Spinach Boreks

Preparation info

  • Yield:

    50 Pieces

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
2 lb<



  1. Trim, wash, and steam or boil the spinach just until it is thoroughly wilted.
  2. Drain, cool under cold running water, and squeeze dry. Chop fine.
  3. Heat the butter in a sauté pan. Sauté the onions and scallions over low heat until soft.
  4. Remove from the heat and add the spinach and dill. Mix to coat the spinach lightly with bu