Borek are flaky herb and cheese-filled pastries. Recipe by Chef Thomas Catherall, C.M.C.

Borek

Filling:
2 cups (12 ounces) crumbled feta cheese
4 tablespoons grated Parmesan cheese
1 large egg, lightly beaten
Pinch of nutmeg
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
4 tablespoons toasted pine nuts
Salt to taste
Freshly ground pepper to taste

 

Pastry:
8 ounces phyllo dough (about 20 sheets, 14 x 9 inches)
1/4 pound (1 stick) butter, melted

1. For the filling, combine the cheeses, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt, and pepper in a large bowl and mash with a fork. Set aside.
2. For the pastry, with scissors, cut a stack of phyllo sheets into 3 x 14-inch strips. Place the strips on top of one another and cover with a slightly dampened towel.
3. Heat oven to 375°F (190°C).
4. Place one strip of phyllo on the work surface. Brush lightly with the butter. Place another strip on top and brush lightly with the butter. (Keep the remaining strips covered.) Place a heaping teaspoon of the filling at one end, about 1 inch from the edge. Fold one corner over the filling to meet the opposite corner, forming a triangle. Lift the triangle and continue to fold as you would a flag, until the whole strip is folded into a small, triangular parcel. Make sure there are no holes in the dough.
5. Brush the top of the parcel with butter; place it on a buttered baking sheet. Repeat with the remaining filling and phyllo.*
6. Bake for 15 to 20 minutes, until golden brown and crisp. Serve hot, warm, or at room temperature.

Makes 6 servings.

*Tip: The unbaked borek can be prepared 2 weeks in advance and stored in the freezer until you are ready to use them. Defrost before baking.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.