Cheese Böreks

This recipe is another from novelist Ellen Douglas, a.k.a. Josephine Ayers Haxton. Böreks are very similar to spanakopita, and spinach is an oft-used filling, as are other vegetables (particularly eggplant), cheeses, and meats. This recipe will make many dozens, depending on the size, is easily doubled, and frozen either before or after cooking.

Take a half pound each grated mozzarella and feta cheese, mix well with a pint of cottage cheese, two large well-beaten eggs, and a tablespoon or so of chopped parsley. Brush each of a dozen sheets of phyllo pastry with melted butter, cut into strips an inch or so wide, and three or four inches long. Place a spoonful of the cheese filling at the top edge of the strip and fold “like you fold a flag” into triangles, or fold into squares and pinch the edges. Brush with an egg white beaten in a half cup of water, sprinkle with sesame or poppy seeds and bake twenty minutes or so at 375.

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