Filling:
1-½ lbs shredded Jack Cheese & Feta Cheese
¾ C chopped broccoli
2 eggs beaten well (put aside 2-3 tbs)
½ tsp garlic powder
½ tsp salt
½ tsp white pepper
¼ lb (or more as needed) melted butter
Mix together the above ingredients for the filling.
5-6 sheets phyllo dough (plus 3-4 for the top)
Butter a rectangular or square pan and put down a sheet of dough. Brush with a little butter. (Make sure the rest of the dough is covered with a damp cloth so it does not dry out.) Add another layer of dough, brush with butter and then add a layer of filling. Repeat this process until all filling is used. Cover with 3-4 sheets of dough-buttering each layer. Brush the top with an egg wash, using the reserved eggs. Bake in a preheated 450-degree oven for 20 minutes then lower the oven to 350 and bake additional 20 minutes. The cooking time can vary according to oven, by 5-10 minutes. Basically the boureg is ready when it’s a golden brown. Score the boureg with a sharp knife before baking. Let cool for 5 minutes before re-cutting. Serve warm or cooled to room temp.
Variation: Cut dough into 4” strips. Butter the strip then put a spoonful of dough at one end; fold over and over to form a triangle. Place seam side down and egg wash the top.
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