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Spinach Borekas
Ave. Rating is 3 (2 ratings) Add Your Comments and Ratings

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There are many variations of borekas -- both in the spices and the filling. This one uses nutmeg and fennel to create a tasty boreka! You can also vary this recipe by making the borekas smaller -- these will be about 4 inches long. Make them half as wide and the spinach is less prominent.

Serves: 6

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Sephardic Parve Side Dish

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2 lb spinach -- fresh
2 cups onion, chopped fine
2 tbl. olive oil
5 garlic cloves, minced
1 pinch of nutmeg powder
1 pinch of fennel
Salt and pepper to taste
1 pkg phyllo dough
1/4 cup vegetable oil


  1. Bring 2 quarts of salted water to boil and add spinach for 2 to 3 seconds and remove.
  2. Rinse spinach under cold water and remove excess water
  3. Sauté onions in olive oil until soft. Add garlic and continue for 2 to 3 minutes. Set aside.
  4. Mix cooled onions and garlic with spinach and add seasonings. Set aside.
  5. Place 2 phyllo sheets on a dry surface and lightly brush each with vegetable oil.
  6. Fold the phyllo into thirds, making a strip about 4" wide.
  7. Place 2/3 cup of spinach filling on bottom left corner of phyllo. Fold the bottom left corner over the filling, forming a triangle with two equal sides.
  8. Continue folding at a right angle to the end of the strip.
  9. Repeat with remaining phyllo sheets until all filling is used.
  10. Bake for 12 to 15 minutes at 375 degrees until golden brown.

Reader Comments

Carlynda says...
Rating is 3

It's always a pleasure to hear from someone with exseptire.
May 16, 2016 (report abuse)

eliec says...
Rating is 3

These are fine if you enjoy lots of spinach. I would add more salt and maybe mix in some cheese with the spinach.
Jan 15, 2009 (report abuse)



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