Cheese Boereg Feta Phyllo Triangles Recipes

BORAGS

Steps:

• Take the dough out of the refrigerator about 15 minutes before using. Once fillo dough is exposed to air, it dries out very quickly, becomes brittle, and is impossible to use. Be sure to have plastic wrap and a damp towel ready to cover the dough to keep it pliable while you fold the borags.
• If using large fillo sheets, cut the fillo dough in half, lengthwise. Use one half sheet for each borag. Cover the other sheets first with plastic wrap, then the damp towel, while folding each borag.
• Fold each half sheet in half lengthwise. Brush surface with melted butter.
• For each borag, place a spoonful of filling at the end of the folded dough that's closest to you. Begin folding, as though you were folding a flag - on the diagonal from corner to corner, creating a triangular shape. If there is extra dough at the top, just trim it off or tuck it under.
• Continue to do this until you run out of filling - or dough.
• Keep the folded borags covered with plastic wrap to prevent them from drying out.
• Melt about ½ stick (or more) of unsalted butter.
• Preheat the oven to 350°F.
• Brush the top of each borag with melted butter.
• Bake for 15-20 minutes, or until golden brown.
• Return leftover fillo it to its original wrapper, seal it tightly, and store it in the refrigerator for up to 2 weeks.
• Leftover cheese filling can be spread on bread then heated under the broiler. There's raw egg in the mixture, so cook before eating!
• Use the same cheese filling as above.
• Instead of using regular fillo dough sheets, use prepared mini-fillo cups (sold in packages of 15). They can be found in the freezer section of most grocery stores.
• Fill each cup almost to the top with the filling. The amount of cheese filling given in this recipe will fill about 3 boxes of the mini-fillo cups - or - about 45.
• Bake in a preheated 350°F oven for 10 - 12 minutes.

CHEESE FILLED TRIANGLES

Steps:

• Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
• Preheat oven to 400 degrees F (200 degrees C).
• Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
• Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.