Beoreg, also known as Banerov Beoreg (cheese beoreg) or Sbanakhov Beoreg (spinach beoreg), is a classic Armenian baked savory pie made with layers of flaky filo dough and filled with either rich, melty cheese or a spiced spinach mixture.
This comforting dish is a staple at Armenian gatherings, from New Year’s Eve tables to Sunday family lunches, and often appears in mezze spreads or as a satisfying appetizer.
The magic of this Armenian filo pie lies in its versatility and texture: golden, crisp layers of filo enveloping a warm, savory filling that bursts with flavor.
Choose the creamy cheese version for a gooey, satisfying bite, or go for the earthy spinach filling laced with tahini, onions, and olive oil for a more herbaceous variation.
Beoreg is as adaptable as it is beloved, easy to make ahead, endlessly customizable, and deeply nostalgic for many Armenian families.
Whether you’re discovering Armenian recipes for the first time or looking for a traditional beoreg recipe to add to your collection, this filo pie is a delicious way to celebrate Armenian comfort food at its best.
For Assembly:
⦁ 1 ½ pounds filo dough (thawed if frozen)
⦁ 1 cup melted clarified butter (ghee) or unsalted butter
⦁ 1 recipe cheese or spinach filling (see below
Cheese Filling (Banerov):
⦁ 1 pound Muenster cheese, grated
⦁ ½ pound cottage cheese
⦁ 1 large egg
⦁ ½ cup chopped parsley
⦁ ½ teaspoon salt
Spinach Filling (Sbanakhov):
⦁ 2 pounds fresh spinach, washed and chopped
⦁ 4 yellow onions, finely chopped
⦁ ¼ pound butter
⦁ ¼ cup tahini
⦁ ¼ cup bread crumbs
⦁ 3 tablespoons olive oil
⦁ Salt and black pepper to taste
Topping (for cheese beoreg only):
⦁ 1 egg
⦁ 1 cup milk
⦁ Prepare the Filling
1. For Cheese Filling: In a bowl, combine grated Muenster, cottage cheese, egg, parsley, and salt. Mix until fully incorporated. In a separate bowl, whisk egg and milk for topping; set aside.
2. For Spinach Filling: Blanch spinach in boiling water for 5 minutes. Drain and squeeze out as much water as possible.
In a skillet, sauté chopped onions in butter until soft and lightly golden. Add spinach, olive oil, salt, and pepper; cook on low heat for 20 minutes. Stir in tahini and bread crumbs; set aside.
⦁ Assemble the Beoreg
1. Lightly oil the bottom of an 18”x11”x2” baking pan.
2. Place one sheet of filo dough into the pan and brush with melted butter. Continue layering and buttering sheets until half the dough is used.
3. Spread your prepared filling (cheese or spinach) evenly over the layered filo.
4. Layer the remaining sheets on top, brushing each one lightly with butter.
5. Using a sharp knife, cut the unbaked beoreg into squares or diamonds.
6. For cheese beoreg, pour the egg-milk topping evenly over the surface.
⦁ Bake
1. Bake in a preheated 350°F (180°C) oven for 40–45 minutes, or until golden brown.
2. Allow to rest for 10 minutes before serving.
🛒 Choosing Ingredients
✔ Filo Dough – Thinner filo (No. 4–7) yields a crispier texture; avoid overly thick sheets unless you prefer a more pastry-like bite
✔ Butter or Ghee – Clarified butter (ghee) helps keep filo crisp without sogginess; melted unsalted butter works if ghee is unavailable
✔ Cheeses – Muenster is traditional, but you can mix in mozzarella or kasseri for a more melty texture; avoid hard cheeses that won’t melt smoothly
✔ Onions – Yellow onions offer mild sweetness for the spinach filling; avoid red onions which can overpower
✔ Tahini Quality – Choose smooth tahini with a pourable texture—chunky or overly thick tahini can make the filling dry
✔ Bread Crumbs – Add only if your spinach mix feels too wet; they absorb excess moisture and help bind
👩🍳 Preparation Tips
✔ Filo Handling – Always keep filo covered with a barely damp towel and plastic wrap while working to prevent drying and cracking
✔ Even Layering – Count your filo sheets and layer evenly—half for the bottom, half for the top, aiming for 8–10 layers on each side
✔ Don’t Overfill – Use just enough filling to cover the surface in a thin, even layer—too much will cause tearing or soggy results
✔ Cheese Moisture – If your cottage cheese is very wet, drain it in a sieve before mixing
✔ Spinach Shortcut – If using frozen spinach, thaw and squeeze thoroughly; skip the blanching step entirely
🔥 Baking Techniques & Temperatures
✔ Preheat Thoroughly – Make sure the oven is fully preheated to 180°C (350°F) before placing the beoreg inside to ensure even baking
✔ Crispier Base – For an extra crispy bottom, preheat the baking tray or use a metal pan rather than glass or ceramic
✔ Egg Wash Optional – For cheese beoreg, whisk 1 egg with 1 tbsp water and brush the top layer for a shiny, golden finish
✔ Uniform Baking – Rotate the tray halfway through baking if your oven has uneven hot spots
🍽 Serving & Storage
✔ Slice Carefully – Use a sharp knife with a sawing motion to preserve the filo layers when serving
✔ Serve with – Pairs beautifully with herbed yogurt, pickles, or a simple cucumber-tomato salad
✔ Freezer Friendly – Freeze individual slices in parchment and foil; reheat at 175°C (345°F) directly from frozen for 15–20 min
✔ Double the Batch – This recipe scales well—make one with cheese, one with spinach, and bake side by side for variety at gatherings