Cheese Boerek

• 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)

1. Filling:
2. Mash the Feta cheese with the eggs, then mix in all the other ingredients.
3. To make Boerek:
4. Cut the Filo dough stack into thirds, lengthwise. Keep the stacks covered with a damp
5. linen towel while working with the individual strips or it will dry out and become
6. unworkable.
7. For a single strip, lay it on a smooth surface and brush it with butter (use a soft brush
8. as the dough is very delicate.) Put 1 tsp. of filling at the lower left corner. Fold the
9. lower right corner up and over the filling, to meet the left side of the long strip and
10. make a triangle. Proceed to fold it like one would fold a flag, first fold it up
11. straight, then diagonally, making a secure triangular packet. Brush each completely with
12. butter and place on a baking sheet with the last fold on the bottom.
13. Bake at 300u0b0 until golden. Approximately 7 doz. appetizers.

muenster cheese, cheese, eggs, clove garlic, shallot, t, salt, dough, butter

Taken from www.epicurious.com/recipes/member/views/cheese-boerek-1216083 (may not work)