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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    16-20 servings


  • 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


  • 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 13x9-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.
Nutrition Facts
1 each: 150 calories, 10g fat (6g saturated fat), 41mg cholesterol, 218mg sodium, 8g carbohydrate (2g sugars, 0 fiber), 8g protein.
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