Boregs are from Armenia. All are made by wrapping phyllo (or pastry) dough around a filling.
The filling in this recipe is a combination of cheeses and herbs. Some recipes use filings that contain meat, typically lamb.
I also came up with a lemon-honey glaze that resembles a glaze from the old, and now long gone, Max and Son restaurant in Daly City, California - a rather unique place that was half New York deli and half Chinese.
These are not diet food.
This recipe is still under development.