Boreg or borek covers a large range of tasty pies and pastries in all different shapes, using phyllo, puff pastry or a dough like pizza dough, as well as a large filling variety. Here I will be using phyllo with a spinach and cheese filling.
Typically, I only make this for special occasions because it can be a real drag to stand at the counter folding. When I really want to make spinach and cheese boreg but I'm not up to the daunting task of folding and buttering, I make this in a tray instead which cuts the time commitment. I've included some quick notes on that at the bottom of the recipe as well as notes for freezing.
Ingredients
1 package phyllo
200g butter for brushing
250 grams shredded mozzarella cheese
85 grams crumbled feta cheese
70 grams cottage cheese
1 egg
1 cup chopped spinach
1/4 cup chopped spring onion
1 tablespoon dried mint
1/4 cup chopped parsley
Method
Notes for working with phyllo - When using phyllo make sure to take out 1-3 sheets at a time and leave the rest covered under a slightly damp tea towel or plastic wrap. Each time you finish assembling a boreg it should be moved to a tray, not touching any others. Keep them all covered with plastic wrap or a tea towel. Also use one sheet at a time, especially if you are just getting used to the folding, I like to get several out at a time, sometimes 3 - 5, as I work fast and don't like to mess around removing sheets.
If baking immediately, preheat oven to 350°F/180°C
In a bowl mix together the cheeses, egg, spinach, mint and parsley.
Melt butter in a small saucepan over low heat or in 30 second increments in the microwave.
Open the phyllo, place 1 sheet on your work area with the shorter end in front of you and cover the rest. Brush the phyllo with butter and fold it in thirds lengthwise.
Place a heaping tablespoon of filling at the bottom of the strip and fold it into a triangle like a flag. Once folding tuck the loose end under the bottom and brush the triangle with butter again before moving to the tray. Continue folding the rest.
Bake in preheated oven for 20 minutes. Keep an eye on them for the last 5 minutes as they can burst if over cooked.
Cool slightly on a wire rack before serving.
Notes
Prep ahead - These can be assembled and baked off the next day by storing them in the fridge on the flat tray under plastic wrap or a tea towel. Simply pop into the preheated oven when ready to bake.
Freezing - These cook very well from frozen. Do Not Thaw Simply add 3 minutes to the bake time but keep an eye on them toward the end of the cooking time. Freeze these on a tray before tossing into a freezer safe bag.
An alternative to triangles would be to assemble this in a tray. Cut the phyllo to the size of your tray and layer in about 10 pieces of phyllo, buttering each layer, then the cheese filling. Add another 10 layers of phyllo and butter. Cook between 25-40 minutes depending on the size of the tray. Be ready to cover loosely with foil half way through cooking if the top begins to brown too quickly.
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