INGRDIENTS:

Purchase fillo dough at your supermarket.
1/4 pound, or more,  butter melted,  or better yet rendered.
You need 6 sheets plus 3 sheets of fillo dough the size of the pan you are using

FILLING:
1 1/2 lbs. Jack cheese,  or ricotta,  or Armenian (Feta) cheese. Mix or take your choice.
Feta is the most authentic. I like to mix feta and jack cheese.
1/2 cup chopped Armenian or Italian parsley,  Flat leafed
2 eggs [beaten well]
1/2 teaspoon salt
1/2 teaspoon white pepper
Mix the above ingredients for the filling

1.) Butter your cake pan well and lay in a sheet of fillo,  and butter the top. 
2.) Put on a layer of filling.
3.) Add another fillo and butter the top and add more filling.
4.) Do this until all six sheets of fillo are used and your filling is used up.
5.) You can now add the last three sheets of fillo making sure to butter each one.

Bake in a 450 degree oven for 20 minutes.
Lowqer the heat to 300 degrees and bake another 20 minutes.
The time is not as important as tshe color of your fillo dough.
Make sure it is a golden brown. 
Take out the sou-berag and let cool for 5 minutes.
Cut in diagonals or squares and serve warm.

You can also make sou-berag by taking long sheets of 4 inch wide phillo dough,  buttering it and 
adding the filling and folding the strips into triangles,  using the whole strip to make the layers.
Like folding a flag.
This makes nice little individual packets of cheese turnovers.  I like this for parties.

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