Armenian Cheese Boreg Recipe

Armenian Cheese Boreg 

Armenian cheese boreg recipe! Made with crispy layers of buttery phyllo dough and filled with a savory blend of tangy cheese, this pastry is a deliciously satisfying treat for any occasion.


  • Phyllo Dough (or filo dough)
  • Flat-Leaf Parsley
  • Shredded Cheese (I prefer brick cheese but this is hard to find outside of Chicago/ Wisconsin so I recommend other varieties like mozzarella cheese, monetary jack, or Muenster cheese.)
  • Egg
  • Whole Milk
  • Butter

Making Cheese Boreg:

  • Defrost the phyllo dough in the fridge for at least 1-2 days before using. You cannot use it frozen and it’s best when defrosted only in the fridge or can get dry, torn, or soggy
  • Buy blocks of cheese so you can grate your own, this works best. Pre-packaged shredded cheese contains anticoagulants that prevent the cheese from melting well.
  • Have a damp towel on hand when working with open packages of phyllo pastry so it doesn’t dry out when you’re working with it.
  • If the phyllo tears while you’re working with it, do your best to lay it flat and cover it with butter. Don’t stress if this happens, but work carefully where you can!

How To Make

  1. Prepare the cheese and fresh herbs together first in a mixing bowl. Grate the cheese and fold in one egg and the chopped parsley until fully coated combine and set it aside.
  2. Melt butter in a pot or microwave-safe dish.
  3. Use a pastry brush and lightly coat the bottom and sides of the 9×13-inch pan with a thin layer of butter.
  4. Remove the phyllo dough from the package and carefully open the sheets so they lay flat. Carefully pick up one sheet and place it over the melted butter you brushed on the pan. Keep the other sheets of phyllo dough covered with a damp towel when exposed to the air.
  5. After adding the first sheet of phyllo dough, lightly coat the top entirely with another thin layer of butter and cover it with an additional sheet. Repeat this step until you have used one of the entire rolls of the phyllo sheets is used. If there is excess dough around the edges you can trim that with a paring knife.
  6. Add the cheese filling across the top of all of the layers of phyllo dough and spread it evenly across the prepared baking sheet.
  7. Melt more butter if needed and begin a top section of the phyllo layers to fully cover the filling ingredients. Each layer of phyllo should be brushed with butter the same way the bottom layer was created.
  8. Once all the layers are done, cover the pan in plastic wrap and place it into the fridge so the butter will harden and the layers of phyllo become “glued” together. You can do this for a few hours or overnight.


  1. Preheat the oven to 350 F. and remove the boreg tray from the fridge.
  2. Use a sharp knife to create your cuts before baking. If using a 9×13 inch pan, you can make 18 squares total (3 rows by 6 rows). This is best when serving a crowd!
  3. While the boreg is resting, in a large mixing bowl beat the remaining two eggs and milk together in a bowl.
  4. Carefully pour the egg mixture over the sliced top layer of phyllo and let it run down into the cracks where it has been cut. You want all of the egg mixture to absorb into the layers before baking.
  5. Bake the boreg for 1 hour or until the top is golden and has evenly puffed up (sometimes the center takes slightly longer to rise).
  6. Remove from the oven and rest for 5 minutes. Use a knife to go back through the previous cuts you made (this makes it easier to serve) and then enjoy!