Spinach and Cheese Boreg Muffins‏


Spinach and cheese boreg boureg muffins

A week ago I wrote in my one month milestone post how I would probably look back at my old posts one day and laugh at how foolish I was.

Well, what I’m about to share with you is one thing that I hope and pray won’t change but I certainly won’t be holding my breath. Ok, here goes:

 My toddler loves vegetables.

 Yes, seriously! I don’t have to secretly puree vegetables into sauce, add grated beetroot to her brownies or zucchini to cake. She genuinely loves her veggies.

It helps having a vegetable patch where she is welcome to explore, pick and eat her ‘nee-neech’ aka spinach straight off the plant.

 Here’s a lovely recipe that makes a great starter, appetiser or the perfect picnic food. Kids (and adults alike) love the crunchy Filo and it’s a great and delicious way of adding spinach to diets without a fuss.

Spinach and cheese ‘Boreg’ Muffins.

  • 4 cups loose leaf baby spinach chopped or 1 packet frozen spinach (thawed)
  • 200 grams ricotta
  • 100 grams feta (I used Bulgarian)
  • Zest of 1 lemon
  • Small bunch Dill, chopped
  • 2 eggs
  • 1 packet Filo/Phyllo pastry
  • 75 grams butter, melted

Pre-heat your oven to 180 degrees and thoroughly butter a muffin tray

Unwrapping your Filo pastry and buttering each layer. Place 4 layers of buttered pastry in one pile. Cut the 4 layers piles into 13cm squares.

 Spinach and cheese boreg boureg muffins

In the meantime combine the spinach, ricotta, feta, lemon zest, eggs and chopped dill leaves in a bowl and combine well. Season with salt if you’re using Danish feta or a cheese that isn’t very salty. I taste the mixture to see if it needs more salt, lemon tang or dill. I do not recommend this to pregnant ladies who do not wish to consume raw egg.

Place the Filo square over the muffin tray and add a heaped tablespoon of the spinach and cheese mixture to the centre of the square. Gently push the mixture down so that the Filo pastry lines the muffin tray hole nicely. If there is any overlay of Filo pastry, scrunch these into the centre of the mixture. Brush the Filo pastry edges with some more melted butter. Bake for 30 minutes until golden brown.

Spinach and cheese boreg boureg muffins

I love these straight out of the oven with a balsamic rocket and tomato salad on the side. They are equally as good cold, and can be stored in a air tight container at room temperature for 3 days. Makes 12 muffins

Spinach and cheese boreg muffins


31 thoughts on “Spinach and Cheese Boreg Muffins‏

  1. Yum! I love spinach, feta and pastry combos and love your boreg version. As you say, perfect for picnics or any meal (I could eat these for brekkie, lunch & dinner). I know what ingredients are going on my next shopping list. Thank you for sharing another delicious recipe!

  2. Lisa, these are lovely! And why would kids not love veggies: mine are a generation older than yours but totally took them for granted: came with us to the greengrocer, pointed at what THEY wanted to have, watched me/family cook [with heaps of garlic and chilli etc etc] and said ‘yum’! We never ever felt it necessary to ‘bribe’ them with dessert and lollies ‘if they were good’ and had theirs – we had ours and if they saw a veggie on the plate they had not been given, oh my there was hell to pay! [I’m talking of artichoke leaves for instance: THEY wanted to ‘suck’ too: exciting!] . . . their children have followed suit . . .

    • You’re absolutely right Eha, why shouldn’t they love their veggies?! The problem lies with introducing too many processed foods and salt/sugar at a young age. If they have never tasted salt, they don’t know what they are missing. Food should be the way it was may generations ago; simple, rustic home cooking without the sugar, salt, additives and preservatives found too often. Thank you for your comments 🙂

  3. I missed your 1 month milestone (prob in another world packing for Australia) and CONGRATS!!!! Hope you are loving it Lisa, it’s a great idea and love your posts 😉 Keep it up!!

  4. Wonderful and tasty filling ! Have you tried to use a dough Brick ( Yoffka) instead of Phyllo? it more convenient to work and does not turn into crumbs during eating .
    I like to add a Swiss chard and young leaves of beetroot in such fillings.
    Apron very suits to you…:))

  5. Pingback: Braised Silverbeet stalks with Garlic, Olive Oil and Vinegar. | Gourmet Wog

  6. Pingback: In My Kitchen – September 2013 | Gourmet Wog

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