*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Margarine
    2       md           Onion, chopped
    2       pk           (10-oz each) frozen chopped
                         Spinach thawed and squeezed
    1                    Lightly beaten egg
      1/2   c            Chopped walnuts/almonds/
      1/3   c            Raisins
      1/2   c            Chopped parsley
      3/4   ts           Salt
                         Fresh ground black pepper
    1       t            Dried dill
    1       lb           Phyllo leaves
    1 1/2                Stick margarine melted
                         Poppy seeds
   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.
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