2 tablespoons margarine
2 medium onion, chopped
2 10-oz packages frozen chopped spinach, thawed and squeezed dry
1 egg, lightly beaten
1/2 cup chopped walnuts or almonds or pecans
1/3 cup raisins
1/2 cup chopped parsley
3/4 teaspoon salt
fresh ground black pepper
1 teaspoon dried dill
1 pound phyllo leaves
3/4 cup margarine, melted
poppy seeds
Servings: 24
1. In a large saucepan, cook the onions in 2 tablespoons margarine until soft, not brown. Add the well squeezed spinach, egg, nuts, raisins, parsley, salt, pepper and dill. Mix well. Taste for adequate seasoning.
2. Thaw the phyllo in the refrigerator for at least a day before using. Unwrap and unroll 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.
3. 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.
Servings: 24
2 medium onion, chopped
2 10-oz packages frozen chopped spinach, thawed and squeezed dry
1 egg, lightly beaten
1/2 cup chopped walnuts or almonds or pecans
1/3 cup raisins
1/2 cup chopped parsley
3/4 teaspoon salt
fresh ground black pepper
1 teaspoon dried dill
1 pound phyllo leaves
3/4 cup margarine, melted
poppy seeds
Servings: 24
1. In a large saucepan, cook the onions in 2 tablespoons margarine until soft, not brown. Add the well squeezed spinach, egg, nuts, raisins, parsley, salt, pepper and dill. Mix well. Taste for adequate seasoning.
2. Thaw the phyllo in the refrigerator for at least a day before using. Unwrap and unroll 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.
3. 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.
Servings: 24
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