Spinach Boreks

Preparation info

  • Difficulty

    Medium

  • Yield:

    50 Pieces

Appears in

Ingredients

U.S. Metric Ingredients
2 lb 900 g Spinach
4 oz 100 g Butter
4 oz 100 g Onions, chopped fine
1 oz 30 g Scallions, chopped fine
1 oz 30 g Fresh dill weed, chopped
1 lb 450 g Feta cheese, crumbled
to taste to taste Salt
to taste to taste Pepper
25 sheets 25 sheets Phyllo dough (about 1 lb/450 g)
8 oz 225 g Melted butter
approximately approximately  

Method

Procedure

  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 butter.
  5. Mix in the cheese.
  6. Season to taste with salt and pepper.
  7. Thaw the phyllo if it is frozen. Unwrap and unfold the stack of sheets and cut them in half lengthwise. Keep them covered to prevent drying.
  8. Taking one sheet at a time, brush each lightly with melted butter. Fold the sheet in half lengthwise and butter it again.
  9. Put a small mound (about ½–⅔ oz/15–20 g) of the spinach mixture toward the bottom of the strip and a little to one side, as shown in Figure 23.4.
  10. Fold into triangular packets as indicated in the illustration.
  11. Arrange the triangles on baking sheets with the loose ends of the phyllo on the bottom. Brush the tops with melted butter.
  12. Bake at 375°F (190°C) until golden brown and crisp, 20–25 minutes.
  13. Serve warm.

Per 1 piece: Calories, 110; Protein, 2 g; Fat, 8 g (69% cal.); Cholesterol, 25 mg; Carbohydrates, 6 g; Fiber, 1 g; Sodium, 210 mg.

Variation

Many other fillings can be baked wrapped in phyllo, as long as they are not too juicy. The following are some suggestions:

Diced ham, cheddar cheese, and prepared mustard

Gruyère cheese, blue cheese, walnuts

Feta and cream cheese (2 parts feta to 1 part cream cheese) mixed together, plus 1 egg yolk per 12 oz (350 g) cheese

Sautéed mushrooms and onions, crumbled bacon, parsley, parmesan cheese

Diced cooked chicken, mozzarella cheese, sun-dried tomatoes, basil

Crabmeat, sautéed shellfish, cream cheese, hot pepper sauce

Ratatouille

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