If your feta is very sharp, soak it in cold water in the refrigerator for a day before using.
- 1⁄2 lb. (2 sticks) butter
- 1⁄2 lb. feta
- 1⁄2 lb. mild brick cheese, monterey jack, or munster
- 1 egg, lightly beaten
- 1⁄2 cup milk
- 1 (1-lb.) package fresh or thawed frozen phyllo dough
Variation—For spinach boereg, melt 2 tbsp. butter in a large skillet over medium high heat and saute 1 large chopped peeled onion until golden, 5-8 minutes. Squeeze out excess water from one 10-oz. packaged thawed frozen spinich, add to skillet, season to taste and freshly ground black pepper, and cook until moisture evaporates, 5-8 minutes. Set asid to cool; stir in 1/2 cup chopped fresh dill. Add spinich mixture to fillling in 1, omitting egg and milk, and proceed with recipe.
Continue to Next Story