Made with Filo Pastry, Rigatoni Pasta, Fetta Cheese, Cheddar Cheese, Eggs, Parsley for Beoreg

Beoreg

NormaNorma Posted on
A classic favourite for any mezzeh or dinner table – this is a versatile cheese pastry that is always a crowd pleaser. The spelling of this dish has many variants – boereg, boerek, burek, beorek, borek etc…
Made with Filo Pastry, Rigatoni Pasta, Fetta Cheese, Cheddar Cheese, Eggs, Parsley for Beoreg

Beoreg

A crispy and cheesy pastry
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Appetiser, Side Dish
Cuisine Armenian, Middle Eastern, Vegetarian
Diet Vegetarian
Servings 24 pieces
Calories 201

Ingredients
 
 

  • 375 grams filo pastry
  • 250 grams rigatoni
  • 100 grams Greek feta cheese (or Bulgarian)
  • 300 grams grated colby cheese
  • 4 eggs
  • 10 grams fresh parsley (chopped)
  • 1 tablespoon onion flakes
  • 1 pinch ground white pepper
  • 125 grams unsalted butter
  • 180 mls milk (full cream)

Instructions
 

  • Cook the rigatoni in salted water until just al dente. Drain.
    250 grams rigatoni
  • Grate the cheeses and mix with pasta, eggs, parsley, onion flakes and pepper. Do not add salt.
    100 grams Greek feta cheese, 300 grams grated colby cheese, 4 eggs, 10 grams fresh parsley, 1 tablespoon onion flakes, 1 pinch ground white pepper
    Grate the cheeses and mix with pasta, eggs, parsley, onion flakes and pepper for Beoreg.
  • Divide one packet of filo pastry into two. Arrange one half in a large (20 x 32 cm) greased oven dish forming a base like that of a pie. Place the cheese mixture evenly on top and level. Cover with second half of pastry.
    375 grams filo pastry
  • Cut into 4 – 5cm squares (normally 24 squares for this size dish).
    125 grams unsalted butter
    Cut into 4 - 5cm squares for Beoreg.
  • Pour melted butter over pastry and leave until butter seeps in. The beoreg may be frozen at this point. If frozen, thaw completely in the fridge (12 hours) before the next step.
    Pour melted butter over pastry and leave until butter seeps in for Beoreg.
  • Pour milk over prepared beoreg one hour before baking.
    180 mls milk
    Pour milk over prepared beoreg one hour before baking for Beoreg.
  • Bake in a moderately hot oven (190°C fan forced) for 40 – 45 minutes.
    Bake in a moderately hot oven for 40 - 45 minutes for Beoreg.

Nutrition

Calories: 201kcalCarbohydrates: 17gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 56mgSodium: 220mgPotassium: 77mgFibre: 1gSugar: 1gVitamin A: 360IUVitamin C: 1mgCalcium: 129mgIron: 1mg
Keyword Mima’s Favourites, Savoury Snacks