Borek Recipe

April 30, 2008

Yield

24 servings

10 ounce Frozen chopped spinach Thawed and squeezed dry

5 ounce Feta cheese; crumbled (1 1/4 cups)

1 large Egg; beaten

1 teaspoon Fresh lemon juice

¼ teaspoon Grated nutmeg

4 tablespoon Pine nuts; (optional)

Salt and freshly ground black pepper; to taste

1 1/4 Sticks unsalted butter; melted

12 Sheets phyllo dough

2 tablespoon Sesame seeds

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 1/2 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

______

On Behalf Of Sarah Bottoms

Wednesday, 30 April 2008 8:32 AM

RE: Meal planning

I want the recipee. I already have the phyllo dough in the freezer.

Sarah B.

April 30, 2008

Hi hon - thanks for the recipe - I've filed it in the OT Recipes file since it's

pretty high in

fat per wedge, although easy on the calories - It'll be there for anyone who is

looking for a

special splurge and/or something to serve guests or other family members

Btw there IS supposed to be a way of dealing with phyllo with the aid of one of

those pan

spray deals to seriously reduce the fat, but I've not tried it myself. Has

anyone else???

Love and hugs, Pat

April 30, 2008

I appreciate the recipe and it is too yummy.

If you want a slimming diet modify the recipe in the following way

Yield

> 24 servings

> 100 leaves or bunches of fresh spinach cut clean and squeeze dry

> 2 teaspoon Fresh lemon juice

> ¼ teaspoon Grated nutmeg

>Fresh tomato

> Salt to taste (remember the vegetables contain salt and so the

usage should be half the quantity of normal use

freshly ground black pepper; to taste

> 12 Sheets phyllo dough

> 2 tablespoon Sesame seeds

> 2 table spoons of grated coconut

> In medium bowl, mix spinach, cheese, egg, lemon juice, nutmeg and

cut fresh tomato pieces

if desired. Season with salt and pepper. Preheat oven to 350

degrees.

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 dough with melted butter. Spread

1/2 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.

IF YOU WILL PLEASE OBSERVE I REMOVED EGG AND UNWANTED FATS. I

SUGGESTED USAGE OF BUTTER FOR BRUSHING. INSTEAD OF BUTTER WE COULD

USE VEGETABLE OIL LIKE SUNFLOWER OIL OR SOYA BEAN OIL.

While i could suggest you easier way to do it, I desisted from that

sinc i did not want to distract.

I am sure you will enjoy the garden fresh vegetarian food.

m.s.sastry

In , " Julie " <brookj wrote:

>

> Yield

> 24 servings

> 10 ounce Frozen chopped spinach Thawed and squeezed dry

> 5 ounce Feta cheese; crumbled (1 1/4 cups)

> 1 large Egg; beaten

> 1 teaspoon Fresh lemon juice

> ¼ teaspoon Grated nutmeg

> 4 tablespoon Pine nuts; (optional)

> Salt and freshly ground black pepper; to taste

> 1 1/4 Sticks unsalted butter; melted

> 12 Sheets phyllo dough

> 2 tablespoon Sesame seeds

>

> 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 1/2 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

> ______

>

> On Behalf Of Sarah

Bottoms

> Wednesday, 30 April 2008 8:32 AM

>

> RE: Meal planning

>

> I want the recipee. I already have the phyllo dough in the freezer.

>

> Sarah B.

>

April 30, 2008

It's a very traditional recipe but you could definitely use a butter

flavored spray or a low fat margarine to reduce the fat and also a light

feta. I have made things with phyllo using the butter flavored spray and

they turn out fine. plain oil sprays work but the butter flavored ones give

the pastry more color and flavor.

I can't make it with the spray this time as it is what we are making in our

cultural foods class that day and we have to follow the authentic recipe as

we need to be able to make things traditionally from all cultures for our

clients. We get to take home what we make so my Thursday meals are planned

around what we make in class. Although this recipe says it is from

Vegetarian Times. it is almost exactly like the traditional spinach borek

recipe from Turkey that we have been given for class. Make sure the spinach

is very dry or you will have a soggy mess. Also ensure the feta has been

drained well. If you buy the sort in brine make sure you rinse it first

then dry it before crumbling or you will have a very salty dish.

You can't really omit the egg and have the filling set and it needs to be

set. It is however only 1 egg between 24 serves so the fat content from egg

is negligible. It really is mostly the butter to blame for the fat so I

would suggest using butter spray. you just lightly spray instead of

brushing. The end result is a bit drier but as the filling is moist it is

fine. I plan on making sure the rest of that day is low in fat anyway and

will just have a green salad with this.

The method is one of the most traditional in Turkey for borek making but it

is fiddly and I have seen people just layer the phyllo and filling in dishes

pie fashion before baking. Sorry it is not vegan friendly.

I hope this extra information is helpful. I should have posted the lower fat

suggestions with the recipe but I sent it off in such a rush before I left

today that I didn't think about it until later so I was happy to see your

post as it reminded me to suggest modifications. Thank you.

Julez

_____

On Behalf Of Pat

Wednesday, 30 April 2008 10:04 AM

Re: Borek Recipe

Hi hon - thanks for the recipe - I've filed it in the OT Recipes file since

it's pretty high in

fat per wedge, although easy on the calories - It'll be there for anyone who

is looking for a

special splurge and/or something to serve guests or other family members

Btw there IS supposed to be a way of dealing with phyllo with the aid of one

of those pan

spray deals to seriously reduce the fat, but I've not tried it myself. Has

anyone else???

Love and hugs, Pat

Checked by AVG.

Version: 8.0.100 / Virus Database: 269.23.6/1404 - Release 4/29/2008

6:27 PM

April 30, 2008

Shankarsastry and Julie!

You guys are quite a team!!! That's great that you could come up with such

clever ways of adapting this traditional recipe to low-fat and low-cal - and

reasonably low salt too! Wowieee!!! (I'm giggling like a fool here, because I

have eaten this dish back in the good old days and although I'm vegan now, I

would have LOVED to have been able to make it so that it would have been

slimming and healthy!)

If either of you now makes the dish with its changes - and then writes down the

recipe as actually made so that it can be filed by me and saved by other members

- please send it in!!! I think there are quite a few here who would be VERY

grateful

Love and hugs to both of you, Pat

----

My blog: http://beanvegan.blogspot.com

" Atrocities are not less atrocities when they occur in laboratories and are

called medical research. " (George Bernard Shaw)

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

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April 30, 2008

How about using partially cooked Chick peas some which you mash...You sautee

them with onions and garlic and fill the bourekas with them..Here in Israel we

add cumin and a few other spices and fill sambousak with that (a fried

dough..but it can be used for filling other things as well...I sometimes fill

egg plant with that and bake it.Menashe & Alizah Hochstead Acts of Kindness will

bring Moshiach 02-9309715 050-54-770-04

: drpatsant: Wed, 30 Apr

2008 05:51:53 -0700RE: Re: Borek Recipe

Shankarsastry and Julie! :)You guys are quite a team!!! That's great that you

could come up with such clever ways of adapting this traditional recipe to

low-fat and low-cal - and reasonably low salt too! Wowieee!!! (I'm giggling like

a fool here, because I have eaten this dish back in the good old days and

although I'm vegan now, I would have LOVED to have been able to make it so that

it would have been slimming and healthy!)If either of you now makes the dish

with its changes - and then writes down the recipe as actually made so that it

can be filed by me and saved by other members - please send it in!!! I think

there are quite a few here who would be VERY grateful :)Love and hugs to both of

you, Pat----My blog: http://beanvegan.blogspot.com " Atrocities are not less

atrocities when they occur in laboratories and are called medical research. "

(George Bernard

Shaw)________Be a better

friend, newshound, and know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

April 30, 2008

--- On Wed, 4/30/08, dmmarshallman <dmmarshallman wrote:

> Vegans and eggs what.

> Sent via BlackBerry by AT & T

Hmmm, not quite sure I understand this message properly Maybe it got sent

before the message was quite finished.

But to try: Nope, vegans wouldn't eat borek or anything else with eggs in it -

we'd have to substitute. There are a variety of things one can use - including a

commercial egg substitute - depending on whether the egg is needed to help to

leaven the dish or to bind the ingredients. I generally use a flax 'egg' (see

our Files for Recipes and the Fakes folder) - which usually means one Tbsp

ground flax seed in three Tbsp of water per 'egg'. It works for most things. I

also like to follow Maida's advice and add a tsp of soy lecithin for that extra

'eggy' (but not disgustingly so) flavour

Does that answer your concern?

Love and hugs, Pat

----

My blog: http://beanvegan.blogspot.com

" Atrocities are not less atrocities when they occur in laboratories and are

called medical research. " (George Bernard Shaw)

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

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April 30, 2008

Mmmmmmmm! Sounds good too!! Actually, there is a large variety of things that

could be used to fill the phyllo pastry, isn't there? I remember one little

restaurant that used to simply make parcels of ratatouille!

Love and hugs, Pat

----

My blog: http://beanvegan.blogspot.com

" Atrocities are not less atrocities when they occur in laboratories and are

called medical research. " (George Bernard Shaw)

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

April 30, 2008

The Spray oils like Pam work wonderful with Phyllo and reduce the calories

and fat immensely. You could also further reduce the calories and fat

content in this recipe by substituting Fat Free Feta Cheese and egg beaters

for the whole egg.

Have a great Day, Marcia

_____

On Behalf Of Pat

Tuesday, April 29, 2008 8:34 PM

Re: Borek Recipe

Hi hon - thanks for the recipe - I've filed it in the OT Recipes file since

it's pretty high in

fat per wedge, although easy on the calories - It'll be there for anyone who

is looking for a

special splurge and/or something to serve guests or other family members

Btw there IS supposed to be a way of dealing with phyllo with the aid of one

of those pan

spray deals to seriously reduce the fat, but I've not tried it myself. Has

anyone else???

Love and hugs, Pat

April 30, 2008

> The Spray oils like Pam work wonderful with Phyllo and

> reduce the calories

> and fat immensely. You could also further reduce the

> calories and fat

> content in this recipe by substituting Fat Free Feta Cheese

> and egg beaters

> for the whole egg.

Good thinking Ya see???? There are hugely accessable ways to reduce fats and

calories and still eat really really well! I love it. Thanks a bunch.

Love and hugs, Pat

----

My blog: http://beanvegan.blogspot.com

" Atrocities are not less atrocities when they occur in laboratories and are

called medical research. " (George Bernard Shaw)

______________________________\

____

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

May 1, 2008

This sounds amazing!

Could I use Ener-G egg replacer do you think? I have a recipe for tofu feta and

vegan butter. I am trying to get closer to becoming a vegan...

Thanks,

Cassie

Julie <brookj wrote: