Niacin 12 %
Vitamin B6 2 %
Magnesium 4 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.