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| Banirov or Sbanakhov Beoreg
Khmoreghen Baked Cheese or Spinach Pie with Filo
350°F Oven
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| 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
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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.
- Brush bottom of 18" x 11" x 2" pan with oil.
- Place a sheet of filo dough on the bottom and brush with butter.
- Repeat until half of dough sheets are used.
- Spread cheese or spinach filling evenly on top of filo layers.
- Cover with remaining sheets of filo dough, buttering each sheet lightly.
- With a sharp knife, cut into individual portions or squares.
- Pour topping (cheese beoreg only) over entire beoreg.
- 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.