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These Spinach, Walnut, and Raisin Boreks offer a delightful contrast of textures and flavors, combining the earthiness of spinach with the crunch of walnuts and the subtle sweetness of raisins. Wrapped in delicate, buttery phyllo dough, each bite is golden and flaky. The savory-sweet filling is aromatic and satisfying, making this dish perfect for brunch, holiday gatherings, or as an elegant appetizer. Easy to assemble and bake, these boreks are a crowd-pleaser that brings a touch of Greek-inspired comfort to your table. Serve warm for the best experience.
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Spinach, Walnut & Raisin Boreks
Description
These Spinach, Walnut, and Raisin Boreks offer a delightful contrast of textures and flavors, combining the earthiness of spinach with the crunch of walnuts and the subtle sweetness of raisins. Wrapped in delicate, buttery phyllo dough, each bite is golden and flaky. The savory-sweet filling is aromatic and satisfying, making this dish perfect for brunch, holiday gatherings, or as an elegant appetizer. Easy to assemble and bake, these boreks are a crowd-pleaser that brings a touch of Greek-inspired comfort to your table. Serve warm for the best experience.Ingredients
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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In a large saucepan, cook the chopped onions in 2 tablespoons of margarine until soft, but not browned.
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Add the thawed and well-squeezed spinach, beaten egg, chopped walnuts, raisins, chopped parsley, salt, pepper, and dried dill to the saucepan.
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Mix the ingredients thoroughly and taste to adjust seasoning if necessary.
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Unwrap the phyllo dough and cut the stack in half lengthwise all at once using scissors.
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Cover the phyllo sheets with a damp, well-wrung towel to prevent drying while working.
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Brush melted margarine along half the width of the top strip of phyllo dough.
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Fold the ungreased half over the greased half to create a long strip.
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Place a spoonful of the filling mixture in one corner of the strip.
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Fold the corner over to form a triangle, then continue folding over like a flag, adding more filling as needed, until the strip is used up.
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Tuck under any ragged edges, brush the top of the triangle with melted margarine, and sprinkle with poppy seeds.
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Place the assembled boreks on a baking sheet, leaving space between them, and repeat with remaining dough and filling.
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Bake in the upper third of the oven for 20-25 minutes, turning the pan once after 15 minutes, until golden brown.
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Cool the boreks on a wire rack for a few minutes before serving to prevent condensation from softening the crust.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 66.6kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 1.6g8%
- Cholesterol 0.0mg0%
- Sodium 78.9mg4%
- Total Carbohydrate 4.7g2%
- Dietary Fiber 0.8g4%
- Sugars 2.1g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
spinach, walnut, raisin, boreks, phyllo, greek, appetizer, pastry, vegetarian, baking, flaky, herbs, dill, parsley, onion, margarine, poppy seeds, brunch, holiday, party food
