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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 doesnt 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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|Serving Size: 1 Serving (887g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 425 (48%)|
|Amt Per Serving||% DV|
|Total Fat 47.2g||63 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 14g|
|Cholesterol 0mg||0 %|
|Sodium 576.2mg||20 %|
|Potassium 1651.4mg||43 %|
|Total Carbohydrate 117.4g||35 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 104.6g|
|Protein 12.2g||17 %|
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Calories per serving: 879
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