Cheese Boreg

Buttery, Cheese Turnover



1 lb Muenster Cheese-sliced.

2 Eggs beaten

1/4 C. Chopped Parsley


1 lb Filo Dough

1 – 2 Sticks of melted butter (I use salted)


  • Chop the muenster cheese into small pieces. Place in a bowl with the eggs and parsley. Mix until blended. (*hint: I like to freeze the cheese before chopping it to make it easier to cut into small pieces)
  • Prepare your filo dough. Leave it on the counter in the box to lose some of it’s chill for 30 minutes.
  • Melt your butter
  • Lay the filo dough out with the long end towards you..
  • Cut the dough into 3-1/2″ X 12″ strips. (While working with the dough, place a damp cloth over the unused portion so that it doesn’t dry out.)
  • Brush one strip of dough with melted butter and cover with another strip of dough and butter.
  • Place about a tablespoon of filling at one end of the strip and fold into a triangle, similar to folding a flag. See diagram below.
  • Cover a baking sheet with parchment paper.
  • Place the triangles onto the prepped baking sheet and BRUSH with butter.
  • Repeat this procedure with the rest of the strips.
  • **You can freeze the boreg at this point if you choose to bake them at another time.
  • Bake at 375 degrees for 15-20 minutes or until a light brown.
  • Serve ho.
  • Yield: approximately 3-1/2 dozen
Folding of Dough to make Boreg Shape