Ingredients
Scale
- 1 tbsp olive oil + 1/2 cup olive oil (separated)
- 1 shallot chopped finely
- 1 bunch of kale hard stems removed and leaves roughly chopped
- 1 bunch of Swiss or rainbow chard hard stems removed and leaves roughly chopped
- 1/2 cup crumbled feta cheese
- 4 ounces shredded mozzarella
- 1 bunch of dill hard stems removed and roughly chopped
- Zest of 1 lemon
- Salt and pepper to taste
- 1 roll of phyllo a package usually comes with 2 rolls (defrosted)
Toppings:
- 1 egg
- 1 tbsp milk
- Zaatar
- Aleppo Pepper
- Parmesan cheese
On the Side
- Labneh or Greek yogurt
- Lemon wedges
Instructions
- Over medium heat, add 1 tablespoon olive oil and sautee shallots for a few minutes until softened. Add chopped greens and saute for 2-3 minutes until wilted and add to a bowl and cool for a few minutes.
- Add the feta, mozzarella, dill and lemon zest to the greens and mix to combine. Taste for seasoning and adjust as needed.
- Roll out phyllo and place a damp towel over the sheets not being used yet.
- Place 1 sheet of phyllo on a clean surface and brush with olive oil all over. Repeat with 2 more sheets, stacking them on top of each other.
- Take about 1/2 cup of filling and place filling along side the longer end of the phyllo. Roll phyllo up so it looks like a long snake and then curl one side in, so its coiled into a round borek.
- Continue with remaining phyllo and mixture until you have 6 borek.
- Whisk egg wash and milk together and brush egg wash all over borek and sprinkle with zaatar, Aleppo pepper and an extra dusting of grated Parmesan cheese.