Brain Beureks With Spinach
|Calf's brain||1 Small|
|Water||1 Cup (16 tbs)|
|White wine||2 Tablespoon|
|Frozen spinach||10 Ounce|
|Milk||1 Cup (16 tbs)|
|Nutmeg||To Taste (White Sauce:)|
|Monterey jack cheese||1⁄2 Pound, grated|
|Black pepper||1 Pinch (White Sauce:)|
|Filo dough||1 Pound|
|Butter||1⁄2 Pound, melted|
Wash the brain thoroughly.
Place in a saucepan, cover with water, and add the peppercorns, cloves, wine and salt.
Bring to a boil over high heat.
Reduce heat and simmer gently about ten minutes, or until the brains are done.
Peel off the skin.
Mash the brains in a blender or food processor.
In a heavy skillet, saute the spinach in the butter for ten minutes.
Add the brains.
Saute for ten minutes more, stirring.
To prepare the white sauce, in a separate saucepan, melt the butter.
Add the flour and saute for two minutes, stirring.
Gradually add the milk, stirring continuously, until thickened and creamy.
Remove from heat and stir in the salt and nutmeg.
Add the egg and blend well.
Stir in the grated cheese.
Combine with the spinach mixture.
Adjust the seasoning.
Mix in the black pepper and nutmeg.
To assemble, work with one sheet of filo dough at a time, keeping the rest carefully covered to prevent drying out.
Cut each sheet in half lengthwise.
Fold each strip in half lengthwise.
Brush the entire surface with melted butter.
Place a spoonful of the spinach mixture at the bottom of each strip.
Fold the two edges over the filling, then roll the dough, jelly roll fashion.
Arrange each beurek, seam side down, side by side on a buttered baking pan.
Repeat with the remaining dough.
Brush with melted butter.
Bake at 350 degrees about thirty minutes, or until the beureks are golden brown.