Tass boreg

Ingredients

• 2 × 220 g packets filo pastry
• 220 g salted butter, melted
• 450 g muenster cheese or mild cheddar, grated
• 1 large bunch parsley, leaves only, chopped
• 240 ml milk
• 2 eggs
• 100 g butter
• 1–2 nests vermicelli, crushed
• 400 g rice
• 1 litre water

Method

1. Butter an 18 x 13cm tray. Layer half the filo in groups of three sheets, brushing the upper sheet of each group with melted butter.
2. Spread over the grated cheese and parsley, then add the remaining filo in the same way. Cover and chill for 1 hour, but no longer than 8 hours.
3. For the pilaf, brown the crushed vermicelli in butter, add the rice and 1 litre of water, then simmer covered for 20 minutes. Rest off the heat for 1–1½ hours.
4. Heat the oven to 180°C (gas 4). Cut the chilled boreg into squares, pour over the beaten milk and eggs and bake for 30 minutes, until golden.
5. Fluff the rice, season with pepper and serve with the boreg.