Mediterranean Pastries with Spinach, Dandelion Greens, and Feta
Mediterranean Pastries with Spinach, Dandelion Greens, and Feta
These Borek are filled with Spring greens, like spinach, mustard greens, and sorrel. You can adapt them to your own proportions, using a combination of mild and pungent greens that make Spring to vibrant.
1 package fillo dough, thawed in the fridge overnight
For the Filling:
2 tablespoons olive oil
½ onion, small dice
2 scallions, white and pale green parts thinly sliced
1 lb fresh spinach leaves, blanched and drained
1 cup sorrel leaves
2 cups mustard greens
2 tablespoons pine nuts, lightly toasted
1/2 cup feta cheese
2 eggs, beaten
For the custard in between:
½ cup milk
1 egg + 1 white (use yolk for egg wash)
¼ cup butter, melted (we like using goat milk butter)
Pastry brush
Egg wash:
1 egg yolk + splash of milk
Make the filling by heating up the olive oil in a large sauté pan or heavy bottomed pot. Sweat the onion and scallion in the oil until soft and translucent. Roughly chop the spinach and add to the pan. Add the rest of the greens and sauté until they are all wilted and some of the liquid has evaporated. Remove from heat and transfer to a bowl. Add the pine nuts and feta, and then stir in the eggs.
Beat together the milk, eggs, and melted butter and set aside with a pastry brush.
Unwrap the phyllo and lay across a clean countertop with a slightly damp dishtowel over top. Cut the phyllo stalk in half so that you have 2 squares. Working quickly, transfer one phyllo sheet to your work surface and brush with the custard mixture, leaving 2 inches of space from the edge without any custard. Layer with another piece of phyllo and repeat. After the 3rd layer, spoon some of the filling along one of the sides, 2 inches away from the edge. Cover with a layer of phyllo and repeat the layering with the custard for another 3 layers (you will have 3 on the bottom, and 3 above the filling). Fold in the right and left side, and gently roll the phyllo up, being careful not to break it with the wet filling.
Carefully transfer to a baking tray brushed with oil, and brush with the egg wash.
Repeat to make 4 phyllo rolls and bake at 350°F for 20 minutes.
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Comments
Greek food has always been my personal favorite and the fact that you use feta cheese in this dish is what made me want to try it right away. I cannot wait to take a dish of this into work for everybody. Most people, including myself, usually get our lunch from the combo vending machines located in our office building but every now and then somebody will bring in a food dish for everybody to nibble on. I think this would be a great idea and hope everybody will enjoy it as much as I do. I'll be sure to let you all know how it goes over with the folks at the office.
Thank you for this wonderful dish :) Made it last night and evryone was happy. regards patio string lights
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