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Cheese Borek

Rated as 4.36 out of 5 Stars

"The usual filling is feta cheese; this version calls for smoked Gouda and Emmenthal. If you have never worked with phyllo before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labor-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator."
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1 h 30 m servings 280
Original recipe yields 16 servings (48 stuffed triangles)


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  1. In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
  2. One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
  4. Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.

Nutrition Facts

Per Serving: 280 calories; 24.5 8.3 7.4 79 212 Full nutrition

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  1. 11 Ratings

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Most helpful positive review

Where I live (Slovenia, and all over in the Balkans) this is called burek. It's usually rolled or can be baked in a round pan like a pie. This recipe is a different take on the burek I know (w...

Most helpful critical review

not a fan of the variation, call me a purist but it's better with feta. Also, way too much parsley. The version in the picture is like the caserole version, layered like a lasagna, two sheets fi...

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Where I live (Slovenia, and all over in the Balkans) this is called burek. It's usually rolled or can be baked in a round pan like a pie. This recipe is a different take on the burek I know (w...

I found these to be an excellent blend of cheeses, and the timings were spot on. I used them as appetisers with a variety of dips, although I can imagine it would be great as part of a light lu...

Amazing, although I'd prefer it with the Feta/Spinach blend. Many Armenians also eat it with plain Spinach, Ground Beef, and in my family:Cream Cheese. It's excellent, although when using the Cr...

I thought this recipe was great! I took it to my father's 60th birthday celebration and it was gone in no time. Thanks for the new recipe!

We tried this recipe for a Christmas Eve gathering. It was delicious. I followed the recipe exactly as stated. They are a bit of work and it takes practice to get the shape right, but it is wort...

good for quick easy snack

After visiting the ancient city of Constantinople, known today as Istanbul, Turkey, I learned to make the original Feta Cheese Borek in a pan from my Turkish-American husband. I used fresh Feta...

Hi, I haven't tried this recipe but when I make borek I use yufka sheets (Turkish) instead of phyllo dough. Layer them in a large baking pan, each layer getting its own coating of the butter, an...

my brother-in-law is macadonian and where he is from it is called burek. we call it yugoslavian pizza!! It is delious with meat. we bake it in a round pan and it serves about 6-8 people.