Cheese Borek
HB-0451 · Hand-built original · Algerian
AlgerianSide
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1 egg, beaten
- 1 bunch fresh parsley, finely chopped
- 2 garlic cloves, minced
- 3/4 tsp crushed red pepper flakes
- 6 oz Gouda cheese, grated
- 6 oz Emmentaler cheese, grated
- 12 sheets phyllo dough, thawed if frozen
- 12 oz unsalted butter, melted
- 1/2 tsp fine salt
Method
- Heat the oven to 375°F. Brush a 9 x 13 in baking dish with melted butter.
- Mix the Gouda, Emmentaler, parsley, garlic, red pepper flakes, salt and beaten egg in a bowl until evenly combined.
- Keep the phyllo covered with a damp cloth while you work so it does not dry out.
- Lay one sheet of phyllo in the dish, letting any excess come up the sides, and brush it all over with melted butter. Repeat with five more sheets, buttering each one.
- Spread the cheese filling evenly over the phyllo.
- Cover with the remaining six sheets of phyllo, brushing each sheet with butter, including the top. Tuck in any overhanging edges.
- Using a sharp knife, cut the borek into 12 squares, cutting right through to the base.
- Bake for 25 to 30 minutes, until deep golden and crisp.
- Rest for 10 minutes, then re-cut along the lines and serve warm.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).