Description
Flaky phyllo pastry filled with sauteed greens, cheeses, and herbs. A delicious appetizer or light meal.
Ingredients
Units
Scale
- 1 tbsp olive oil (15 ml) olive oil
- 1/2 cup (118 ml) olive oil
- 1 shallot
- 1 bunch kale
- 1 bunch Swiss or rainbow chard
- 1/2 cup (118 ml) crumbled feta cheese
- 4 ounces (113 g) shredded mozzarella
- 1 bunch dill
- Zest of 1 lemon
- Salt
- Pepper
- 1 roll phyllo
- 1 egg
- 1 tbsp milk (15 ml) milk
- Zaatar
- Aleppo Pepper
- Parmesan cheese
- Labneh or Greek yogurt
- Lemon wedges
Instructions
- Over medium heat, add 1 tablespoon olive oil and sauté shallots for a few minutes until softened. Add chopped greens and sauté for 2–3 minutes until wilted, then 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.
- Place 1 sheet of phyllo on a clean surface and brush with olive oil. Repeat with 2 more sheets, stacking them on top of each other.
- Take about 1/2 cup of filling and place it along the longer end of the phyllo. Roll the phyllo up into a long snake shape, then curl one side in to coil it into a round borek.
- Repeat with the remaining phyllo and filling until you have 6 borek.
- Whisk together an egg wash and milk. Brush the egg wash all over the borek and sprinkle with zaatar, Aleppo pepper, and an extra dusting of grated Parmesan cheese.
Notes
- To prevent soggy borek, ensure the greens are thoroughly cooled before adding them to the phyllo.
- For a richer flavor, use a mixture of feta, mozzarella, and parmesan cheeses.
- Leftover borek can be stored in the refrigerator for up to 2 days and reheated in a preheated oven at 350°F (175°C) for 10-15 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 borek
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 10
- Cholesterol: 40