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Spinach and Cheese Boereg Triangles

A boereg (boreg) is an Armenian filled pastry made with thin flaky phyllo dough. This boereg recipe is made with a delicious spinach and cheese filling and rolled into triangles for a delicious anytime appetizer.

Prep: 30 minutes | Cook: 15-20 minutes | Yield: about 3 dozen



  • 1 roll of frozen phyllo sheets (usually purchased 2 rolls per package), defrosted according to package directions
  • 3 tablespoons olive oil
  • 3 green onions, finely chopped
  • 1/2 pound of fresh spinach, washed, dried and finely chopped
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup grated feta cheese
  • 1 tablespoon milk
  • 1 small egg, lightly beaten
  • Aleppo pepper, to taste (1/2 to 1 teaspoon)
  • Salt, to taste
  • 1/2 cup butter, melted


  1. Line 2 cookie sheets with parchment paper and preheat oven to 350° F.
  2. Heat olive oil over medium heat in a large skillet. Add onion and cook until softened, stirring frequently.
  3. Stir in spinach, reduce heat and simmer for 10 minutes until liquid has evaporated. Remove from heat and stir in milk. Allow mixture to cool for 5 minutes.
  4. Stir in Parmesan cheese, feta cheese, and lightly beaten egg. Add salt and pepper, to taste.
  5. Unroll the defrosted phyllo dough.  Cut the phyllo sheets into quarters lengthwise.  Stack and cover with a lightly dampened towel to prevent drying out.  Take 2 strips of phyllo and brush with melted butter and stack one over the other with the butter sides facing up.  Place 1 tablespoon of filling on a bottom and corner and fold over to forma triangle.  Continue folding into triangles – like folding a flag – up the entire length of strip.  Brush melted butter over end to secure seam.  Place seam side down on parchment lined cookie sheet.  Repeat with remaining strips and filling.  Brush tops with remaining melted butter.
  6. Bake for 15-20 minutes until golden brown.

Adapted from Boereg Trianges from The Cuisine of Armenia by Sonia Uvezian.

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