borek
I have to say I have no idea where I got this recipe....probably from church when the missionaries came through. I had old binders full of recipes written down, and they all got messed up when I had a house fire. Even when I was a teenager I loved it when the missionaries would come through and cook food for us from "foreign lands". They would pass out recipes and I saved all the ones I liked. This was probably one of them. This one came from Turkey.
No Image
prep time
30 Min
cook time
20 Min
method
Bake
yield
16 serving(s)
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup feta cheese
- 1/4 cup parsley, snipped
- 1 tablespoon fresh dill, snipped (or 1 teaspoon dried dillweed)
- 1 - egg yolk
- 8 sheets frozen phyllo dough, thawed
- 1/4 cup butter, melted
How To Make borek
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Step 1For the filling, beat the cream cheese until creamy. Add feta cheese, parsley, and dill to the cream cheese. Add egg yolk; beat just until combined.
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Step 2Stack two sheets of the phyllo dough. (Cover unused sheets with a damp cloth to keep them from drying). Brush the stack of phyllo dough with some of the melted butter. Cut lengthwise into quarters.
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Step 3For each piece, spoon about 1 1/2 tablespoons of the filling about 1 inch from the end of one of the narrow sides. Fold end over filling at a 45 degree angle (like a triangle). Continue folding at a 45 degree angle to form a triangle that encloses the filling, using the entire strip of 2 layers. Repeat with the remaining sheets of phyllo dough.
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Step 4Place on a baking sheet; brush with butter. Bake at 375 degrees for 18 minutes. Serve warm or chilled.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Snacks
Keyword:
#cream-cheese
Keyword:
#turkish
Keyword:
#feta cheese
Ingredient:
Dairy
Method:
Bake
Culture:
Middle Eastern
Tag:
#Heirloom
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