About this recipe:The usual filling is feta cheese; this version calls for Gouda and Emmenthal. If you have never worked with filo pastry before, know that it is very fragile and must be kept covered or it will dry out very quickly. This is labour-intensive, but worth it. I like to divide the filling ahead of time into 48 equal little portions to ensure that all the borek are uniform in size. This may be made a day before they are baked, and stored covered in the refrigerator.
1 egg, lightly beaten
1 bunch fresh parsley, minced
2 cloves garlic, minced
3/4 teaspoon dried red chilli flakes
170g Gouda cheese, grated
170g Emmental cheese, finely grated
12 sheets filo pastry
350g unsalted butter, melted
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Method Prep:1hr › Cook:30min › Ready in:1hr30min
In a medium bowl, whisk together egg, parsley, garlic and red chilli flakes. Mix in Gouda and Emmental.
One sheet at a time, place filo pastry on a flat surface and brush with about 1 tablespoon butter. Cut lengthways into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining filo.
Preheat oven to 180 C / Gas mark 4. Lightly butter a large baking tray, or line with parchment.
Arrange stuffed filo triangles in a single layer on the prepared baking tray. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.