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(Serves 10)
| Filling: |
Dough: |
| 1 small onion, minced |
1 pound Indo-European filo dough |
| 3 tablespoons corn oil |
1/2 pound clarified butter or Indo-European's
ready Butter Ghee |
| 2 packages (10 oz each) frozen, chopped
spinach, thawed and drained |
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| 1 pound Feta cheese, rinsed and crumbled |
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| 3 eggs, lightly beaten |
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| 1 cup minced parsley |
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***
- To prepare the filling, in a heavy skillet sauté the onion and heated
corn oil until soft but not browned. Stir in the spinach and sauté for ten
to fifteen minutes longer. Cool. Add the cheese, eggs, and parsley and mix
well. Set aside.
- Brush a 13x18 inch baking pan with some of the butter. Layer with two
sheets of dough, folding in the edges. Brush with butter. Repeat the
process, buttering every other layer, until you have used about eight sheets
of half of the dough. Spread the filling evenly over the layers. Then repeat
layering and buttering every second layer until you have used up all the
dough. Brush the top layer with butter. Cut the beurek into three inch
squares. Bake at 350 degrees for about twenty-five minutes or until golden
brown. Serve warm.
 
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Serving the New World Since 1966
