Armenian Cheese Soubereg
1 stick butter, melted
1/2 cup milk
1 box phyllo dough
1 lb. Muenster cheese
10 oz. Pot (cottage) cheese
Melt butter in a small bowl and set aside.
Beat eggs and milk together to combine. Set aside.
Using a cookie tray and with a brush, butter the bottom of the tray. Lay one layer of phyllo dough and brush with melted butter. Continue until you use half of the phyllo dough.
When you are ready to add the cheese filling, take two sheets of phyllo dough and arrange dough so that it overlaps on all four sides. This way the dough will form a pocket so the cheese does not spill out over edges.
Arrange cheese filling evenly over the phyllo and pull phyllo dough over the filling. Envelope style.
Continue to add single layers of phyllo and butter each layer with the remaining half of the dough.
Cut into squares using a sharp knife, almost to bottom of the pan.
Pour the egg/milk mixture over the top of the cut dough.
Bake @350 degrees for 45 minutes to 1 hour or until golden brown and puffy.
Note: You can add parsley or dill to the cheese
Substitution for pot cheese: Use ricotta cheese
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