The holidays have left me baking up a storm in my kitchen. Before Thanksgiving, I went to a multi-cultural potluck/dance party. There was such a great range of cultural dishes, Japanese, Philippine, Swedish, American, and my contribution, Armenian Cheese Boereg. I made this dish a while ago, and I was really starting to miss it. It all starts with a mixture of Mozzarella, Feta, eggs, and parsley.
Once that gets mixed, it turns into this lovely, mushy, squishy cheese filling.
When taking the fillo out of the package, make sure to cut it in half lengthwise. Use half for the bottom and set aside half for the top portion.
Scrunch the fillo and layer with butter.
When half of the fillo is done, begin layering the cheese mixture.
Spread an even layer of the cheese mixture, then finish off the rest of the fillo dough.
When you get to the last 2 layers of fillo, layer those flat, not scrunched. Refrigerate prepared boereg for a few hours (or up to a day) to chill. After chilling, pre-cut the boereg into squares. Mix an egg and some milk, pour over cut squares. Bake for about an hour at 350 degrees, or until golden brown.
I think I used about 2 sticks of butter in this particular boereg.
And it was pretty good!