"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spinach borek Recipe

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This recipe for Spinach borek, by , is from The Taysi Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Seda Sejud


3 eggs
4 pkgs frozen chopped spinach (or 2 large bags frozen), thawed overnight
3 T olive oil
1 chopped onion
1/2 to 3/4 c crumbled feta
1/2 cup monterey jack cheese (shredded); optional
4 T milk
1/2 t sugar

For borek prep:
1/2 c milk
1 stick melted butter
1 egg

1 package film dough thawed in refrigerator overnight

This assumes you know how to put together the borek with the filo dough!
You will need a large clean workspace for this.

Set oven to 350

Take large cookie sheet with edges and set to the side.

Remove filo from package. Lay flat and cover with slightly damp think kitchen towel.

Saute 1 chopped onion in oil, add spinach (drained really well in colander before adding!),
Remove from heat.
Stir in cheeses, eggs, sugar, and 4 T milk and remove from heat.

In a separate small bowl, melt 1 cube butter (in microwave, covered ok)

In another separate bowl, whisk lightly, 1 egg with 1/2 c milk.

Now you can begin the layering of the borek!

I prefer to not smooth out my filo layers and sometimes end up with 2 in one layer. Add/drizzle a small amount of the butter and then the milk/egg mixture by tablespoons onto each layer. Once you've place 1/2 the filo sheets in this manner, add the filling. Continue the layering, when finished, place in oven for 30-40 min until golden brown on top.

Personal Notes:
Personal Notes:
You can follow this layering procedure for all bores. Another method is to layer in the filling a third of the way up and then again another 1/3rd of the way up.




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