Ingredients

8 ounces feta cheese , grated
8 ounces mozzarella cheese , grated
2 eggs , beaten
3 tablespoons parsley , chopped
3 tablespoons chives , chopped
3 tablespoons mint , chopped
1 pinch nutmeg
8 ounces phyllo pastry
3 -4 tablespoons melted butter
salt & fresh ground pepper
Boreks are a popular appetizer in Turkish cuisine and are often served at family gatherings and special occasions. These triangle-shaped pastries are made with flaky phyllo pastry and a savory cheese filling. The combination of feta and mozzarella cheese gives these boreks a rich, tangy flavor that is sure to please any cheese lover. These boreks can be enjoyed as a snack, side dish, or even as a light meal.

Instructions

1.Preheat the oven to 375°F (190°C).
2.In a bowl, combine the feta cheese, mozzarella cheese, beaten eggs, chopped parsley, chives, mint, nutmeg, salt, and fresh ground pepper.
3.Lay out a sheet of phyllo pastry on a clean, dry surface and brush with melted butter.
4.Layer another sheet of phyllo pastry over the first sheet and brush with melted butter.
5.Fold the layered phyllo pastry in half lengthwise and place a spoonful of the cheese mixture on one end of the pastry.
6.Fold the pastry over the cheese mixture, tucking in the edges to form a triangle shape.
7.Repeat with the remaining cheese mixture and phyllo pastry sheets.
8.Brush the triangle boreks with melted butter and place them on a baking sheet.
9.Bake in the preheated oven for 15-20 minutes or until the boreks are golden brown and crispy.

PROS

These boreks are easy to prepare and make a great appetizer for any occasion.

The combination of feta and mozzarella cheese gives these boreks a delicious, rich flavor.

CONS

Boreks are high in calories and fat due to the pastry dough and cheese filling.

They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Despite being high in calories and fat, boreks can provide some nutritional benefits.
The cheese filling is a good source of protein and calcium, which can support bone health.

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