Armenian Cheese Boreg Recipe

🧂 Ingredients

• 1 16 oz. Box Phyllo Dough Sheets

  should contain 2 rolls and it needs to defrost in the fridge 1-2 days in advance
• 3-4 sticks Butter

  melted
• 3 cups Shredded Cheese

  We love Brick cheese, but you can sub with either mozzarella, muenster, or Monterey Jack.
• 1 Egg
• 1 cup Flat Leaf Parsley

  minced
• 2 Eggs
• 1.5 cups Whole Milk

Instructions

• 1 Begin by shredding the cheese and assemble the cheese filling by mixing the 3
  cups shredded cheese, parsley, and the egg together. Set it aside.
• 2 Next, melt 2 sticks of the butter in a small pot on the stove or in the
  microwave.
• 3 Brush a light layer of butter on the bottoms and sides of a 9×13 inch pan.
• 4 Grab one roll of the defrosted (but cold) phyllo dough sheets. Carefully open
  the roll and lay them flat. Keep a damp towel on hand to keep the sheets covered
  while you work so they don't dry out and break.
• 5 Place one sheet of phyllo over the brushed butter in the bottom of the baking
  pan. Then lightly brush butter to completely coat the top of the phyllo you
  placed into the pan.
• 6 Cover that sheet of phyllo with another sheet. Continue to brush butter and
  place layers of phyllo over one another to create a layer in the bottom of the
  pan. You will use one whole roll (about 10 sheets or so) of phyllo for this
  first part.
• 7 Once the bottom layer of phyllo is in, add the cheese mixture across the top in
  a an even layer.
• 8 Unwrap the second roll of phyllo dough sheets and begin building a top layer
  (similar to the bottom layer) over the cheese mixture. Melt more butter as
  needed and add one sheet of phyllo, brushed with butter in layers until the
  entire roll is used (about 10 sheets or so).
• 9 When the layers are all created, cover the pan in plastic wrap and refrigerate
  for at least 2 hours or overnight.
• 10 Preheat the oven to 350 F. and remove the cheese boreg from the fridge.
• 11 Use a sharp knife to cut squares into the boreg. You can make 15 medium size
  pieces or 18 smaller pieces. Cut through all three layers (top phyllo, cheese,
  and bottom phyllo layer) with the knife.
• 12 In a mixing bowl, combine the 2 eggs and 1.5 cups of milk and beat to combine.
• 13 Carefully pour the egg mixture over the top of the boreg. Let the egg mixture
  sink down into the layers where you pre-sliced and allow it to fully soak in. If
  the egg mixture is sitting on the top and not sinking in, go carefully back over
  your cuts to make sure it can get absorbed.
• 14 When the egg/milk mixture is absorbed, bake the boreg for about 60 minutes.
• 15 The Armenian cheese boreg is done when it is puffed up evenly, golden brown and
  crispy, and the cheese bubbles.
• 16 Remove from the oven and cool for about 5 minutes. Use a knife to cut over the
  previous cuts to make it easy for serving and enjoy!

Nutrition Info