Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Margarine
2 md Onion, chopped
2 pk (10-oz each) frozen chopped
Spinach thawed and squeezed
Dry
1 Lightly beaten egg
1/2 c Chopped walnuts/almonds/
Pecan
1/3 c Raisins
1/2 c Chopped parsley
3/4 ts Salt
Fresh ground black pepper
1 t Dried dill
1 lb Phyllo leaves
1 1/2 Stick margarine melted
Poppy seeds
In a large saucepan, cook the onions in 2 Tb margarine
until soft, not brown. Add the well squeezed spinach,
egg, nuts, raisins, parsley, salt, pepper and dill.
Mix well. Taste for adequate seasoning. Thaw the
phyllo in the refrigerator for at least a day before
using. Unwrap and unrool dough, covering it with a
damp, well-wrung towel to keep it from drying out as
you work. With scissors, cut the dough in half
lengthwise, all at once, rather than sheet by sheet,
and stack all together. Work off this stack. Brush
some melted margarine along half the top strip of
dough. FOld the ungreased half over the greased half
and place a spoon of filling in one corner. Fold the
strip over, making a triangle. Continue making
triangles as you fold the strip up, like folding a
flag. Tuck under any ragged edges and brush top of
triangle with margarine. Sprinkle with poppy seeds.
Place on a baking tray so as to get as many as
possible on one sheet. Continue filling strips of
dough until all filling is used. Bake the boreks, one
tray at a time, in the upper third of a preheated 375
degree oven about 20-25 minutes or until golden,
turning pan once after about 15 minutes. Cool the
boreks on a wire rack for a few minutes before serving
so condensation doesn't form and soften the crust.
Serve warm. Assembled boreks can be refrigerated for a
day or two before baking, or after baking freeze them
on a cookie sheet and then box them. Rewarm boreks in
a 375 degree oven about 10 minutes.
