Recipe by Karen C
"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."
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egg, lightly beaten
fresh parsley, minced
crushed red pepper
smoked Gouda cheese, shredded
Emmentaler cheese, finely shredded
1 1/2 cups
unsalted butter, melted
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!
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.
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!
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.
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!
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!
good for quick easy snack
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 221
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