Cheese Boereg Recipe
Cheese Boereg Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 1 egg, lightly beaten
  • 1 egg white, lightly beaten
  • 1 cup ricotta cheese
  • 1/4 cup minced fresh parsley
  • 4 cups (16 ounces) shredded mozzarella or Muenster cheese
  • 1 package (8 ounces) frozen phyllo dough, thawed
  • 1/2 cup butter (no substitutes), melted

Directions

In a bowl, combine the egg, egg white, ricotta and parsley. Stir in mozzarella; 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 squares or triangles. Yield: 16-20 appetizer servings.
Originally published as Cheese Boereg in Taste of Home February/March 2002, p49

Nutritional Facts

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

Popular Videos

  • 1 egg, lightly beaten
  • 1 egg white, lightly beaten
  • 1 cup ricotta cheese
  • 1/4 cup minced fresh parsley
  • 4 cups (16 ounces) shredded mozzarella or Muenster cheese
  • 1 package (8 ounces) frozen phyllo dough, thawed
  • 1/2 cup butter (no substitutes), melted
  1. In a bowl, combine the egg, egg white, ricotta and parsley. Stir in mozzarella; 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).
  2. 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 squares or triangles. Yield: 16-20 appetizer 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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