Spinach Boereg with Filo
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
N/A N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 (10 oz) pkgs frozen chopped spinach, thawed and drained 1 lb filo dough (fresh) 1 lb Monterey Jack cheese, shredded
1 (8 oz) pkg cream cheese, (can use "lite"), softened 1-2 eggs 1 small onion, chopped
2 T butter 2 tsp dried dill 1/4 C chopped fresh parsley, optional
dash salt and pepper to taste 1/2 lb sweet unsalted butter (desalted-clarified), melted



1 Defrost spinach and drain in colander. Squeeze as dry as possible. Saute onions in 2 T butter; add spinach, dill, optional parsley and salt and pepper to taste. Mix cream cheese and eggs; add Jack cheese and mix into spinach mixture. Take 1 sheet of filo; cut lengthwise into 2 strips. Brush each with clarified melted butter. (Keep rest of filo covered to prevent drying.) Reheat the butter as necessary to keep melted. Place a heaping tablespoon of filling at bottom of each filo strips. Roll, cigar-like, about halfway up, then fold in sides and continue to end. Or, "flag-fold". Brush with butter. Bake at 350 F until a light golden brown. Can also be frozen (buttered, but unbaked).

Back