Cheese Borek


  • 1 egg, lightly beaten
  • 1 bunch fresh parsley, minced
  • 2 cloves garlic, minced
  • 3/4 teaspoon crushed red pepper
  • 6 ounces smoked Gouda cheese, shredded
  • 6 ounces Emmentaler cheese, finely shredded
  • 12 sheets phyllo dough
  • 1 1/2 cups unsalted butter, melted


In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.

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One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.

Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.

Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.