Cheese Boereg Feta Phyllo Triangles Food

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MICHAEL ARAM'S CHEESE BOEREGS



Michael Aram's Cheese Boeregs image

A unique boereg recipe due to its flaky, buttery exterior and fluffy, cheesy interior.

Provided by Robyn Kalajian

Categories     Appetizer

Time 1h20m

Number Of Ingredients 8

1 package Phyllo dough
1 lb. Muenster cheese (grated)
1/2 lb. Farmer's cheese or Ricotta cheese
2 Tbsp. flat-leaf Italian parsley (chopped)
1 tsp. Kosher salt
3 large eggs (beaten)
dash baking powder (A dash is less than 1/8 tsp.)
2 sticks unsalted butter (melted - for brushing on dough)

Steps:

  • In a large mixing bowl, mix together the cheeses, parsley, salt, eggs, and baking powder until well-combined.
  • Take the dough out of the refrigerator about 15 minutes before using. Unwrap the dough. Note: once fillo dough is exposed to air, it dries out very quickly, becomes brittle and is impossible to use. Be sure to have plastic wrap and a lightly dampened kitchen towel ready to cover the dough to keep it pliable while you fold the boeregs.
  • Fold each sheet in half (or in thirds, depending on size of the sheet) lengthwise. Brush dough surface generously with melted butter.
  • For each boereg, place a spoonful of filling at the end of the folded dough that's closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
  • Continue to do this until you run out of filling - or - dough.
  • Keep the folded boeregs covered with plastic wrap. NOTE: At this point, you can prepare the boeregs for freezing by placing them in a plastic container large enough to hold the amount you are preparing, making sure you use plastic wrap or waxed paper between each stacked layer to prevent the boeregs from sticking together. Cover tightly with the lid, label, date, & freeze.
  • Preheat oven to 375 degrees F.
  • Place boeregs on an ungreased or parchment-lined baking sheet. Brush the tops with melted butter. Bake for 15-20 minutes, or until golden brown.

BORAGS



Borags image

Once you learn the technique, you can fold-in almost anything you want. We've included a spinach-and-cheese filling recipe below. Or you can skip the cheese and try meat with onions, another popular choice.

Provided by Robyn

Time 1h20m

Number Of Ingredients 13

8 oz. Monterey Jack cheese, shredded (Muenster cheese can also be used)
1 15-oz. container ricotta cheese
4 oz. feta cheese, crumbled
1 egg (slightly beaten)
1 1lb. pkg fillo (phyllo) dough (thawed)
1/2 stick unsalted butter (melted)
1 10 oz. pkg. frozen chopped spinach (thawed and thoroughly drained)
2 eggs (beaten)
1/2 lb. cottage cheese (drained)
1/4 lb. feta cheese (crumbled)
1/2 cup flat-leaf Italian parsley (chopped)
1/2 cup scallions (chopped)
3 Tbsp. fresh dill (chopped)

Steps:

  • Take the dough out of the refrigerator about 15 minutes before using. Once fillo dough is exposed to air, it dries out very quickly, becomes brittle, and is impossible to use. Be sure to have plastic wrap and a damp towel ready to cover the dough to keep it pliable while you fold the borags.
  • If using large fillo sheets, cut the fillo dough in half, lengthwise. Use one half sheet for each borag. Cover the other sheets first with plastic wrap, then the damp towel, while folding each borag.
  • Fold each half sheet in half lengthwise. Brush surface with melted butter.
  • For each borag, place a spoonful of filling at the end of the folded dough that's closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
  • Continue to do this until you run out of filling - or dough.
  • Keep the folded borags covered with plastic wrap to prevent them from drying out.
  • Melt about ½ stick (or more) of unsalted butter.
  • Preheat the oven to 350°F.
  • Brush the top of each borag with melted butter.
  • Bake for 15-20 minutes, or until golden brown.
  • Return leftover fillo it to its original wrapper, seal it tightly, and store it in the refrigerator for up to 2 weeks.
  • Leftover cheese filling can be spread on bread then heated under the broiler. There's raw egg in the mixture, so cook before eating!
  • Use the same cheese filling as above.
  • Instead of using regular fillo dough sheets, use prepared mini-fillo cups (sold in packages of 15). They can be found in the freezer section of most grocery stores.
  • Fill each cup almost to the top with the filling. The amount of cheese filling given in this recipe will fill about 3 boxes of the mini-fillo cups - or - about 45.
  • Bake in a preheated 350°F oven for 10 - 12 minutes.

PHYLLO TRIANGLES WITH SPINACH , FETA AND RICOTTA



Phyllo Triangles With Spinach , Feta and Ricotta image

Make and share this Phyllo Triangles With Spinach , Feta and Ricotta recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Greek

Time 40m

Yield 20 triangles, 6-8 serving(s)

Number Of Ingredients 13

1/2 lb feta cheese, crumbled into fine pieces (about 4 cups)
6 ounces whole milk ricotta cheese (about 1 1/2 cups)
2 large eggs, lightly beaten
1/2 bunch scallion, sliced thin
1/8-1/4 cup minced fresh dill leaves
1 tablespoon lemon, juice of
1 medium garlic clove, minced or pressed through a garlic press
1/2 teaspoon freshly grated nutmeg
1/3 teaspoon salt
1 pinch ground black pepper
1 1/2 frozen spinach, 10 oz packages thawed and squeezed dry
3/4 cup olive oil or 3/4 cup clarified butter
1 lb phyllo dough, thawed (14 by 9-inch)

Steps:

  • FILLING: Mix the feta, ricotta, eggs, scallions, dill, lemon juice, garlic, nutmeg, salt, and pepper together in a large bowl. Stir in the spinach until uniform. (The filling can be refrigerated in an airtight container for up to 24 hours.).
  • PHYLLO LAYERS: Adjust an oven rack to the upper- and lower-middle positions and heat the oven to 375 degrees.Form the phyllo triangles, using a generous 1 tablespoon of filling per triangle. Spread the triangles out over 2 parchment paper-lined baking sheets. Bake the triangles until golden, about 20 minutes, switching and rotating the sheets halfway through the baking time.

Nutrition Facts : Calories 646, Fat 45, SaturatedFat 13.4, Cholesterol 118.7, Sodium 967.7, Carbohydrate 43.9, Fiber 1.9, Sugar 2.4, Protein 16.4

CHEESE FILLED TRIANGLES



Cheese Filled Triangles image

The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.

Provided by Kathleen

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 36

Number Of Ingredients 9

3 tablespoons olive oil
1 onion, finely chopped
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 teaspoon salt
1 (4 ounce) package feta cheese, crumbled
½ cup cottage cheese
1 egg, beaten
1 (16 ounce) package phyllo dough
1 cup unsalted butter, melted

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
  • Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g

CHEESE BORAGS (ARMENIA)



Cheese Borags (Armenia) image

This recipe is from week 13 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Armenia is my 13th stop. Cheese borags are a simple and delicious appetizer made from a mild white cheese (such as Monterey Jack or Muenster, or an Armenian cheese if you can find one) and phyllo dough. (This recipe comes from Robyn Kalajian from The Armenian Kitchen)

Provided by GiddyUpGo

Categories     Cheese

Time 50m

Yield 30 borags

Number Of Ingredients 6

8 ounces monterey jack cheese or 8 ounces muenster cheese, shredded
15 ounces ricotta cheese
4 ounces feta cheese, crumbled
1 egg, slightly beaten
1 lb phyllo dough, thawed
1/4 cup melted butter

Steps:

  • Mix the three cheeses with the egg. Set aside.
  • Cover the phyllo dough with a piece of plastic wrap, then put a damp towel over the plastic wrap. This helps prevent drying.
  • Take one sheet of Phyllo and fold it in half. Brush the folded sheet with melted butter.
  • Put a spoonful of the filling onto the lower right corner of the sheet.
  • Now fold the sheet over the filling, from corner to corner, as if you were folding a flag. You should have a triangle. Fold again, and one more time. Trim off any excess dough.
  • Repeat until you have used all the filling.
  • Brush the top of each borag with melted butter, then bake at 350 degrees for 15 to 20 minutes, or until the borags turn a golden brown color. Serve hot.

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