Baked Goat Cheese in Filo

Preparation info

  • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This appetizer is in the tradition of the Greek and Turkish borek, which is a seasoned cheese mixture wrapped in filo dough. We serve the filo-wrapped goat cheese with a variety of seasonal accompaniments. In the dead of winter we serve it with a salad of arugula and strips of sun-dried tomatoes or with a salad of Belgian endive, apple or pear slices, and walnuts. But in the summer we love to serve this with slices of melon, quartered fresh figs, and small clusters of grapes. It is a tasty first course, but with fruit it makes a wonderful dessert.


For Each Serving

  • 1 sheet filo dough, about 15 by 11 inches
  • 2 tablespoons unsalted butter, melted
  • 1 thick slice mild goat cheese (about 3 inches in diameter and 1 inch thick, 2½ to 3 ounces)


Preheat the oven to 400°F to 450°F.

Place the sheet of filo on a clean surface and brush with melted butter. Fold the sheet crosswise in half and brush with butter; fold in half again the opposite way and brush again with butter. Place the slice of goat cheese in the center of the folded filo dough. Fold the long sides over the cheese and brush with butter, then fold the short sides over like an envelope, and brush with butter again. (The filo package can be refrigerated a day or two before baking. Place the filo package on a baking sheet lined with bakers’ parchment and cover loosely with a foil tent or bakers’ parchment.)

Place the filo package on a small baking sheet and brush the top with melted butter. Bake until the filo is golden brown, about 6 minutes. Serve at once.