Spinach Borekas
(2 ratings)Posted by:JRT
There are many variations of borekas -- both in the spices and the filling. This one uses nutmeg and fennel to create a tasty boreka!
You can also vary this recipe by making the borekas smaller -- these will be about 4 inches long. Make them half as wide and the spinach is less prominent.
| Serves: 6 |
| Prep Time: 25 minutes Cook Time: 15 minutes |
| Sephardic Parve Side Dish |
- Recipe
- Comments
Ingredients
2 lb spinach -- fresh
2 cups onion, chopped fine
2 tbl. olive oil
5 garlic cloves, minced
1 pinch of nutmeg powder
1 pinch of fennel
Salt and pepper to taste
1 pkg phyllo dough
1/4 cup vegetable oil
Directions
- Bring 2 quarts of salted water to boil and add spinach for 2 to 3 seconds and remove.
- Rinse spinach under cold water and remove excess water
- Sauté onions in olive oil until soft. Add garlic and continue for 2 to 3 minutes. Set aside.
- Mix cooled onions and garlic with spinach and add seasonings. Set aside.
- Place 2 phyllo sheets on a dry surface and lightly brush each with vegetable oil.
- Fold the phyllo into thirds, making a strip about 4" wide.
- Place 2/3 cup of spinach filling on bottom left corner of phyllo. Fold the bottom left corner over the filling, forming a triangle with two equal sides.
- Continue folding at a right angle to the end of the strip.
- Repeat with remaining phyllo sheets until all filling is used.
- Bake for 12 to 15 minutes at 375 degrees until golden brown.
It's always a pleasure to hear from someone with exseptire.
May 16, 2016 (report abuse)
eliec
says...
These are fine if you enjoy lots of spinach. I would add more salt and maybe mix in some cheese with the spinach.
Jan 15, 2009 (report abuse)