How to Make Borek (Armenian Spinach and Cheese Turnovers)

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How to Make Borek (Armenian Spinach and Cheese Turnovers)
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A shatteringly crisp exterior with a vibrant, cheesy filling.

4 ounces Muenster or Monterey Jack cheese, shredded1/2 cup chopped mixed tender herbs and tender stems , such as dill, parsley, mint, and cilantro1/4 teaspoon freshly ground black pepper8 ounces Greek feta, crumbled2 ounces chopped mixed tender herbs and tender stems, such as dill, parsley, mint, and cilantro 1/4 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume9 sheets phyllo dough, thawed and rested at room temperature for 30 minutesDirectionsIn a medium bowl,...

Each borek calls for about 3 tablespoons of filling. Use a spoon and a 1/4 cup measure to transfer the filling to the strip of dough. You can make 22 to 24 slightly smaller boreks with this recipe, too. Just cut the full-sized sheets of phyllo into thirds, lengthwise, to form twenty-seven 13- by 6-inch strips, and use 2 scant tablespoons of filling for each borek.The filling can be made up to 24 hours in advance and refrigerated. Stir well before using.

Uncooked boreks freeze wonderfully. Just place them in an airtight container separated by sheets of waxed paper or parchment and freeze for up to 3 weeks. Bake directly from frozen, increasing the total bake time by 5 to 10 minutes. Leftover baked boreks can be reheated on a wire rack set inside a rimmed baking sheet,in a 400˚F oven for 15 minutes.Amazing! I love it!

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