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Cheese Boereks

6 ounces cream cheese
6 ounces feta cheese
1 cup cottage cheese
2 tablespoons grated Parmesan cheese
2 large eggs
pinch salt
2 tablespoons milk
1 cup parsley chopped
2 tablespoons dill chopped
1/2 pound phyllo dough
1/4 pound butter, melted

Preheat oven to 350 deg F. Mix first 7 ingredients into a smooth
paste. Fold in herbs. Melt butter. Cut phyllo dough sheets into
thirds lengthwise. (Only bring out what you are using, cover the
rest with a towel to prevent drying.) Brush a segment with melted
butter, place a teaspoon of filling centered on the lower edge.
Roll once or twice, then fold in thirds around the filling. Continue
rolling up until it looks like a mini-egg roll (brush with butter
to seal, if needed). Place on a well-buttered baking sheet.
Prepare boereks until you run out of dough or of filling. (I ended
up with about 1/2 c extra filling. I suppose you can make them
into pierogies, too!) Brush surface of boereks with more melted
butter. Bake for 20-30 minutes, or until golden brown.


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