Armenian Cheese Boereg / Greek Spanakopita
How to Make Cheese Boereg
You will need to defrost your phyllo dough overnight in the fridge and make sure you have a damp towel to cover the unused dough as you fold your triangles.
INGREDIENTS
1 package phyllo dough, defrosted
Filling
2 cups feta cheese, crumbled
1 cup melting cheese, grated (mozzarella or Monterey jack) For the Greek Spanakopita skip this ingredient.
1 cup ricotta
1 egg, beaten
1/4 cup onion, grated
1/4 cup parsley, grated finely
1/2 teaspoon Aleppo pepper
Topping
1/4 salted butter, melted
1/4 cup canola oil (optional)
Nigella seeds (optional)
INSTRUCTIONS
Combine filling ingredients, set aside
2. Preheat oven to 375 degrees and lightly oil a pan
3. Remove defrosted phyllo dough from box, spread open and cover with damp towel
4. Melt butter and mix with oil
5. Remove one sheet of phyllo and brush all over with butter/oil mix
6. Cut the phyllo sheet down the middle vertically and fold each 1/2 sheet in half, so you have two long strips of dough
7. Put a heaping tablespoon of cheese mix at the bottom right corner of the dough strip
8. Fold the left side over the cheese to form a triangle point. Fold up and over again, as though you're folding a flag.
9. Keep folding until you have a triangle - brush tops with butter/oil and sprinkle with nigella seeds (if using)
10. Place in prepared pan and bake until golden brown.
NOTES
I have made Boereg / Spanakopita in advance, frozen them and baked them straight out of the freezer. Lightly brush your pan with oil and bake them until golden brown, approximately 20-25 minutes -- I keep checking at 20 minutes until they are the right color.
