Spinach Borek
I probably could eat nothing but borek all day long and feel entirely okay with it. Typically when I want them, I run down to a bakery and buy a few. But given how easy they are to make (expecially the spinach kind), there's no real reason for me to not make them. There're a bunch of ways to make borek, but I invariably will choose the one that takes the least amount of time. Enter puff pastry. Since I actually had puff pastry in the house, I was excited because I didn't need to make a dough for the borek. These are shockingly simple to make, and have a wonderful, light flavor to them that makes you want to eat more and more. Hope you enjoy!
2 sheets puff pastry
flour
1 10-ounce box frozen spinach, thawed
2 small lemons
1/2 teaspoon sumac (optional)
1/2 tablespoon salt, divided
1/2 yellow onion, minced
1 tablespoon olive oil
1 egg
Put oil, onions, sumac and a third of the salt in a saute pan. Cook over medium heat until the onions are starting to turn translucent. Add the juice of a half a lemon and turn the heat down to low. Cook, stirring occasionally, until the onions start dissolving. Squeeze your spinach (I put the water in stock leavings or stock so it doesn't go to waste) and add it, plus the remaining salt and lemon juice, to the pan. Increase the heat to medium-low and stir well. Cook until it's almost dry looking.
Sprinkle a very light coating of flour on your board and rolling pin, and roll out your puff pastry. Cut into 6-8 pieces (depending on how small you want them), and turn your oven onto 400F. Put a spoonful of filling on one side of each of your rectangles of puff pastry. Whisk your egg and brush egg onto the pastry not covered in spinach mixture (make sure you leave enough room so the filling doesn't go all the way to the sides of the pastry) and fold over into a smaller rectangle. Push the pastry closed, removing as much air as possible in the process (basically like you're making turnovers is how you do this). Put each borek on a cookie sheet and when they're all done, refrigerate the cookie sheet while your oven heats. Once the oven is hot, put egg wash on the outside of the pastries and bake for 15-20 minutes, or until flaky looking and golden brown. Makes 12-16.
No picture, because I forgot where I'd put the camera again.
2 sheets puff pastry
flour
1 10-ounce box frozen spinach, thawed
2 small lemons
1/2 teaspoon sumac (optional)
1/2 tablespoon salt, divided
1/2 yellow onion, minced
1 tablespoon olive oil
1 egg
Put oil, onions, sumac and a third of the salt in a saute pan. Cook over medium heat until the onions are starting to turn translucent. Add the juice of a half a lemon and turn the heat down to low. Cook, stirring occasionally, until the onions start dissolving. Squeeze your spinach (I put the water in stock leavings or stock so it doesn't go to waste) and add it, plus the remaining salt and lemon juice, to the pan. Increase the heat to medium-low and stir well. Cook until it's almost dry looking.
Sprinkle a very light coating of flour on your board and rolling pin, and roll out your puff pastry. Cut into 6-8 pieces (depending on how small you want them), and turn your oven onto 400F. Put a spoonful of filling on one side of each of your rectangles of puff pastry. Whisk your egg and brush egg onto the pastry not covered in spinach mixture (make sure you leave enough room so the filling doesn't go all the way to the sides of the pastry) and fold over into a smaller rectangle. Push the pastry closed, removing as much air as possible in the process (basically like you're making turnovers is how you do this). Put each borek on a cookie sheet and when they're all done, refrigerate the cookie sheet while your oven heats. Once the oven is hot, put egg wash on the outside of the pastries and bake for 15-20 minutes, or until flaky looking and golden brown. Makes 12-16.
No picture, because I forgot where I'd put the camera again.
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