1 large onion chopped
1 Lb very lean ground beef
2 Tbsp olive oil
1 1/2 cups water
salt and pepper
1/2 cup chopped nuts (almonds or walnuts) optional
1 stick of butter (melted)
1/2 cup milk
1 package frozen Filo dough sheets (thawed)
Saute the onion in the oil until it changes color to dark yellow.
Add the meat and brown it then add the water, salt and pepper and let
it cook until all the water has evaporated. If you decide to use nuts
add them at this time. This is called asag and it is used in makaronah
felforn bilbashamel (pasta casserole).
Open the Filo dough package and divide the sheets in half (they are usually
sheets of 10x20" rectangles, you want to end up with 2 stacks of
In a greased 9x12x3" baking dish layer 2 to 3 sheets at a time and
sprinkle them with a few drops of the melted butter, and so on until you
finish the first half of the sheets. Spread the meat and nut mixture on
it and start doing the same
thing with the other half of the sheets. Don't worry about spreading
the butter on the sheets.
When you finish with all the dough cut the feteer in 2x1" squares
with a sharp knife.
Mix together the left-over melted butter, the egg and the milk and a
pinch of salt (not much) beat it with fork. At this point, if
you want, you can wrap the dish in plastic wrap and refrigerate until
1/2 hr before it is time to eat.
Pour the egg mixture gently over the feteer and bake, uncovered, in a
375o oven for about 20 minutes or until the milk is absorbed and the feteer
turns gold yellow.