Sini Beurek from Salpy’s International Kitchen


Discover this savory Sini Beurek and other international recipes at Salpy’s International Kitchen food blog, adapted and tested by Salpy Rozario. Beurek (burek, börek, or boreg) is a classic part of Mediterranean and Middle Eastern appetizers or meze. Beurek is a traditional staple in many Armenian households, and is considered the Armenian version of the Greek tiropita and spanakopita. (There are many tiropita variations too, the traditional version contains feta cheese, eggs, homemade phyllo and olive oil.) Beurek come in several versions, using different kinds of doughs and cheeses. Versions are as diverse as the family recipe, cookbook, or region of the world, and they can be filled with meats and savory or sweet fillings. This filling contains with two types of cheese, onions and parsley.


1 pound package phyllo dough (bring packaged phyllo to room temperature before opening and using)

1/2 pound butter, melted

1 teaspoon sesame seeds

1 teaspoon nigella seeds, optional

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2 tablespoons butter

1/4 cup milk


1 pound Mexican Queso fresco cheese, grated

1 pound Mexican Panela cheese, grated

5 medium green onions, finely chopped

1/2 cup Italian flat leaf parsley, finely chopped (to taste)

1 teaspoon Aleppo pepper

1/2 teaspoon ground black pepper


Divide the phyllo sheet into 2 portions, cover with clean dishcloth to prevent from drying.

Mix the filling ingredients in a large bowl.

Brush a 10” x 15” baking dish with butter. Brush each sheet of phyllo as you lay them in the dish, spread the filling on top, continue in the same manner with the remaining dough, brushing each layer generously with the melted butter until all the dough is used up.

Melt the 2 tablespoons of butter with the milk, and pour over the tray. Cut into even pieces using a sharp knife or pizza cutter, and sprinkle the tops with sesame and nigella seeds, if desired. Bake in a 375 degree preheated oven until golden brown, approximately 45 minutes.

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