Borrekas are a typical Middle Eastern pastry popular across Israel. You'll find them with various fillings (such as salty cheese, potatoes or spinach).

I hope you'll try my mother's recipe.  It's a winner!   

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Borrekas

 Besse Royce z”l

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 Dough

⅔ c. butter

1 pkg. frozen phyllo dough (defrost)

1 egg white

sesame seeds

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Filling—Mix well & refrigerate

1 lb. pressed cheese

4 eggs

little salt

Parmesan cheese

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Note:  Spray "Pam" on cookie sheet instead of buttering the pan.

1. Remove phyllo dough from freezer & defrost.

2. Melt ⅔ c. butter.

3. Line bottom of pan with 5-6 sheets of phyllo dough.

4. Spread melted butter on sheets.

5. Spread layer of ½ of the filling (add more Parmesan).

6. Layer 5-6 phyllo sheets.

7. Spread butter.

8. Spread cheese filling & Parmesan.

9. Layer 5-6 phyllo sheets.

10. Spread butter on top.

11. Beat 1 egg white & spread on top.

12. Sprinkle sesame seeds on top.

13. Refrigerate for one hour.  Cut into squares or diamond shapes before baking.

14. Bake at 350°for one hour.

Recipe provided by Besse's daughter Judy Petel.