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NILI'S WORLD

Cooking: Borek by Nili

NILI'S WORLD

Cooking: Borek by Nili

Borek is a Greek dish that I prepare whenever I have guests over. Now that hosting season has officially started, it's a perfect dish to serve as an appetizer.

-Nili

Nili Lotan is supporting Share our Strength and its No Kid Hungry campaign by donating $20 from the sale of each NL apron back to the cause, because no child should go hungry in America. No Kid Hungry is working to end childhood hunger by helping launch and improve programs that give all kids the healthy food they need to thrive. You can purchase the aprons and support this cause here.

 

 

 

NL Apron, Striped, $100

Carol Vneck Tee Shirt, Washed Black, $150

Shon Pant, Jet Black, $375

Nili's Belt, Black, $270

NL Apron, Striped, $100

Carol Vneck Tee Shirt, Washed Black, $150

Shon Pant, Jet Black, $375

Nili's Belt, Black, $270

Nili Lotan is supporting Share our Strength and its No Kid Hungry campaign by donating $20 from the sale of each NL apron back to the cause, because no child should go hungry in America. No Kid Hungry is working to end childhood hunger by helping launch and improve programs that give all kids the healthy food they need to thrive. You can purchase the aprons and support this cause here.

Ingredients:

- Baby spinach (half pound)

- 1 onion

- Chopped dill (1 cup)

- Chopped mint (half cup)

- Grated manchego (1 cup)

- 1 egg for smaller individual portions shown below, 4 eggs for large dish shown above

- Feta cheese (1 cup)

- 1 lemon

- Sea salt (to taste)

- Phyllo dough (4 sheets)

- Olive oil

 

Preparation:

Pre-heat the oven to 350 degrees Fahrenheit. In a skillet, sauté the onions with olive oil, and once the onions turn golden, add the baby spinach. In a separate bowl, mix the egg/eggs, mint, lemon zest, dill, feta and grated manchego. Once all ingredients in the bowl are mixed, add the sauteed onions and spinach to the bowl and combine.

 

For the smaller, individual portions below: Brush two sheets of phyllo dough with olive oil or melted butter. Slice into 3. Fill with spinach and feta mixture, roll into a burek shape and place them in the roasting pan. Place the roasting pan in the oven and let them bake for about 30 minutes.

 

For large single dish format: With a pastry brush, add a bit of olive oil to a roasting dish so the sheets of phyllo dough stay put when you place them in the roasting dish. Brush a little more olive oil over the dough once it is in the dish. Remove some of the liquid from the spinach mixture. Pour the spinach mixture on top of the sheets of phyllo and spread it out evenly in the dish. Place 2 more sheets of phyllo dough on top of the spinach mix and wrap the leftover dough around the corners of the dish. Place the roasting pan in the oven and let the dish bake for about 30 minutes.

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