Cheese Borek
Crisp, golden filo parcels oozing with gooey melted Emmental, Gouda, and fragrant fresh herbs.
Ingredients
1 egg, lightly beaten6 pack
1 bunch fresh parsley, finely chopped30g
2 garlic cloves, minced3 pack
3/4 tsp dried chilli flakes40g
170g Gouda cheese, grated250g
170g Emmental cheese, grated220g
12 sheets filo pastry270g
340g unsalted butter, melted250g
Method
- In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
- 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
Cost to cook
6
serves 6 ·
Mostly estimated prices. Full-pack shop cost · about £7.34 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£12.22 est. · serves 6