Cheese Boereg Recipe
Cheese Boereg Recipe photo by Taste of Home
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Cheese Boereg Recipe

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The rich-tasting filling of this appetizer is made with mozzarella and ricotta cheese, then baked between buttery layered dough.—Jean L. Ecos, Hartland, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 16-20 servings


  • 1 egg, lightly beaten
  • 1 egg white, lightly beaten
  • 1 cup ricotta cheese
  • 1/4 cup minced fresh parsley
  • 4 cups (16 ounces) shredded part-skim mozzarella or Muenster cheese
  • 10 sheets phyllo dough (18 inches x 14 inches)
  • 1/2 cup butter, melted

Nutritional Facts

1 each: 150 calories, 10g fat (6g saturated fat), 41mg cholesterol, 218mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 8g protein.


  1. In a large bowl, combine the egg, egg white, ricotta and parsley. Stir in mozzarella cheese; set aside.
  2. Unroll phyllo dough; cut the stack of sheets in half widthwise. Place one sheet of phyllo dough in a greased 13-in. x 9-in. baking pan; brush with butter. Repeat nine times (keep remaining dough covered with plastic wrap to avoid drying out).
  3. Spread cheese mixture evenly over top. Layer with remaining dough, brushing butter on every other sheet.
  4. Bake at 350° for 25-30 minutes or until golden brown. Cut into triangles or squares. Yield: 16-20 servings.
Originally published as Cheese Boereg in Taste of Home February/March 2002, p49

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possumfran User ID: 2109119 44010
Reviewed Apr. 25, 2011

"Made for a large group of people and rated excellent by all."

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