Borek Recipe

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Lynette !


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.


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30 Min
20 Min


  • 8 oz
    cream cheese, softened
  • 1/2 c
    feta cheese
  • 1/4 c
    parsley, snipped
  • 1 Tbsp
    fresh dill, snipped (or 1 teaspoon dried dillweed)
  • 1
    egg yolk
  • 8 sheet(s)
    frozen phyllo dough, thawed
  • 1/4 c
    butter, melted

How to Make Borek


  1. For 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.
  2. Stack 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.
  3. For 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.
  4. Place on a baking sheet; brush with butter. Bake at 375 degrees for 18 minutes. Serve warm or chilled.

Printable Recipe Card

About Borek

Course/Dish: Other Snacks
Main Ingredient: Dairy
Regional Style: Middle Eastern
Other Tag: Heirloom

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