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.
Where I live (Slovenia, and all over in the Balkans) this is called burek. It's usually rolled or can be baked in a round pan like a pie. This recipe is a different take on the burek I know (which can be with cheese, meat, potato, spinach). This is a great meal, especially if you have plain drinking yogurt with it. Yum! - 13 Dec 2009 (Review from Allrecipes US | Canada)
I found these to be an excellent blend of cheeses, and the timings were spot on. I used them as appetisers with a variety of dips, although I can imagine it would be great as part of a light lunch as well! - 28 Apr 2008 (Review from Allrecipes US | Canada)
Amazing, although I'd prefer it with the Feta/Spinach blend. Many Armenians also eat it with plain Spinach, Ground Beef, and in my family:Cream Cheese. It's excellent, although when using the Cream Cheese, you have to add some flour to it to make it more firm, or else the cream cheese becomes too liquidy while baking. - 14 Apr 2009 (Review from Allrecipes US | Canada)