Crispy Cheese and Potato Borekas

Step 1

Set the oven to 400°F and wait for the indicator light or beep to confirm heating is complete, about 10 minutes.

Step 2

Cut the potatoes into quarters (leave skin on) and place in a pot of cold water, then bring to a boil over high heat and cook until a fork slides through the flesh with no resistance, about 12 minutes.

Step 3

Drain the potatoes in a colander and return them to the pot while still hot.

Step 4

Mash the potatoes with a potato masher or fork until mostly smooth, leaving a few small lumps.

Step 5

Stir the crumbled feta cheese, salt, and black pepper into the mashed potatoes until evenly mixed.

Step 6

Lay one phyllo sheet on a work surface and brush the entire surface with melted butter using a pastry brush.

Step 7

Lay a second phyllo sheet on top of the first and brush that one with melted butter as well.

Step 8

Spoon 3 tablespoons of the potato-cheese mixture onto the bottom-left corner of the double-layered phyllo sheet.

Step 9

Fold the phyllo over the filling into a triangle: pull the bottom-left corner up and over to the right, then fold the triangle up, then fold it up again, creating a layered triangle package.

Step 10

Place the folded boreka seam-side down on a parchment-lined baking sheet and brush the top with melted butter.

Step 11

Repeat steps 6 through 10 with the remaining phyllo sheets and filling to make 4 borekas total.

Step 12

Bake the borekas on the middle rack until the phyllo is deep golden brown on all sides and crispy when you tap it, about 8 to 10 minutes.

Step 13

Remove the baking sheet from the oven using oven mitts and let the borekas cool on the sheet for 2 minutes before serving.