Armenian Sheet Cheese Boreg
A traditional Armenian sheet cheese boreg made with layers of buttery phyllo dough and a mild, salty cheese filling, baked until deep golden and crisp, then cut into squares. A simple, crowd-pleasing dish that's a staple at Armenian gatherings and Sunday tables.
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Servings: 12
Equipment
- 9x13-inch baking pan
- Pastry brush
- Large mixing bowl
- sharp knife
Ingredients
- 8 oz sweet cheese crumbled or shredded
- 8 oz Syrian cheese shredded or finely chopped
- 2 tablespoon fresh parsley chopped
- ½ large onion diced
- 16 sheets phyllo dough thawed
- 1 cup butter melted
- 1 large egg for topping wash
Instructions
- In a large bowl, combine the sweet cheese and Syrian cheese, shredded. Mash and mix until evenly blended but still a little chunky. Add the parsley and diced onion, and mix until it forms a spreadable, cohesive filling.
- Preheat oven to 350°F. Brush a 9x13-inch baking pan generously with melted butter. Keep phyllo sheets covered with a damp towel while you work.
- Lay two sheets of phyllo in the pan, brushing with butter before adding the next two. Repeat until you have 4 buttered layers on the bottom (8 sheets).
- Spread the cheese filling evenly over the phyllo layers.
- Top with 8 more sheets of phyllo, brushing every other with butter, including the top layer.
- Score the top layers (not all the way through) into diamonds or squares.
- Whisk egg and brush over the top.
- Bake for 40-45 minutes, until deep golden brown and crisp on top.
- Let rest for 10-15 minutes before cutting along the scored lines.
Notes
Both cheeses used here are mild, so taste your raw filling before assembling and adjust salt to taste. Store leftovers in the refrigerator for up to 4 days, or freeze baked or unbaked for up to 3 months.
Nutrition
Calories: 200kcal