Cheese Boereg
Armenian appy.
1 egg, lightly beaten
1 egg white, lightly beaten
1 cup ricotta cheese
1/4 cup minced fresh parsley
4 cups (16 oz) shredded part skim mozzarella or Muenster cheese
10 sheets phyllo dough
1/2 cup butter melted
Direction:
1. In a bowl, combine the egg, egg white, ricotta and parsley. stir in mozzerella, set a side.
2. unroll phyllo dough, cut stack of sheets in half widthwise place one sheet of phyllo dough in greased 13 in/ 9in. 2 in baking pan, brush with butter. Repeat nine times, Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.
3. Spread cheese mixture evenly over top. Layer with remaining dough brushing butter on every other sheet.
4. Bake at 350 for 25 - 30 minutes or until golden borwn
cut into triangles or squares
yields 16-20 appys.
going to try this one soon!.
Marye
Armenian appy.
1 egg, lightly beaten
1 egg white, lightly beaten
1 cup ricotta cheese
1/4 cup minced fresh parsley
4 cups (16 oz) shredded part skim mozzarella or Muenster cheese
10 sheets phyllo dough
1/2 cup butter melted
Direction:
1. In a bowl, combine the egg, egg white, ricotta and parsley. stir in mozzerella, set a side.
2. unroll phyllo dough, cut stack of sheets in half widthwise place one sheet of phyllo dough in greased 13 in/ 9in. 2 in baking pan, brush with butter. Repeat nine times, Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.
3. Spread cheese mixture evenly over top. Layer with remaining dough brushing butter on every other sheet.
4. Bake at 350 for 25 - 30 minutes or until golden borwn
cut into triangles or squares
yields 16-20 appys.
going to try this one soon!.
Marye
Everything will be all right in the end. So if it is not right, then it's not yet the end.