Snacks · Algerian
Cheesy Phyllo Borek Triangles
These crisp little triangles are packed with melty Gouda and Emmentaler, then wrapped in shatteringly flaky phyllo. They bake up golden and are perfect for a party tray, a snack, or a savory side. Serve them warm and watch them disappear.
Why you'll love this
- Crispy, flaky, and full of gooey cheese in every bite.
- Great make-ahead party food that freezes beautifully.
- Just a handful of ingredients and simple folding.
- Perfect warm or at room temperature.
EveryDayMeal recipe
Cheesy Phyllo Borek Triangles
Prep
30m
Cook
30m
Total
60m
Serves
8
Level
Medium
Ingredients
- 1 egg, beaten
- 1 bunch fresh parsley, chopped
- 2 cloves garlic, minced
- 3/4 teaspoon crushed red pepper
- 6 oz Gouda cheese, shredded
- 6 oz Emmentaler (Swiss) cheese, shredded
- 12 phyllo dough sheets, thawed
- 1 1/2 cups (3 sticks) unsalted butter, melted
Equipment
- Medium mixing bowl
- Whisk
- Box grater
- Pastry brush
- Large baking sheet
- Sharp knife
Instructions
- In a medium bowl, whisk together the beaten egg, chopped parsley, minced garlic, and crushed red pepper until evenly combined, so every bite gets that garlicky kick.
- Stir in the shredded Gouda and Emmentaler until the cheese is coated in the egg mixture and holds together in a soft, scoopable filling.
- Lay one sheet of phyllo on a clean flat surface and brush it all over with about 1 tablespoon melted butter, which is what makes the layers turn crisp and golden.
- Cut the buttered sheet lengthwise into 4 long strips.
- Place a rounded teaspoon of the cheese filling at one end of each strip, leaving room to fold.
- Fold a corner of the strip over the filling to start a triangle, then keep folding in triangular flag folds down the length of the strip until you have a neat sealed triangle. Repeat with the remaining phyllo and filling.
- Preheat the oven to 350 degrees F and lightly butter a large baking sheet so the bottoms crisp without sticking.
- Arrange the triangles in a single layer on the prepared sheet, leaving a little space between each one for even browning.
- Bake for about 30 minutes, until the phyllo is deeply golden and crisp. Serve warm.
Tips from the kitchen
- Keep unused phyllo covered with a damp towel while you work, since it dries out and cracks fast once exposed to air.
- Shred your own cheese from a block for the best melt and flavor, and pat any wet parsley dry so the filling stays firm.
- Don't overfill the strips, a rounded teaspoon is plenty, or the triangles will burst open in the oven.
Estimated nutrition per serving: 390 cal · 12g protein · 18g carbs · 30g fat
Make it your own
- Swap in feta and mozzarella for a tangier, saltier filling.
- Add a handful of chopped spinach or dill for a fresh, herby twist.
- Use a pinch of smoked paprika instead of red pepper for milder warmth.
Storing & make-ahead
Store baked triangles in an airtight container in the fridge for up to 3 days, and reheat in a 350 degree F oven for about 8 minutes to bring back the crunch. To freeze, arrange unbaked triangles on a tray until solid, then transfer to a bag and bake from frozen, adding a few extra minutes.
Good to know
- Can I make these ahead of time?
- Yes. Assemble the triangles, freeze them raw, and bake straight from the freezer whenever you need them, adding a few extra minutes to the bake time.
- My phyllo keeps tearing. What am I doing wrong?
- Phyllo dries out in minutes. Keep the stack covered with a damp towel and work with one sheet at a time. A few tears are fine since they get buttered and folded up anyway.
- Can I use salted butter?
- You can, but the cheeses are already salty, so unsalted butter keeps things balanced. If you only have salted, skip adding any extra salt.
- What cheeses can I substitute?
- Any good melting cheese works. Try mozzarella, Monterey Jack, or a mix with a little feta for extra tang.
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