This week's recipe are compliments of our guest cook Nicky and his mom, Sona. Cheese boereg is light and fluffy. It's perfect for a side dish or even an vegetarian meal. Back in the day, the grandmothers used to spend hour and hours, first making the thin layers of dough, then buttering and layering them in the pan. What we have here is a quick, easy version.
(Makes 10-12 servings)
- 1 package of phyllo dough
- 1 pound of Muenster or Brick cheese, shredded
- 1 pound of Feta cheese, crumbled
- 1/2 cup of fresh dill, chopped
- 2 eggs, beaten
- 1 to 1 1/2 a sticks of unsalted butter, melted
- 1 1/2 cup of milk
- Measuring cups and spoons
- A 13 by 9-inch baking pan
- A large bowl
- A small bowl
- A large spoon
- A whisk or fork
- A sharp knife
- Adult help
- Spray a 13 x 9-inch baking pan
- Mix the two cheeses and add the dill.
- Beat the eggs.
- Add the beaten eggs to the cheese and mix.
- Open the package of phyllo dough and gently out the bundle of sheets onto a cutting board.
- Make sure the widest side is toward you, then fold the dough in half. It should look like a book. Have Dad or your adult helper cut along the fold.
- Now you can lift half the sheets and lay them neatly in the bottom of the pan.
- Spread the cheese mixture over the phyllo dough. Make sure to spread it all the way to the edges.
- Now lay the second half of the phyllo on top of the cheese mixture.
- Ask Dad or whoever is helping you to slice the boereg into squares. He should try to slice all the way to the bottom - through the cheese and the both phyllo layers.
- Melt the butter.
- Add the milk to the melted butter and warm it up in the microwave.
- Next, pour the milk and butter over all the phyllo. You want to moisten the top layer of phyllo and let the milk seep all the way down through the cuts.
- Let the pan sit for 1 to 3 hours in the refrigerator.This is important so that the phyllo soaks up the milk and butter.
- When the phyllo is done sitting, heat oven to 350 degrees.
- Put the pan into the oven and bake for 45 minutes to 1 hour or until top is crispy and golden brown.