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Banirov or Sbanakhov Beoreg 
Khmoreghen 

Baked Cheese or Spinach Pie with Filo
Contributed by Ronnie George

350°F Oven
Serves 10 - 12

Cheese Beoreg with Filo Dough
Beoreg is delicious as an appetizer or side dish with layers of spinach or cheese filling baked in flaky filo pastry.
 
Ingredients
1 recipe cheese or spinach filling (see below)
1 1/2 pound filo dough
1 cup melted clarified butter (ghee)
 
Cheese Filling
1 pound Muenster cheese, grated
1/2 pound cottage cheese
1 egg
1/2 cup chopped parsley
1/2 teaspoon salt
Topping
1 egg
1 cup milk
 
Spinach Filling
2 pounds fresh spinach
4 medium yellow onions, chopped
1/4 pound butter
1/4 cup tahini
1/4 cup bread crumbs
3 Tablespoons olive oil
  salt and pepper to taste

Preparation
  1. Make Cheese or Spinach filling.
     
    Cheese Filling
    Mix all filling ingredients thoroughly.
    Beat egg with milk for topping and set aside.
     
    Spinach Filling
    Wash spinach thoroughly and chop coarsely.
    Cook for 5 minutes in boiling water. Drain and squeeze out as much water as possible.
    Saute onion in butter until lightly brown.
    Add spinach, olive oil and salt and pepper. Cook for 20 minutes on low heat.
    Mix in tahini and bread crumbs.
     
  2. Brush bottom of 18" x 11" x 2" pan with oil.
  3. Place a sheet of filo dough on the bottom and brush with butter.
  4. Repeat until half of dough sheets are used.
  5. Spread cheese or spinach filling evenly on top of filo layers.
  6. Cover with remaining sheets of filo dough, buttering each sheet lightly.
  7. With a sharp knife, cut into individual portions or squares.
  8. Pour topping (cheese beoreg only) over entire beoreg.
  9. Bake in 350°F oven until golden brown.

Note
Filo dough dries quickly in the heat of the kitchen. Work with one sheet at a time, keeping the rest covered with a lightly dampened cloth. Filo may be purchased frozen or bought fresh from a Middle Eastern restaurant or deli.