Ingredients
1/4 lb Muenster cheese, shredded fine
1/4 lb good Feta cheese (soaked and rinsed to remove some of the salt)
2 eggs
1 clove garlic, minced fine
1 shallot, grated (very fine)
1/2 bunch (2 T) fresh parsly, minced
Salt and pepper to taste (remember the Feta!)
1 lb Filo dough, thawed
1 lb of melted butter (lightly salted)
Preparation
Filling: Mash the Feta cheese with the eggs, then mix in all the other ingredients. To make Boerek:
Cut the Filo dough stack into thirds, lengthwise. Keep the stacks covered with a damp
linen towel while working with the individual strips or it will dry out and become
unworkable.
For a single strip, lay it on a smooth surface and brush it with butter (use a soft brush
as the dough is very delicate.) Put 1 tsp. of filling at the lower left corner. Fold the
lower right corner up and over the filling, to meet the left side of the long strip and
make a triangle. Proceed to fold it like one would fold a flag, first fold it up
straight, then diagonally, making a secure triangular packet. Brush each completely with
butter and place on a baking sheet with the last fold on the bottom.
Bake at 300° until golden. Approximately 7 doz. appetizers.
