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.

Recipe Summary

prep:
1 hr
cook:
30 mins
total:
1 hr 30 mins
Servings:
16
Yield:
48 stuffed triangles
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.

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  • 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.

  • Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.

  • 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

280 calories; protein 7.4g; carbohydrates 8.3g; fat 24.5g; cholesterol 79.2mg; sodium 212.1mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
12/14/2009
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 (which can be with cheese meat potato spinach). This is a great meal especially if you have plain drinking yogurt with it. Yum! Read More
(15)

Most helpful critical review

Rating: 1 stars
05/10/2013
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 filo brush with butter and it makes the layers a bit better if you put the melted butter and also a bit of egg beaten with milk. there are many ways to do borek such as triangles layered rolled up into a spiral like a cinamon roll almost rolled like cigar (sigara borek). etc. Read More
(4)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/14/2009
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 (which can be with cheese meat potato spinach). This is a great meal especially if you have plain drinking yogurt with it. Yum! Read More
(15)
Rating: 5 stars
04/28/2008
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 lunch as well! Read More
(14)
Rating: 4 stars
04/14/2009
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 Cream Cheese you have to add some flour to it to make it more firm or else the cream cheese becomes too liquidy while baking. Read More
(13)
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Rating: 5 stars
01/25/2004
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! Read More
(10)
Rating: 4 stars
12/30/2004
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 worth it. There were no leftovers! Read More
(8)
Rating: 4 stars
01/25/2004
good for quick easy snack Read More
(7)
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Rating: 5 stars
02/22/2011
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 Cheese instead of the ones in this recipe for the authentic flavor of the Cheese Borek. Read More
(6)
Rating: 5 stars
12/17/2009
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. Read More
(4)
Rating: 5 stars
02/13/2012
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 and after layering about half the dough I put the cheese on it and keep layering it till all the dough is used. I bake the borek in the pan and cut before serving. It isn't time consuming to prepare this way. In fact it becomes one of those dishes you can prepare quickly if need be. Read More
(4)
Rating: 1 stars
05/10/2013
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 filo brush with butter and it makes the layers a bit better if you put the melted butter and also a bit of egg beaten with milk. there are many ways to do borek such as triangles layered rolled up into a spiral like a cinamon roll almost rolled like cigar (sigara borek). etc. Read More
(4)