Today’s recipe features another adaptation of a Middle Eastern dish, Boreks, also known as Bourekas. Kip, aka, The Messy Vegetarian Cook came up with this version that’s packed with authentic flavors and a flaky crunch that will have you daydreaming about your next vacation somewhere along the Mediterranean or Caspian Seas!
Leave a comment and let us know how you use phyllo pastry for a chance to win Free Earth Balance®!
Ingredients (makes 8-10)
450g fresh spinach
1/2 tbsp olive oil
1 medium onion, halved and thinly sliced
3 cloves of garlic, minced
a lemon (for juice and zest)
1/2 cup non-dairy cheese or nuts
1 tbsp pomegranate molasses
1/4 tsp ground nutmeg
1/4 tsp paprika
1/8 tsp allspice
1/4 tsp salt
1 tsp corn flour
4 sheets of phyllo pastry + 3 tbsp melted Earth Balance® Natural Buttery Spread
60-80 ml vegan yogurt (1/4-1/3 cup)
More salt, to taste
Za’atar or sumac, to garnish (optional)
Directions:
Preheat oven to 400° F and lightly grease baking sheet.
Make the yogurt sauce first by pounding, in a pestle and mortar, around 2 tsp of lemon juice with about 1 clove worth of garlic into a paste. Add yogurt, plus salt to taste, and stir to combine well. Set aside.
Steam the spinach by placing it in a large stockpot with a tablespoon of water. Cover and cook over medium until the leaves are wilted. Stir every minute or so to expose all leaves to the water. Drain and press out as much of excess water as possible. Place in a large bowl.
Fry onion over medium heat for 2 or 3 minutes in the 1/2 tbsp olive oil, until soft. Add the rest of the garlic and cook a further 30 seconds to 1 minute until fragrant but not burnt. Remove from heat and place onion mix in the bowl with the spinach.
Add around 1/2 tbsp of freshly squeezed lemon juice and 1/4 teaspoon or so of zest. Also toss in vegan cheese, pomegranate molasses, nutmeg, paprika, allspice, salt and corn flour. Mix well.
Melt the Earth Balance® Natural Buttery Spread and have ready. Place 4 sheets of phyllo pastry on counter surface and cut across the middle of the shortest length, leaving 8 even sized sheets of pastry. Place one stack on top of the other to begin the process of rolling the pastries.
To make the roll, brush the pastry liberally with melted butter and place 2 or 3 tablespoons of spinach filling along one of the edges. Roll once or twice, fold in the sides, and continue to roll all the way up. Place on baking tray and continue the process until all of pastry has been used. Brush with the remaining butter.
Bake for 15-20 minutes, or until the pastries are lightly browned and crispy. Serve with some of the yogurt sauce poured over and garnish with za’atar seasoning, if desired.
We love how versatile phyllo pastry is. What else do you make with it?
Let us know below and you could be the next winner of free Earth Balance® products in our Everyday Giveaway!
