Spinach~ walnut & raisin boreks
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Spinach~ walnut & raisin boreks
  Spinach    Appetizers    Walnuts    Raisins  
Last updated 6/12/2012 1:24:34 AM. Recipe ID 58169. Report a problem with this recipe.
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      Title: Spinach~ walnut & raisin boreks
 Categories: Appetizers
      Yield: 1 Servings
      2 tb Margarine
      2 md Onion, chopped
      2 pk (10-oz each) frozen chopped
           Spinach thawed and squeezed
      1    Lightly beaten egg
    1/2 c  Chopped walnuts/almonds/
    1/3 c  Raisins
    1/2 c  Chopped parsley
    3/4 ts Salt
           Fresh ground black pepper
      1 ts Dried dill
      1 lb Phyllo leaves
  1 1/2    Stick margarine melted
           Poppy seeds
  In a large saucepan, cook the onions in 2 Tb margarine until soft, not
  brown. Add the well squeezed spinach, egg, nuts, raisins, parsley,
  salt, pepper and dill. Mix well. Taste for adequate seasoning. Thaw
  the phyllo in the refrigerator for at least a day before using.
  Unwrap and unrool dough, covering it with a damp, well-wrung towel to
  keep it from drying out as you work. With scissors, cut the dough in
  half lengthwise, all at once, rather than sheet by sheet, and stack
  all together. Work off this stack. Brush some melted margarine along
  half the top strip of dough. FOld the ungreased half over the greased
  half and place a spoon of filling in one corner. Fold the strip over,
  making a triangle. Continue making triangles as you fold the strip
  up, like folding a flag. Tuck under any ragged edges and brush top of
  triangle with margarine. Sprinkle with poppy seeds. Place on a baking
  tray so as to get as many as possible on one sheet. Continue filling
  strips of dough until all filling is used. Bake the boreks, one tray
  at a time, in the upper third of a preheated 375 degree oven about
  20-25 minutes or until golden, turning pan once after about 15
  minutes. Cool the boreks on a wire rack for a few minutes before
  serving so condensation doesn't form and soften the crust. Serve
  warm. Assembled boreks can be refrigerated for a day or two before
  baking, or after baking freeze them on a cookie sheet and then box
  them. Rewarm boreks in a 375 degree oven about 10 minutes.

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Recipe ID 58169 (Apr 03, 2005)

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