*  Exported from  MasterCook  *

                   SPINACH, WALNUT AND RAISIN BOREKS

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.



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