We had a little potluck at work today and I decided to let my Armenian roots take over. I called my mom and got her recipe for Cheese Boereg. For some reason, I haven't made any Armenian dishes before, probably because my grandmother and mom keep me fully supplied. It was time to give it a go.
It's a simple recipe with 2 simple parts, phyllo dough and cheese.
The cheese mix is 3/4 lb. Mozzarella, 3/4 lb. Feta, 1/4 cup (or less, to taste) parsley, and 2 eggs.
After rolling out the phyllo, cut it in half lengthwise. Use half of the phyllo now and keep the other half for later. In a pan (glass Pyrex is ideal), put down 2 layers of phyllo, brushing melted butter in between. After those two layers, begin scrunching the phyllo and brushing it with melted butter in between each layer.
When the entire half of the phyllo runs out, spread all of the cheese mixture on top, then the other half of the phyllo.
Keep the phyllo layers scrunchy, until you get to the last 2 layers, allow those to be straight and neat. Refrigerate for a few hours, or overnight, this way the melted butter hardens and is easy to cut. It's better to pre-cut the boereg, because once the phyllo bakes, it can get flaky and hard to cut.
Preheat oven to 350 and prepare a mix of eggs and milk. Beat 2 eggs (3 if small eggs), add a cup of milk, then beat mixture more. pour mix onto the boereg.
Bake for about 40-55 minutes, until golden brown. A glass pyrex is good in the case, because you can see if all the layers are properly cooked.
Tasted just like my mom's!