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!
5 comments:
We like how you scrunch up the phyllo. We will try that next time we make boereg.
-Thanks!
Exactly what I was looking for! An armenian friend of mine made this, and I keep forgetting to ask him for the receipe, now I've got it! Time to make it and bring it in to work tomorrow, let's see if my Armenian cooking is any good.
Thanks!
Could you tell me why you scrunch up the phyllo?
Bea, I scrunch up the phyllo because it adds layers, while maintaining a light and fluffy texture. So, with each scrunch, I create layers of phyllo, butter, and air. It's all in taste and preference. It'd be fun to experiment with...
Bravo, is simply excellent phrase :)
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