Borek
(Flaky Cheese-Filled Pastry with Herbs)
Makes 6 servings (4 or 5 pastries per serving)
Ingredients:
12 ounces
Wisconsin Feta cheese, crumbled
4 tablespoons grated Wisconsin Kefalotyri or 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, kefalotyri, 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
Source: Chef Tom Catherall
