Sides · Algerian

Cheese Borek (Crispy Phyllo Triangles)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 23, 2026

These golden phyllo triangles are packed with melty Gouda and Emmentaler plus fresh parsley and garlic. They bake up shatteringly crisp on the outside and gooey inside, perfect as a party bite or a savory side. Once you get the triangle fold down, you will fly through the whole batch.

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Cheese Borek (Crispy Phyllo Triangles)

Why you'll love this

  • Crispy phyllo outside, melty two-cheese filling inside.
  • Great make-ahead party bite that reheats well.
  • Simple pantry ingredients, no special skills beyond folding.
  • Vegetarian and always a crowd favorite.

EveryDayMeal recipe

Cheese Borek (Crispy Phyllo 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 cheese, shredded
  • 12 phyllo dough sheets
  • 1 1/2 cups (3 sticks) unsalted butter, melted

Equipment

  • Medium mixing bowl
  • Whisk
  • Pastry brush
  • Sharp knife or pizza cutter
  • Large baking sheet

Instructions

  1. In a medium bowl, whisk together the beaten egg, chopped parsley, minced garlic, and crushed red pepper until well combined and fragrant.
  2. Stir in the shredded Gouda and Emmentaler until the cheese is evenly coated in the egg mixture, which helps it hold together during folding.
  3. Preheat your oven to 350 degrees F and lightly brush a large baking sheet with melted butter so the triangles crisp without sticking.
  4. Lay one phyllo sheet on a flat surface (keep the rest covered with a damp towel so they do not dry out) and brush all over with about 1 tablespoon melted butter.
  5. Cut the buttered sheet lengthwise into 4 long strips using a sharp knife or pizza cutter.
  6. Place a rounded teaspoon of the cheese filling at one end of each strip, keeping it away from the edges so it does not leak out.
  7. Fold the corner over the filling to start a triangle, then keep folding flag-style down the length of the strip until you have a neat, sealed triangle.
  8. Repeat with the remaining phyllo and filling, buttering and folding each sheet as you go, until all the triangles are formed.
  9. Arrange the triangles in a single layer on the prepared sheet and bake for about 30 minutes, until deeply golden and crisp. Serve warm.

Tips from the kitchen

  • Keep unused phyllo covered with a slightly damp towel so it stays pliable and does not crack while you work.
  • Do not overfill the strips (a rounded teaspoon is plenty) or the cheese will ooze out and burn on the pan.
  • Brush every layer generously with butter, since that is what gives boreks their crackly, golden finish.

Estimated nutrition per serving: 410 cal · 12g protein · 22g carbs · 31g fat

Make it your own

  • Swap in feta and mozzarella for a tangier, stretchier filling.
  • Add a handful of chopped spinach or dill to the cheese mixture.
  • Use pepper jack instead of Emmentaler for a spicier kick.

Storing & make-ahead

Store baked boreks in an airtight container in the fridge up to 3 days. Reheat in a 350 degree F oven for 8 to 10 minutes to bring back the crunch (skip the microwave, which makes them soggy). Unbaked triangles freeze well for up to 2 months; bake straight from frozen, adding a few extra minutes.

Good to know

Can I assemble these ahead of time?
Yes. Fold the triangles, arrange on a tray, and refrigerate covered for up to a day or freeze them. Bake fresh when you are ready to serve.
My phyllo keeps tearing. What am I doing wrong?
Phyllo dries out fast. Keep the stack covered with a damp towel and work quickly. A few tears are fine since the butter and folds hide them.
Can I use oil instead of butter?
You can brush with melted butter or olive oil, but butter gives the richest flavor and the classic golden color.
What cheeses work best?
Any good melting cheese works. Gouda and Emmentaler give a mellow, nutty flavor, but feta, mozzarella, or a mix all taste great.

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