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8 ozcream cheese, softened
1/2 cfeta cheese
1/4 cparsley, snipped
1 Tbspfresh dill, snipped (or 1 teaspoon dried dillweed)
8 sheet(s)frozen phyllo dough, thawed
1/4 cbutter, melted
How to Make Borek
- 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.
- 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.
- 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.
- Place on a baking sheet; brush with butter. Bake at 375 degrees for 18 minutes. Serve warm or chilled.