Every mom has a signature dish. Boregs are my mom’s specialty, especially these Spinach and Cheese Boregs. She makes them with regularity both for major occasions and for no reason at all, and they are always appreciated. A big heaping basket of them always adorns the feast-laden table at Thanksgiving, Christmas and New Years, no matter who’s hosting. This year, I requested them for my birthday meal and even got the added bonus of rare Meat Boregs. Thanks, mom 😊.
While we all know and love the typical cheese boregs we’re so familiar with from Armenian bakeries or wedding halls, the filling for these is completely different and quintessentially defines my mom. She loves packing as much herbs as humanly possible into almost everything she makes – the greener the better. This recipe is for the standard filling she usually opts for, but variations have included other greens like dill, cilantro, and purple basil. Anything that makes it into the mix comes out delicious. Mozzarella cheese is the perfect mild, melty cheese to bind all the greens together while allowing their flavors to shine. The flakey, crispy pastry layers house the green cheesy filling like the best finger sandwich you’ve ever had.
For a more hearty option, the meat boregs are filled with an aromatic, spiced meat filling that’s such a satisfying mouthful. It’s a simple yet distinct blend of savory flavors that enhances the ground beef beyond its modest being. Almost a meal on its own, this meaty boreg is small but mighty.
My absolute favorite is enjoying these babies straight out of the oven, when the filling is still dangerously molten. Knowing they will never be this way again in their lifespan (reheating just isn’t the same), I take absolute advantage and swipe at least 1 or 2 right off the baking sheet. They complement any main meal like a traditional Armenian barbecue spread, and can serve as a light meal or hearty snack on their own. These boregs can be enjoyed at room temperature and keep extremely well covered at room temperature for up to 5 days.
Preheat the oven to 400°F. Line baking sheets with silicone baking mats. Remove puff pastry squares from packaging and lay out onto the silicone mats. Cut each square in half diagonally down the middle to create 32 triangles.
Make the Spinach and Cheese Filling
In a large bowl, combine the chopped spinach, parsley, green onions, onions, mozzarella cheese, and black pepper until well mixed.
Make the Meat Filling
In a large skillet, brown the ground beef, breaking it up while stirring until no longer pink, about 10 minutes. Drain out the fat.
Add in the allspice, cumin, paprika, black pepper, and salt and stir well to combine.
Stir in the onions and crushed garlic and cook until the onions are soft and pale, about 5 more minutes.
Turn off the heat and stir in the parsley.
Assemble/Bake the Boregs
With each triangle of pastry dough, pinch together the two opposite ends, crimping the seam with your fingers to create a smaller triangle with a pocket in the middle and opening on one side.
Fill half of the triangle pockets of dough with a heaping tablespoon of spinach and cheese filling and the other half with the meat filling, packing down slightly. With your fingers, crimp the remaining open edge shut and shape the triangle edges neatly into points.
Arrange the boregs on the baking sheets about 2 inches apart.
With a fork, poke each boreg 3 times in the middle to create stem vents. Beat the egg yolk in a small bowl and brush it over the top of each boreg with a pastry brush. Sprinkle the tops with sesame seeds, if using.
Bake for 15 minutes until the dough has puffed up and the tops and bottoms are golden brown. Serve warm or at room temperature.
Note:
* Use dough from frozen state; do not thaw. By the time filling is made, dough will be workable.
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