INGREDIENTS

INSTRUCTIONS

In a large saucepan, cook the onions in 2 Tb margarine until soft, not
brown. Add the well squeezed spinach, egg, nuts, raisins, parsley, salt,
pepper and dill. Mix well. Taste for adequate seasoning. Thaw the phyllo in
the refrigerator for at least a day before using. Unwrap and unrool dough,
covering it with a damp, well-wrung towel to keep it from drying out as you
work. With scissors, cut the dough in half lengthwise, all at once, rather
than sheet by sheet, and stack all together. Work off this stack. Brush
some melted margarine along half the top strip of dough. FOld the ungreased
half over the greased half and place a spoon of filling in one corner. Fold
the strip over, making a triangle. Continue making triangles as you fold
the strip up, like folding a flag. Tuck under any ragged edges and brush
top of triangle with margarine. Sprinkle with poppy seeds. Place on a
baking tray so as to get as many as possible on one sheet. Continue filling
strips of dough until all filling is used. Bake the boreks, one tray at a
time, in the upper third of a preheated 375 degree oven about 20-25 minutes
or until golden, turning pan once after about 15 minutes. Cool the boreks
on a wire rack for a few minutes before serving so condensation doesn't
form and soften the crust. Serve warm. Assembled boreks can be refrigerated
for a day or two before baking, or after baking freeze them on a cookie
sheet and then box them. Rewarm boreks in a 375 degree oven about 10
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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