1 lb. ground sirloin or lamb
1 sm. onion, chopped fine
1 c. parsley, chopped
Salt (to taste)
Pepper (to taste)

Brown meat and onions together. Don't let them get too dry. Add parsley, salt and pepper, and let cool.

CHEESE FILLING #1:
3/4 lb. Feta cheese
1/2 c. cottage cheese or Monterey Jack cheese
1/2 c. parsley, chopped
1 egg

Crumble Feta cheese in a bowl. Add other ingredients and mix well. Add more or less parsley according to taste. If cheese doesn't soften, add egg to Feta directly and a touch of water.

CHEESE FILLING #2:
1 lb. Feta cheese
1/2 c. parsley
1 egg
Water (if necessary)

Mash cheese with fork and add enough water to soften cheese, but not enough to make it runny. Proceed as above.

BOREK:

1 lb. ready made strudel dough
1/2 lb. butter
1/2 c. milk
2 to 3 egg yolks, beaten

Unfold dough and cut crosswise into fourths. Cover the three portions which you are not using immediately with a damp cloth to prevent dough from drying out, or put them back in their plastic container or a baggie, seal and return to refrigerator until ready to use. Use only one of the fourths at a time. Melt butter and mix with milk.

Take 2 single sheets and put them one on top of the other and brush with butter and milk mixture. Place 1 tablespoon filling on a corner. Pick up that corner and fold it to the side to form a right triangle. Keep on folding it in a triangular form until the end of the sheet. Meanwhile, separate egg yolks and beat. Brush folded Borek with egg yolks and place on lightly greased baking sheet. Bake in preheated 400 degree oven for about 20 minutes or until golden brown. Serve hot.

Boreks make light tasty snacks or excellent cocktail hors d'oeuvres. The uncooked Boreks may be frozen, if properly sealed, and later baked, unthawed.