Servings: 4
Ingredients:
 2 cups Odyssey® Feta Cheese, crumbled
 ½ cup butter (1 stick), melted
 4 tbsp grated Parmesan cheese
 1 egg, lightly beaten
 pinch of nutmeg
 2 tbsp fresh chives, chopped
 2 tbsp fresh dill, chopped
 2 tbsp fresh mint, chopped
 2 tbsp fresh parsley, chopped
 4 tbsp toasted pine nuts
 salt and pepper to taste
Pastry
 8 oz phyllo dough (about 20 sheets, 14 x 9 inches)
 ¼ lb (1 stick) butter, melted
Directions:
1

Heat oven to 375 degrees F.

For the Filling:
2

Combine the cheeses, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt, and pepper in a large bowl and mash with a fork.
Set aside.

For the Pastry:
3

For the filling, combine the cheeses, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt, and pepper in a large bowl and mash with a fork.
Set aside.

4

For the pastry, with scissors, cut a stack of phyllo sheets into 3 x 14-inch strips. Place the strips on top of one another and cover with a slightly dampened towel.
Heat oven to 375 degrees F.

5

Place one strip of phyllo on the work surface. Brush lightly with the butter. Place another strip on top and brush lightly with the butter (keep remaining strips covered).
Place a heaping teaspoon of the filling at one end, about 1 inch from the edge.

6

Fold one corner over the filling to meet the opposite corner, forming a triangle. Lift the triangle and continue to fold as you would a flag, until the whole strip is folded into a small, triangular parcel. Make sure the are no holes in the dough.

7

Brush the top of the parcel with butter; place it on a buttered baking sheet. Repeat with the remaining filling and phyllo.

8

Bake for about 15-20 minutes, until golden brown and crisp. Serve hot, warm, or at room temperature.

TIP: the unbaked borek can be prepared 2 weeks in advance and stored in the freezer until you are ready to use them. Defrost before baking.
Compliments of the WMMB.
AuthoradminYields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 minsCategory,

AuthoradminCategory,

 

Ingredients

Ingredients:
 2 cups Odyssey® Feta Cheese, crumbled
 ½ cup butter (1 stick), melted
 4 tbsp grated Parmesan cheese
 1 egg, lightly beaten
 pinch of nutmeg
 2 tbsp fresh chives, chopped
 2 tbsp fresh dill, chopped
 2 tbsp fresh mint, chopped
 2 tbsp fresh parsley, chopped
 4 tbsp toasted pine nuts
 salt and pepper to taste
Pastry
 8 oz phyllo dough (about 20 sheets, 14 x 9 inches)
 ¼ lb (1 stick) butter, melted

Directions

Directions:
1

Heat oven to 375 degrees F.

For the Filling:
2

Combine the cheeses, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt, and pepper in a large bowl and mash with a fork.
Set aside.

For the Pastry:
3

For the filling, combine the cheeses, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt, and pepper in a large bowl and mash with a fork.
Set aside.

4

For the pastry, with scissors, cut a stack of phyllo sheets into 3 x 14-inch strips. Place the strips on top of one another and cover with a slightly dampened towel.
Heat oven to 375 degrees F.

5

Place one strip of phyllo on the work surface. Brush lightly with the butter. Place another strip on top and brush lightly with the butter (keep remaining strips covered).
Place a heaping teaspoon of the filling at one end, about 1 inch from the edge.

6

Fold one corner over the filling to meet the opposite corner, forming a triangle. Lift the triangle and continue to fold as you would a flag, until the whole strip is folded into a small, triangular parcel. Make sure the are no holes in the dough.

7

Brush the top of the parcel with butter; place it on a buttered baking sheet. Repeat with the remaining filling and phyllo.

8

Bake for about 15-20 minutes, until golden brown and crisp. Serve hot, warm, or at room temperature.

TIP: the unbaked borek can be prepared 2 weeks in advance and stored in the freezer until you are ready to use them. Defrost before baking.
Compliments of the WMMB.
Odyssey® Feta Cheese Borek
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17June
2019

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