Recipie #2-

December 17th, 2009

Spinach Boreks

2lb Spinach

4 oz Butter

4 oz Onions- chopped fine

1 oz scallions- chopped fine

1 0z dill weed- chopped

1 lb fetta cheese

salt- to taste

pepper- to taste

25 sheets thawed Phyllo Dough

8 oz Melted Butter

1. Trim, wash, and steam/ boil the spinach until thoroughly wilted.

2. Drain, cool under cold running water, then squeeze dry. Chop fine.

3. Heat butter in saute pan. Saute onions and scallions over low heat until soft.

4. Remove from heat and add spinach and dill. Mix to coat the spinach lightly with butter.

5. Mix in the cheese.

6. Season to taste with salt and pepper.

7. Unwrap phyllo dough and unfold the sheets to cut them lengthwise. They should be long strips now. Keep them covered to prevent drying.

8. Taking one sheet at a time, brush with melted butter. (Both sides)

9. Put a small mound of spinach mixture towards the bottom of the strip and a little to one side.

10. Fold into triangular packets by folding the lower right corner over the spinach and lining it up with the other side of the dough. Keep folding making right angle triangles as you go.

11. Arrange on baking sheets with loose ends of dough tucked on the bottom.

12. Bake at 375 degrees untill golden brown and crisp, about 15 min. (Book said 20-25min.)

13. Serve warm.