Spinach Feta Borek
Recipe:
2 tbsp cooking oil (vegetable or olive oil)
1 medium yellow or purple onion
1 clove garlic, crushed
32 oz. baby spinach, cooked (you can also use regular spinach or frozen spinach and the amount can be more or less based on desire)
1 feta cheese 8 oz.
1 block cream cheese 8 oz.
1/2 cup parsley, minced
1/2 tsp black pepper
1 package phyllo dough
1 stick unsalted butter (8tbsp or 1/2 cup)
2 tbsp nigella seed (optional)
Directions:
In a pot on medium heat, add cooking oil and let it heat for 1 minute. Add onion and garlic and sauté until slightly browned.
Add spinach and cook until it dwells. Meaning add spinach and keep mixing it with a large spoon and it will shrink from the heat. Once all the spinach shrinks then turn off the heat. Do not cook further so the spinach doesn’t release water.
Add parsley and mix. Then add the cheeses while the spinach is hot and crush the feta in the pot. Mix well with the spinach. Add black pepper.
Place the butter in a bowl and melt over heat or in a microwave for 30 sec. or until completely melted.
Prepare a round baking pan and with a pastry brush (or your hand) spread butter on the pan.
Place 3 sheets of phyllo dough on top of each other. Spread butter on the top side. Place some of the mixture on the bottom side and then fold like a pita or a burrito.
Create a spiral with the borek in the pan. Keep repeating until you finish.
Then brush or drizzle the rest of the butter on top of the borek in the pan. Make sure you get butter in between.
Then sprinkle with nigella seeds.
Bake on 425 F for 30 min. on the middle rack or until it is golden brown on the bottom and top. (use a fork to lift slightly and check)
Remove from oven and allow to cool for 20 min. You can also enjoy this at room temperature.
