I selectively like winter. I like winter sports. I like walking through freshly fallen snow. I like the fact that you can eat so much food but nobody could ever tell because you are layered with so much winter clothing your shape is not discernible (I'm totally kidding - don't use that as an excuse). I do hate however the slush and cold. I like staying inside on cold days and cooking. I feel like I've been doing that alot recently.
So this is the last Armenian recipe that I'll be posting this month. It's been fun, but I have a whole bunch of other delicious things that I want to share. This my friends, is Armenian style Borek
Borek is one of my favourite appetizers. It is the same as the Greek spanakopita but in miniature form. They are filled with a cheese and herb mixture, but you can really toss in any fillings you would like. I would love to try a mushroom, parsley and caramalized onion mix!
Now making these is kinda finicky. It takes a while so normally when we make a full batch there are 3 of us working away. It makes the time pass quicker and its a great time for socializing... And since its so cold out nobody REALLY wants to go outside anyways. Stay inside! Invite some friends over! Make some borek!
Recipe: Borek
1 package of phyllo (~18 sheets makes about 54 borek)
Ingredients:
1 package of phyllo
1/4 cup melted butter
1/4 cup olive oil
2 cups feta cheese
1/2 cup ricotta cheese
1/2 cup block cheese*
4 eggs
3/4 cup dill, chopped
3/4 cup parsley, chopped
*Kasari (a Greek cheese) is preferred but you can also use mozarella or havarti
Method:
Combine the melted butter and the olive oil and set aside. In a medium bowl, use a fork to mash the feta cheese. Add the ricotta and block cheese and mix together. Beat the eggs together in a bowl and add to the mixture, as well as the dill and parsley. Set aside.
Cut the phyllo dough horizontally into 1/3's and stack all together. If you are doing a full package of phyllo, they will dry out, so you can place a lightly dampened cloth overtop of the sheets to keep them moist. Be very gentle when handling the phyllo sheets as they tear easily.
Work with one 1/3 sheet of phyllo at a time. Lightly brush the phyllo with the olive oil and butter mixture and place ~1 tsp of filling at one end. Fold the left side over the filling, followed by the right side. Lightly brush the phyllo again and fold the bottom in. fold the phyllo tip to tip to create triangles (don't worry if the dough breaks or tears, they will still turn out).
Once the end of the sheet is reached, lightly brush the triangle with the butter mixture and fold the edge over so it is neat. Set in a container with waxed paper. Repeat with the rest of the sheets of phyllo.
To bake the borek, preheat the oven to 350 degrees F. Place on a lightly oiled baking sheet or a silpat. Bake until golden brown (20-25 minutes). Serve hot.
