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Cheese Boereg

 Cheese Boereg
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
16-20 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • In a large bowl, combine the egg, egg white, ricotta and parsley.
  • Stir in mozzarella cheese; set aside.
  • 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).
  • Spread cheese mixture evenly over top. Layer with remaining dough,
  • brushing butter on every other sheet.
  • Bake at 350° for 25-30 minutes or until golden brown. Cut into
  • triangles or squares. Yield: 16-20 servings.
Nutritional Facts: 1 serving (1 each) equals 150 calories, 10 g fat (6 g saturated fat), 41 mg cholesterol, 218 mg sodium,

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Cheese Boereg (continued)

Nutritional Facts: 8 g carbohydrate, trace fiber, 8 g protein.