Souborek (layered cheese pie)
"A classic Aleppo-Armenian appetiser that is usually shared. These are typically made of fresh silky egg noodle sheets that are boiled and layered with a cheese mix and parsley, then topped with butter before baking. Ickhanian, an Armenian bakery in Zokak El Blat in Beirut, used to have a freezer fifilled with trays of shish barak, mante and souborek ready to be baked and delivered, or delivered frozen. I make a shortcut version that uses ready-made filo pastry sheets to create the crispy edges I like in a souborek. As for the layering, I prefer to have alternating layers of dough and filling, but you can definitely make it into a pie and have all the filling in one layer. This recipe freezes well and can be baked when needed." - Hisham Assaad
Recipe note: You’ll need a 25cm square baking tray or ovenproof dish. Begin this recipe at least 3 hours ahead.
This recipe is an edited extract from Taboon: Sweet & Savoury Delights from the Lebanese Bakery by Hisham Assaad, published by Smith Street Books, AUD$55.00, available now.
Ingredients (7)
- 250g Czech Akkawi cheese (from specialty cheesemongers; substitute ricotta salata), grated
- 2 1/2 cups (250g) grated mozzarella
- 100g feta, crumbled
- 2 eggs
- 40g flat-leaf parsley, finely chopped
- 80g butter, melted, to brush
- 12 filo pastry sheets
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Rinse the grated Akkawi cheese in cold water to remove most of the salt, drain well and pat dry. Mix it in a bowl with the mozzarella and feta, then add the eggs and chopped parsley and mix until incorporated.
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2.Brush the base of a 25cm square baking tray or ovenproof dish with melted butter, then lay 3 filo sheets in the pan, letting some of the sheets overhang the sides of the pan. Brush with more butter.
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3.Add one-third of the cheese mix in an even layer, then top with another 3 filo sheets. Brush with butter and top with another one-third of the cheese mix.
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4.Repeat with another layer of 3 filo sheets, brushing with butter, then add the final portion of cheese mix.
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5.Top the last 3 filo sheets, one at a time, brushing each one with butter before adding the next. Tuck all the sheets well inside the edges of the pan. Refrigerate for at least 2 hours before baking.
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6.Bake in a 200°C/180°C fan-forced oven for 25-30 minutes until golden.
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7.Cut the pie into 9 portions and serve immediately.
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