Quick answer
Cheese boereg—also spelled boreg, boerek, or borag—is an Armenian savory pastry made by folding buttered phyllo around a cheese-and-herb filling. Keep unused phyllo covered with plastic and a barely damp towel, use only a modest spoonful of filling, and fold each strip like a flag to form a sealed triangle. Bake at 375°F (190°C) until crisp and golden. This recipe makes about 10 pastries in roughly 45 minutes and can be frozen before baking.
This cheese boereg recipe uses feta and ricotta for a salty but balanced filling. The triangular folding method is distinct from sheet-pan boreg, so the page targets readers looking specifically for individual phyllo turnovers and avoids competing with unrelated pastry pages.
Ingredients
Thaw phyllo according to its package and keep every unused sheet covered; exposed phyllo becomes brittle within minutes.
- 10 sheets phyllo dough, thawed
- 100 g (7 tablespoons) unsalted butter, melted
- 2 cups crumbled feta cheese
- 1 cup whole-milk ricotta, drained if watery
- 1 large egg
- ¼ cup finely chopped fresh parsley
- 1 teaspoon sesame seeds, optional
How to make Cheese Boereg
Prepare the filling before opening the phyllo package, then work with one strip at a time while the rest stays covered.
- Heat the oven to 375°F (190°C). Line a baking sheet with parchment.
- Mix the feta, ricotta, egg, and parsley until evenly combined. Melt the butter and keep it nearby with a pastry brush.
- Lay one phyllo sheet on the work surface and brush lightly with butter. Place a second sheet on top and butter it as well. Keep the remaining sheets covered.
- Cut the layered phyllo lengthwise into strips about 4 inches (10 cm) wide.
- Place about 1 tablespoon filling near the bottom of a strip. Fold one corner diagonally over the filling, then continue folding like a flag until you reach the top.
- Set seam-side down on the baking sheet. Repeat, brushing dry areas lightly with butter.
- Brush the tops with butter and add sesame seeds if desired. Bake for 18–22 minutes until crisp and deep golden. Cool for 5 minutes before serving.
How to prevent torn or soggy phyllo
Use phyllo that is fully thawed but still cool. Cover the stack between every pastry and brush with a thin film of butter rather than saturating it. Watery ricotta or too much filling can split the triangles and soften the layers, so drain the cheese and measure modest portions.
Serving and storage
Serve cheese boereg warm as an appetizer or part of an Armenian mezze. For a balanced table, pair it with herbs and the published Zhingyalov Hats recipe. Refrigerate baked pastries for up to three days and re-crisp them in a 350°F (175°C) oven.
Recipe video
The original related video is preserved as a visual reference: watch the video. Follow the written quantities and timing on this page.
Cheese Boereg recipe card
Use the printable card for the complete quantities, timing, and ordered method.
Cheese Boereg Recipe (Armenian Phyllo Triangles)
Course: AppetizerCuisine: ArmenianDifficulty: Medium10
servings25
minutes20
minutes45
minutesCrisp Armenian phyllo triangles filled with feta, ricotta, egg, and parsley, then baked until golden.
Ingredients
10 sheets phyllo dough, thawed
100 g (7 tablespoons) unsalted butter, melted
2 cups crumbled feta cheese
1 cup whole-milk ricotta, drained if watery
1 large egg
¼ cup finely chopped fresh parsley
1 teaspoon sesame seeds, optional
Directions
- Heat the oven to 375°F (190°C). Line a baking sheet with parchment.
- Mix the feta, ricotta, egg, and parsley until evenly combined. Melt the butter and keep it nearby with a pastry brush.
- Lay one phyllo sheet on the work surface and brush lightly with butter. Place a second sheet on top and butter it as well. Keep the remaining sheets covered.
- Cut the layered phyllo lengthwise into strips about 4 inches (10 cm) wide.
- Place about 1 tablespoon filling near the bottom of a strip. Fold one corner diagonally over the filling, then continue folding like a flag until you reach the top.
- Set seam-side down on the baking sheet. Repeat, brushing dry areas lightly with butter.
- Brush the tops with butter and add sesame seeds if desired. Bake for 18–22 minutes until crisp and deep golden. Cool for 5 minutes before serving.
Recipe Video
Sources
Folding, phyllo handling, and baking guidance were cross-checked with The Armenian Kitchen’s family boereg reference and Food.com’s Armenian cheese boereg reference.
Frequently asked questions
Can cheese boereg be frozen?
Yes. Freeze the folded unbaked pastries in layers separated by parchment, then bake from frozen with a few extra minutes.
What cheese can replace ricotta?
Small-curd cottage cheese or a mild farmer cheese works when well drained; keep feta for salt and structure.