Description: Indulge in the flaky, buttery goodness of these spinach-filled phyllo triangles, minus the feta – a game-changing twist on the classic borek recipe. These crispy, savory treats are perfect as an appetizer or snack.
Prep Time: 20 mins | Cook Time: 25 mins | Servings: 12-15
Ingredients:
1 package of phyllo dough (usually found in the freezer section)
2 cups fresh spinach leaves
1/4 cup chopped scallions (green onions)
1/4 cup grated carrots
1/4 cup crumbled paneer (Indian cheese) or ricotta cheese
1 tablespoon olive oil
1 teaspoon lemon zest
Salt, to taste
2 cloves garlic, minced
Step-by-Step Instructions:
1. Preheat your oven to 375°F (190°C). Thaw the phyllo dough according to package instructions.
2. In a large mixing bowl, combine the chopped spinach, scallions, carrots, paneer or ricotta cheese, olive oil, lemon zest, salt, and garlic. Mix well until all the ingredients are fully incorporated.
Step-by-Step Instructions (continued):
1. Lay out one sheet of phyllo dough on a flat surface. Brush with some melted butter, making sure to cover the entire sheet.
2. Place about 1 tablespoon of the spinach mixture along the edge of the phyllo sheet, leaving a small border at both ends.
3. Fold the bottom half of the phyllo sheet up over the filling, then fold in the sides and roll the triangle into its final shape. Repeat with the remaining ingredients.
Pro Cooking Tips:
To prevent the phyllo from drying out, make sure to brush each sheet with butter before adding the filling.
Don’t overfill the triangles, as this can cause them to break open during cooking.
You can adjust the amount of garlic and lemon zest to your taste preferences.
Serving Suggestions:
Serve these boreks warm or at room temperature. They pair well with a refreshing glass of mint tea or a tangy yogurt raita.
Enjoy them as an appetizer or snack, perfect for game days or movie nights.
You can also serve them as part of a larger spread, alongside other savory treats like samosas or chaat items.
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