Borek (Armenian spinach and cheese turnovers)

Ingredients

• 225 g Greek feta
• 115 g Muenster or Monterey Jack cheese
• 70 g Fresh goat cheese
• 60 g Mixed fresh herbs (dill, parsley, mint, cilantro)
• 60 g Green onions (scallions)
• 110 g Eggs
• 1 tsp Ground black pepper
• 285 g Frozen chopped spinach
• 225 g Greek feta (for the second filling)
• 70 g Fresh goat cheese (for the second filling)
• 60 g Mixed fresh herbs (dill, parsley, mint, cilantro) (for the second filling)
• 60 g Green onions (scallions) (for the second filling)
• 110 g Eggs (for the second filling)
• 1 tsp Fine salt
• 1 tsp Ground black pepper (for the second filling)
• 9 sheet Phyllo dough (13x18-inch sheets)
• 140 g Unsalted butter
• 1 tbsp Hulled sesame seeds
• 1 tsp Nigella seeds (optional)

Method

1. Preheat the oven to 190 °C (350 °F) in the middle rack position. Cut the stack of phyllo sheets in half lengthwise to get 18 sheets measuring 13 × 9 inches. Stack and cover with a sheet of parchment paper and a clean kitchen towel.
2. Melt the butter in a small saucepan over medium heat, stirring frequently and lowering the heat if necessary to prevent it from browning. Cook until the foam subsides (about 5 to 7 minutes). Remove from the heat.
3. Take one phyllo sheet from the stack and place it on a work surface, long side parallel to the edge of the counter. Lightly and evenly brush the half of the sheet closest to you with butter, along the length. Fold the sheet in half toward you to cover the buttered section. Rotate the sheet 90 degrees so the short side faces you, then brush the entire surface with butter.
4. Place a portion of filling (about 40 g) in the lower left corner of the strip, about 2.5 cm (1 inch) from the bottom edge. Shape the filling into a rough triangle with its long side facing the bottom right corner of the phyllo. Lift the bottom right corner and fold over the filling to form a right-angle triangle. Continue folding in the same manner to the end of the strip. Trim any excess phyllo. Brush the top of the triangle with butter and set it on a parchment-lined baking sheet, seam side down. Sprinkle with a small pinch of the seed mixture (sesame and nigella).
5. Repeat with the remaining phyllo and both fillings (alternating or making half of each), arranging the boreks in pairs with their long sides facing each other to form two rows of eight boreks each.
6. Bake until golden brown and crispy, 20 to 23 minutes, rotating the baking sheet halfway through. Let cool on a wire rack for at least 5 minutes before serving.

Nutrition

Per serving

Energy

758.9 kcal

Protein

32.17 g

Carbohydrate

18.78 g

Fat

62.79 g

Fibre

3.51 g

Calcium

175.19 mg

Iron

1.04 mg

Magnesium

22.01 mg