Spinach Boreks

Posted by Penny Moline on Wednesday, February 1, 2012 Under: Appetizer
Spinach Boreks

Spinach 2 pounds
butter 4 ounces
onion chopped fine 4 ounces
scallions, chopped fine 1 ounce
fresh dill chopped 1 ounce
Feta cheese, crumbled 1 pound
salt and pepper to taste
phyllo dough 25 sheets
butter melted 8 ounces

Use frozen spinach and prepare per package directions, drain well
Chopped fine
saute onions, and add spinach and dill.
mix in feta cheese
season to taste
prepare phyllo sheets
thaw phyllo if it is frozen.  Unwrap and unfold the stack of sheets cut in half length wise
keep the phyllo coved to prevent drying
taking one sheet at a time, brush it lightly with melted butter.
Fold it in half lenghtwise and butter again.
Stuff and fold packets per directions:
Put a small mound about 1/2 ounce of spinach mixture toward the bottom of the strip and a little to one side
Fold up into a triangular packet
arrange on baking dish loose side down
butter, bake them at 375 for 20 to 25 minutes or until golden

In : Appetizer 

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Spinach Boreks

Posted by Penny Moline on Wednesday, February 1, 2012 Under: Appetizer
Spinach Boreks

Spinach 2 pounds
butter 4 ounces
onion chopped fine 4 ounces
scallions, chopped fine 1 ounce
fresh dill chopped 1 ounce
Feta cheese, crumbled 1 pound
salt and pepper to taste
phyllo dough 25 sheets
butter melted 8 ounces

Use frozen spinach and prepare per package directions, drain well
Chopped fine
saute onions, and add spinach and dill.
mix in feta cheese
season to taste
prepare phyllo sheets
thaw phyllo if it is frozen.  Unwrap and unfold the stack of sheets cut in half length wise
keep the phyllo coved to prevent drying
taking one sheet at a time, brush it lightly with melted butter.
Fold it in half lenghtwise and butter again.
Stuff and fold packets per directions:
Put a small mound about 1/2 ounce of spinach mixture toward the bottom of the strip and a little to one side
Fold up into a triangular packet
arrange on baking dish loose side down
butter, bake them at 375 for 20 to 25 minutes or until golden

In : Appetizer 

Next post: Egg Roll
Previous post: Super Bowl Menu....

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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