Cheese Boreg (Cheese Filled Phyllo Pastry)

Submitted by: Ulyane Garabedian

Serves: 10-12

Ingredients:
1 16-oz box phyllo dough
1 cup butter, melted (not margarine)
16 oz Monterey Jack cheese, grated
8 oz feta cheese, crumbled
8 oz ricotta or cottage cheese
2 eggs
1/2 cup parsley, finely chopped

EGG WASH:
1 egg yolk mixed with 2 tablespoons milk

Directions:
In a bowl mix all cheeses, eggs and parsley. Set aside.

Divide phyllo dough sheets in 2 stacks. Cover with damp paper towels. Brush some butter on a 15x13 inch cookie sheet. On it place 2 phyllo sheets. Brush lightly with butter. Repeat until half of the phyllo is used. Do not butter last phyllo sheet. On this spread cheese filling evenly.
Top with remaining half of phyllo sheets proceeding as with the first half. Do not butter top sheet. Brush top sheet with egg wash. With a sharp knife score top dough sheet carefully into 2-inch squares. Bake at 350 degree F for 45 minutes or until golden and puffy. Let stand 5 - 10 minutes before cutting and serving. Serve warm.