Algerian cheese börek — crisp little filo triangles stuffed with gouda, emmental, parsley and garlic, baked golden. An irresistible savoury bite served warm.
Cheese borek are crisp little filo triangles oozing with melted gouda and emmental, brightened with parsley and garlic. Golden, flaky and moreish, these baked parcels are a wonderful party bite or meze, equally at home warm or at room temperature.
Prep 30 min
Cook 30 min
Total 60 min
Medium
- 1 beaten Egg
- 1 bunch Parsley
- 2 cloves minced Garlic
- 3/4 teaspoon Red Pepper
- 6 oz Gouda Cheese
- 6 oz Emmentaler Cheese
- 12 Phyllo Dough
- 1 1/2 cups Unsalted Butter
Video
Preparation
- In a medium bowl, whisk together the egg, parsley, garlic and crushed red pepper, then mix in the gouda and emmental.
- Working one sheet at a time, lay the phyllo on a flat surface and brush with about 1 tablespoon of butter, then cut lengthwise into 4 strips. Place a rounded teaspoon of the cheese mixture at one end of each strip, fold the corner over to form a triangle, and continue folding down the strip into a small stuffed triangle. Repeat with the remaining phyllo.
- Preheat the oven to 350°F (175°C) and lightly butter a large baking sheet.
- Arrange the triangles in a single layer on the sheet and bake for 30 minutes, or until lightly browned. Serve warm.
Tips from the ZestyPlate Kitchen
- Brush every filo strip well with butter — that's what makes the triangles shatteringly crisp.
- Keep the filo covered with a damp cloth as you work so it doesn't dry and crack.
- Don't overfill, or the cheese will leak as it bakes.
- Seal each fold firmly so the parcels stay neatly closed.
Frequently Asked Questions
Yes — feta, mozzarella or a feta-and-ricotta mix are all classic; just keep the filling not too wet.
Yes — freeze the shaped triangles raw, then bake from frozen, adding a few extra minutes.
Yes — they're delicious deep-fried until golden, though baking is lighter and tidier.
