Borag
Borag is a savory layered cheese pie with flaky phyllo, rich cheeses, and a buttery crust, perfect for luncheons or as a side dish with meats.
Ingredients
Instructions
- Open the phyllo dough and lay it flat.
- Cut the phyllo dough in half.
- Pour half the melted butter into a 9 x 13-inch casserole dish.
- Place half the phyllo dough in the dish and turn the edges under.
- Mix the grated Jack cheese, cottage cheese, cream cheese, and eggs until well combined.
- Carefully spread the cheese mixture over the layer of phyllo in the dish.
- Place the other half of the phyllo dough on top and turn the edges under.
- Pour the remaining melted butter over the top and ensure the edges are sealed with butter.
- Bake at 350°F (175°C) for 30 to 45 minutes, until golden brown.
- Let sit for 5 minutes before cutting and serving.
- Serve with fruit and salad for luncheon or as a side dish with beef or ham.
Tips & Substitutions
For a crispier texture, make sure to brush each layer of phyllo with melted butter before layering. If you don't have Jack cheese, you can substitute with mozzarella or a blend of other cheeses. Consider adding herbs like dill or parsley to the cheese mixture for added flavor. To save time, you can use store-bought cheese blends.
Serving Suggestions
Borag pairs beautifully with a fresh salad and seasonal fruit for a delightful luncheon. It can also be served as a side dish alongside roasted meats like beef or ham. For a complete meal, consider offering a light soup or a Mediterranean-inspired dish, such as Lentil Shepherd'S Pie, to round out the flavors.
Storage & Reheating
Leftover Borag can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and the top is crispy again. Avoid microwaving, as it can make the phyllo dough soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Borag contains roughly 594 calories, with 12g protein, 57g carbohydrates, and 36g fat. It is an excellent source of protein (24% of the Daily Value) and vitamin A (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 560mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze Borag?
Yes, you can freeze Borag before baking. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When ready to bake, thaw in the refrigerator overnight before following the baking instructions. This will help maintain the texture of the phyllo dough.
What can I substitute for cream cheese?
If you don’t have cream cheese, you can use ricotta cheese or a blend of Greek yogurt and feta for a tangy twist. These alternatives will still keep the filling creamy while adding a different flavor profile to the dish.
How do I know when Borag is done baking?
Borag is done when the top is golden brown and crispy. You can also check if it is bubbling in the center. If the edges start to brown too quickly, cover them with foil and continue baking until the center is fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).