Cheese Boereg

Sometimes, cheese boereg is eaten as part of mezza (appetizers), but my family usually makes a meal out of them. They are crispy and cheesy and delicious. My favorite part is when the cheese oozes out the side and gets crispy on the pan. A little treat for the chef!

1 lb. package phyllo dough

1 stick melted butter

5 cups shredded jack cheese

1/3 cup cottage cheese

1/3 cup cream cheese

1 heaping Tbsp. feta cheese

2 beaten eggs

Get a big bowl and mix together all the cheeses and the eggs with your hands. Squish it all together until the cheese is all broken up and well combined with the egg.

Unroll the phyllo dough and brush the first layer lightly with melted butter. Put a small amount of the cheese filling at the bottom in the center.

Roll just one sheet of phyllo up a few times

Fold one third over toward the center

Roll up a couple more times

Fold the other third over toward the center

and roll up the rest of the way

Repeat until all the phyllo dough or all the cheese is used up. If you have leftover filling, you can freeze it for next time. Or you can spread it on pita bread and stick it under the broiler. Remember, it has raw eggs in it, so it must be cooked!

Place the cheese boeregs on a greased pan, brush the tops with melted butter and bake at 350 F for about 30 minutes or until golden brown.

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2 Responses to “Cheese Boereg”

  1. Chris at Hye Thyme Cafe Says:

    My sister and I fight over who gets the cheese that oozed out and got crispy! It always makes me mad when it happens, but I still look forward to eating it. 🙂

  2. Tapsy (Sou) Boereg | Lisa Cooks Says:

    […] Boereg is like Cheese Boereg, but made in a pan instead of into individual pastries. It makes a great appetizer or dinner. […]

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