Spinach Cheese Borek. A delicious easy to make savory pastry that is crispy flakey on the outside and creamy cheesy in the inside.
Jump to RecipeThese savory stuffed pastries can be filled with anything you like: ground beef, shredded meat, cheese, spinach, cooked potatoes etc. They are the perfect snack or appetizer to make for a dinner party. You can make these with phyllo sheets or puff pastry pastry sheets both taste DELICIOUS!
Spinach Cheese Filing
The filling consists of cream cheese, caramelized onion, red crushed pepper, salt, black pepper, parmesan and spinach. You can also add mozzarella or feta. If you are having some difficulties maintaining the triangle shape with the phyllo sheets, you can opt for an egg roll shape if that’s easier.
Please let me know if you have any questions.
Hope you give these delicious savory pastries a try!
Spinach Cheese Borek
Ingredients
- 8 ounce cream cheese packet
- 1 teaspoon red crushed pepper
- salt to your liking
- black pepper to your liking
- 3 cups fresh baby spinach wilted and drianed or frozen spinach
- 4 tablespoons unsalted butter
- 1 egg egg wash
- sesame seeds
- 2 tablespoons freshly grated parmesan you can also add mozzarella
- 1 phyllo packet or puff pastry box
- 1 medium onion ( sautéed / caramelized)
Instructions
- Preheat oven 350 F
- In a bowl, add cream cheese, black pepper, carmelized onion, salt, spinach and parmesan and mix everything well. You should have about 1 cup of cheese filling.
- You can use puff pastry or phyllo pastry to make this. If you’re using puff pastry, you won’t need to butter the sheets. If you’re using phyllo pastry, begin my taking 4-5 phyllo sheets, brushing each one lightly them with some melted unsalted butter. Cut the pastry in half lengthwise.
- Place one tablespoon of filling at the end of the pastry and then fold it onto itself until you reach the end, making a triangle shape. Brush each borek with the egg wash and some sesame seeds or black seeds. Repeat this step until you have no more cheese filing left. Line a baking sheet with partchment paper and place each borek about one inch apart.
- Place baking sheet on the middle rack and bake until golden and crispy about 15 -17 minutes. Make sure to keep any eye on them you do not want to burn them.