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Cheese Boreg Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16
Calories: 153kcal


  • 1 package phyllo dough thawed
  • 1/2 cup butter melted + more for the pan
  • 16 ounces Bulgarian feta cheese grated
  • 1 cup cottage cheese
  • 2 whole eggs lightly beaten
  • 2 TBS flat-leaf parsley minced


  • Assemble ingredients together.
  • In a large mixing bowl, combine the grated cheese, cottage cheese, eggs, and parsley. Set the bowl aside. Preheat the oven to 350°F.
  • On a clean countertop, place the phyllo sheets and cover them with a slightly damp kitchen towel.
  • Lightly grease a rimmed baking sheet or the base of a broiling pan with butter. Place a sheet of phyllo in the pan. Cover the rest of the phyllo that is on the counter with the damp towel. Brush the sheet of pastry in the pan with some of the melted butter. Place another sheet of phyllo on top of the first sheet, brush with butter, and repeat the process until you have used half of the phyllo sheets, approximately 8 to 10 sheets.
  • Spoon the cheese mixture onto the pastry and spread it out evenly.
  • Layer the rest of the phyllo sheets, brushed with butter, on top of the cheese mixture, just like you did with the first sheets.
  • Using kitchen shears or scissors, trim any excess phyllo edges that are hanging over the rim of the pan. Brush the top of the phyllo with any remaining butter. Using a sharp knife, slice the boreg into 16 to 20 squares.
  • Place the pan in the oven and bake for approximately 30 minutes or until the phyllo is golden brown and crispy.
  • Allow the boreg to cool for a few minutes so the cheese sets up. Slice at the score lines you made previously and serve while still warm.



Calories: 153kcal | Carbohydrates: 11g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 466mg | Potassium: 65mg | Fiber: 1g | Sugar: 2g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 1mg