Cheese Boereg

Total Time

Prep: 20 min. Bake: 25 min.


20 servings

Updated: Feb. 17, 2022
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


  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 1 cup ricotta cheese
  • 1/4 cup minced fresh parsley
  • 4 cups shredded part-skim mozzarella or Muenster cheese
  • 10 sheets phyllo dough (18x14 inches)
  • 1/2 cup butter, melted


  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 13x9-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.

Nutrition Facts

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