Spinach Boreks

Yield: 50 pieces

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

Heat the butter in a saute pan. Saute the onions and scallions over low heat until soft.

Remove from the heat and add the spinach and dill. Mix to coat the spinach lightly with butter.

Mix in the cheese.

Season to taste with salt and pepper.

25 sheets

25 sheets

8oz 225 g approximately approximately

Phyllo dough

(about 1 lb/450 g) Melted butter

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.

Figure 23.4 Folding phyllo dough triangles.

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(a) Place the filling at the bottom of the strip of buttered phyllo dough and a little to one side.

(b) Fold the bottom corner over at a 45-degree angle to form a triangle. (c, d) Continue folding the triangle as shown in the diagram.

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 VS-M 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, about 20-25 minutes.

13. Serve warm.

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 Crab meat, sautéed shellfish, cream cheese, hot pepper sauce Ratatouille (p. 563)

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