Baked cheese boreg

Layered phyllo encloses feta, egg and parsley. Thaw the pastry in advance and keep unused sheets covered so they do not dry out.

This recipe has not been kitchen-tested.

Prep: 25 min · Cook: 45 min · Serves: 4

Ingredients

• 250 g — thawed phyllo pastry
• 300 g — pasteurized feta, crumbled
• 2 pcs — eggs
• 25 g — parsley, washed
• 70 g — butter

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Mix crumbled feta, eggs and parsley. Brush phyllo lightly with melted butter, layering half in a dish. Add filling and cover with the remaining buttered sheets; tuck in the edges.
3. Score portions without cutting through the base. Bake at 180°C for 35–45 minutes until golden and the egg filling reaches 71°C. Rest 10 minutes before cutting.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Egg
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.