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Jeanne's Cheese Boreg
Cheese Boreg

Jeanne Andelman’s Cheese Boreg Casserole

Jeanne Andelman’s Cheese Boreg Casserole



24 slices of cheese boreg

Prep time:


Cook time:


Total time:



1/4 cup Mazola or Canola oil
16 sheets of Phyllo dough (9 x 13 inches)
3 cups Monterey Jack cheese, grated
1 parsley bouquet, finely chopped
1/4 tsp red pepper flakes
1 Pinch of cumin, optional
2 eggs, beaten (divided)
1 cup whole milk



1. Combine the jack cheese, parsley, red pepper flakes and 1 egg (beaten) in a medium bowl and set aside.
2. Using the basting brush, coat the bottom of the baking dish with oil.
3. Line the buttered dish with a sheet of the phyllo dough, and lightly baste the top with the oil.
4. Repeat this process seven times, for a total of eight layers.
5. Spoon the filling onto the phyllo dough and use a spatula to distribute the filling into an even layer that extends to all four corners of the dish.
6. Add another eight layers of phyllo dough, basting each lightly.
7. Using the electric carving knife, or a very sharp knife, score the pastry into squares or diamonds. (Use the thumb and index figure of your free hand to hold the pastry down as you cut.
8. In a small bowl, combine the milk with the other beaten egg.
9. Pour the mixture evenly over the cut pastry in the dish.
10. Bake at 350 degrees for 40-45 minutes, until golden brown.
11. Let the dish cool slightly, then score it again, slice and serve warm.


1. You can use melted butter instead of oil, but we noticed a better rise in the pastry with the oil.
2. To make diamonds, cut the pastry along diagonal lines, rather than perpendicular ones.