Saturday, November 9, 2013


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 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°