Armenian Cheese Boreg Recipe

All About Borek

Boreks—or borags, beregs, boregs, boeregs, depending upon who’s doing the spelling (they’re all pronounced the same)—are buttery, crisp, multilayered phyllo hand pies, filled with cheese, greens, vegetables, meat, or some combination thereof. They’re usually triangle-shaped, although tray-style boreks, baked in a pan and then cut into squares, are also common. They’re beloved by Armenians, but are equally prized throughout the countries that were once a part of the Ottoman Empire, such as Albania, Bulgaria, Turkey, Greece, and Serbia.

While boreks can be made with puff pastry or yufka, a more rustic pastry dough that sits midway between a pasta and phyllo in thickness and heft, the vast majority of Armenian boreks are made using phyllo dough. The most common filling for Armenian boreks is either a mixture of cheeses—typically melty ones like Muenster or Monterey Jack, tangy feta, and something creamy, like cottage or cream cheese—or a combination of cheese and cooked, well-drained spinach. Aromatic herbs and alliums like parsley, dill, and scallion are common additions to either style, and eggs are usually added as a binder.

Why This Recipe Works:

• Flavors: Boreg uses a combination of simple and delicious ingredients such as cheese, eggs, and phyllo dough, which are widely available and affordable.
• Versatile: This side dish can be easily adapted to suit individual preferences. For example, different types of cheese or herbs can be added to the filling for additional flavor.
• Preparation: This version of the boreg is a bit of work but it’s much simpler compared to other versions that use homemade dough. I also love that it can be prepared ahead of time and baked when ready for your event.
• Delicious: This is an addictive side dish and is great for parties and family gatherings to serve a crowd!

Make-Ahead and Storage

The filling can be made up to 24 hours in advance and refrigerated. Stir well before using.

Uncooked boreks freeze wonderfully. Just place them in an airtight container separated by sheets of waxed paper or parchment and freeze for up to 3 weeks. Bake directly from frozen, increasing the total bake time by 5 to 10 minutes. Leftover baked boreks can be reheated on a wire rack set inside a rimmed baking sheet,in a 400˚F (200˚C) oven for 15 minutes.

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