Cheese Boreg (also spelled Börek) is a classic Middle Eastern and Mediterranean pastry loved for its flaky layers and rich, cheesy filling. This version combines brick cheese, cottage cheese, and eggs for a creamy, savory center wrapped in buttery phyllo dough. Perfect as an appetizer, side dish, or party snack, Cheese Boreg is easy to prepare in batches and guaranteed to impress your guests.
Ready in 1 Hour
Serves 4-6 people
Tips
For the crispiest result, keep phyllo dough covered with a damp towel while working to prevent it from drying out.
Boreg tastes best fresh out of the oven, but you can reheat leftovers in the oven to restore crispiness.
Add herbs like parsley or mint to the cheese mixture for a gourmet twist.
Serve warm with yogurt or a fresh salad for a complete meal.
Ingredients
- 1.5 lb brick cheese, shredded (I like cheesy)
- 2 tbsp cottage cheese
- 2 eggs
- 1/2 tsp baking powder
- 1 package phyllo dough (thawed)
- Butter (melted, for brushing between layers)
- 1 egg (for egg wash)
Preparation
- Preheat oven to 350°F (175°C) and set the rack to the middle position.
- In a bowl, mix shredded brick cheese, cottage cheese, eggs, and baking powder until well combined.
- Prepare the phyllo dough: lay down one sheet in a buttered baking dish and brush lightly with melted butter. Repeat, buttering every other layer, until you have half the sheets layered.
- Spread half of the cheese mixture evenly over the phyllo. Add one thin layer of sliced cheese (optional) for extra flavor.
- Continue layering the remaining phyllo sheets, brushing with butter as before.
- Once all layers are stacked, cut into squares with a sharp knife.
- Brush the top with egg wash for a golden finish.
- Bake for 30 minutes, or until the top is crisp and golden brown.
- Allow to cool slightly before serving.
