Recipe - Spinach Pastries (Borek)

10 ounce Frozen chopped spinach
Thawed and squeezed dry
5 ounce Feta cheese; crumbled
(1 One fourth cups)
1 lg Egg; beaten
1 teaspoon Fresh lemon juice
One fourth teaspoon Grated nutmeg
4 tablespoon Pine nuts; (optional)
Salt and freshly ground
black pepper; to taste
1 One fourth Sticks unsalted butter;
melted
12 Sheets phyllo dough
2 tablespoon Sesame seeds

MAKES 24 WEDGES OVOLACTO

These delicious stuffed phyllo coils are one of the many shaped borek
(pastries) served in Turkey. They can be made with different doughs. but
the lightest and flakiest are made with phyllo pastry. To help keep coils
neatly shaped during cooking, place a roll of scrunched foil around them
before baking.

In medium bowl, mix spinach, cheese, egg, lemon juice, nutmeg and pine nuts
if desired. Season with salt and pepper.

Preheat oven to 350 degrees. Brush baking sheet with a little melted
butter. Unroll dough and place on the work surface, keeping stack intact.
With longest edge parallel to work surface, brush top sheet of pastry with
melted butter. Spread One half cup filling in a thin strip evenly along bottom
edge. Using whole stack to help you, flip 2 sheets of dough over to enclose
the filling and quickly continue to roll up to form a long "snake".

Move this to one side and cover the remaining stack of dough with damp
cloth. Quickly coil "snake" around itself to form a compact circle.
Transfer to baking sheet. Repeat with remaining pastry and filling, placing
coils on baking sheet as close as possible. (This will prevent them from
spreading too much during cooking.)

Brush coils with remaining butter and sprinkle with sesame seeds. Bake
until golden, about 30 minutes. Allow to cool on baking sheet before
removing to serving platter. Cut each pastry into 4 wedges. Serve warm or
at room temperature.

PER WEDGE: 104 CAL.; 2G PROT.; 8G TOTAL FAT (4G SAT. FAT); 6G CARB.; 30MG
CHOL.; 184MG SOD.; 0 FIBER.

Recipe by: Vegetarian Times Magazine, August 1998, page 42

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