Börek (also burek and other variants) is a family of baked or fried filled pastries made of a thin flaky dough known as phyllo (or yufka). However you spell it, to me it's a piece of heaven. Crisp phyllo that lightly crunches as you cut your fork through it, a creamy mixture of cheeses that blend to well together...it truly is one of my favorites and worth the little extra effort it takes to work with phyllo.
1 package phyllo pastry sheets defrosted according to package directions
1/2 cup ricotta cheese
1/2 cup cottage cheese
2 cups Monterey Jack cheese shredded
1/2 cup Mozzarella cheese, shredded
1 large egg slightly beaten
1 tsp parsley
6 tbsp butter, melted
Mix together ricotta, cottage cheese, Monterey Jack cheese, Mozzarella cheese, egg and parsley together in a small bowl.
Melt butter in a small saucepan for brushing on phyllo dough.
Take a sheet of phyllo, put one half in the bottom of a 9 x 13 pan, brush with butter, fold down second half and brush with butter. Repeat with another 13 x 18 sheet. Put in 1/3 of cheese mixture. Repeat the sheet/cheese mixture two more times. Finish by adding two more full sheets, folded in half with butter on each layer.
Bake for 30 minutes at 325°