Recipe: Beraks from Porcini’s Chef Chris Atamian

Melissa Beveridge checked in with Porcini, where Chef Chris Atamian shared his grandmother’s Beraks recipe. It’s an Armenian cheese triangle that they made together at the holidays when he was growing up. And now he shares grandma’s Beraks—it’s everyone’s favorite holiday hors d’oeuvre!

Recipe yields 30 to 40 Beraks.


2 sticks of butter, melted
1 box of phyllo dough
2 lbs cottage cheese
1 teaspoon fresh dill
3/4 cups grated parmesan cheese
3/4 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/4 teaspoon black pepper
Pitch of salt, to taste
4 eggs


  1. Combine cheese, herbs, eggs, and spice in a large mixing bowl.
  2. Unroll one sheet of phyllo dough onto counter, brush with melted butter.
  3. Place second sheet of dough directly on top of already buttered dough and butter again, generously, so that you have 3 sheets of dough buttered and stacked.
  4. Cut the rectangular phyllo dough into 4 equal sections from top to bottom (vertically).
  5. With a teaspoon, put a dollop of filling at the bottom of each rectangle. Fold bottom left corner to meet right side (like a paper football). Then repeat, folding with right corner to meet left side.
  6. Repeat until each strip is folded and stuffed into triangles.
  7. With the melted butter, paint the final folded corner of each triangle to seal closed.
  8. Repeat this process until all phyllo dough sheets are gone.
  9. Line cookie sheet with parchment paper. Arrange Beraks out on paper and bake at 350°F for 18 to 20 minutes or until golden brown.

Serve warm and enjoy!