Borek

[kirra]

Borek

Ingredients:

12 ounces Feta cheese, crumbled
4 tablespoons grated Wisconsin Parmesan cheese
1 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
8 ounces phyllo dough (about 20 sheets, 14x9 inches)
1/2 cup butter, melted

Preparation:

Mash together the Feta, Parmesan, egg, nutmeg, chives, dill, mint, parsley, pine nuts, salt and pepper. Set aside.

With scissors, cut stack of phyllo sheets into 3 x 14-inch strips. Place strips on top of one another and cover with a slightly dampened towel. Heat oven to 375 degrees F.

Place one strip of phyllo on work surface. Brush lightly with butter. Place another strip on top and brush lightly with butter. (Keep remaining strips covered.) Place a heaping teaspoon of filling at one end about 1 inch from edge. Fold 1 corner over the filling to meet the other side, 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, making sure there are no holes.

Brush the top of the parcel with butter; place on a buttered baking sheet. Repeat with the remaining filling and phyllo.*

Bake 15 to 20 minutes, until golden brown and crisp. Serve hot, warm or at room temperature. Serves 6.

Note: These can be prepared 2 weeks in advance and stored in the freezer until you are ready to use. Defrost before baking.