Armenian Cheese Boereg - cooking recipe

Ingredients

16 ounces phyllo dough, thin
1 cup large curd cottage cheese
1 cup muenster cheese, grated
2 tablespoons parsley, chopped
1 egg
4 ounces butter, melted

Preparation

Mix cheeses together with 1 beaten egg and parsley.
Melt butter in a small frying pan.
Bring fillo dough to room temperature. Unroll dough on wax paper, cut in half for appetizer size boereg. stack and cover with saran wrap and a damp towel.
Take one sheet of filo, with short side facing you. Brush entire sheet with melted butter. Place half a teaspoon of cheese a little to the right of center, toward the bottom of the sheet. Fold right side over cheese, and left side over top, in thirds.
Brush with butter, and fold up the bottom over the cheese ball, then fold over diagonally. Continue to fold diagonally, left and right, until you reach the top and you will have a triangular shaped boereg, around 3 inches across bottom.
Spray sheet pan with PAM and butter tops of boereg before baking.
Preheat over to around 300-325 and bake for about 20 minutes, until very light brown.