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1
Squeeze excess water from spinach.
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2
Heat olive oil in a nonstick frying pan over medium heat.
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3
Add grated onion, stiring until it begins to change color, about 5 minutes.
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4
Add spinach, dill, nutmeg, and garlic salt.
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5
Cook and stir several minutes until spinach is warmed through.
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6
Remove from heat and allow to cool completely.
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7
When mixture is cool, add feta and 2 tablespoons of parmesan.
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8
Fluff and mix with a fork until ingredients are evenly combined.
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9
Preheat oven to 350 degrees F. Line a baking sheet with parchment.
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10
Unroll phyllo dough out onto your work surface, covering with plastic wrap and a damp tea towel.
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11
Place a sheet of pastry in front of you on a large cutting board, stopping to recover unworked dough (it quickly dries out).
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12
Brush dough lightly with clarified butter and repeat the process twice more.
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13
Cut your stack of buttered pasty lengthwise into 3 even strips.
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14
Place one tablespoon of filling on the end of a strip and fold as you would a flag, trimming the ends as necessary.
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15
Try not to fold too tightly because the pastry will burst during baking.
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16
Brush tops with butter and place on a baking sheet.
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17
Dust each borek with parmesan cheese.
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18
Repeat until filling and dough are used up.
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19
Bake at 350 degrees F for 20 minutes.
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20
Traditionally, an egg is added to the filling and an egg wash is brushed over the top so that sesame seeds will adhere.
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21
Its your call.
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22
The filling can be made several days in advance (drain before using).
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23
You can make the triangles and freeze before baking or you can freeze them afterwards.
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24
Both methods work great for me.
