"You might not use the whole package, but always nice to have extra just in case you tear some."
And boy did I tear some...
In the end, I cheated by using bits of the torn pastry to patch-up holes in the rolled-up filo in the pan. It took 65 minutes before the top of my Boregi was nice and brown.
For the recipe, please go here.
I totally recommend this recipe and really loved the filling!
7 comments:
That looks delicious! I wonder if you have a recipe for a veggie version?
Mike: You might try this out. http://www.grouprecipes.com/97304/spinach-borek--flaky-spinach-pie.html
You could either try making it according to this recipe or just use the stuffing and make a big coil like Elra did.
I haven't tried this recipe out yet but it looks *right* to me. :)
Mike: Just realized you have gout and spinach is a no-go area. Let me think about this a bit and see if I can concoct something lower in purine.
It looks really good Murasaki. Filo is so temperamental. I love the effect but it is such a pain. Sometimes when I buy it, it is in shreds.
Lori: It's so nice to be back in touch with you again. I have really been way to remiss with my blog. Hopefully, I will be a little more prolific now. :)
This is definitely a very delicious recipe with the herbs and pine nuts in it. I would love to try it for sure :)
Glad to have found your blog. Enjoying it very much. Happy Monday.
Kristy
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