CHEESE BOEREG

You can make individual triangular Boereg or bake in 9x13-inch pan, then cut into serving-size pieces.

1 egg, slightly beaten
1 egg white, lightly beaten
1 cup ricotta cheese
1/4 cup minced fresh parsley
4 cups (16 ounces) shredded mozzarella OR Muenster cheese
1 (8 ounce) package frozen phyllo dough, thawed
1/2 cup butter, melted (do NOT substitute)

Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.

In a bowl, combine the egg, egg white, ricotta and parsley. Stir in mozzarella; set aside.

Unroll phyllo dough; cut the stack of sheets in half, lengthwise.

Place one sheet of phyllo dough in prepared pan; brush with butter. Repeat NINE times (keep remaining dough covered with plastic wrap to avoid drying out).

Spread cheese mixture evenly over top. Layer with remaining dough, brushing butter on every other sheet.

Bake at 350 degrees for 25-30 minutes or until golden brown.

Cut into squares or triangles.

Yield: 16-20 appetizer servings