Borek With Cheese & Spinach

• ricotta cheese (or you can use cottage cheese, drained for 5 minutes in a sieve)8 ounces
• feta cheese (I use French)↗2 -3 ounces
• small onion (or 2 tbsp grated)↗1⁄4
• eggs↗2
• (10 ounce) package frozen chopped spinach1
• cumin (optional)↗1⁄8 teaspoon
• nutmeg↗1 pinch
• white pepper1 pinch
• large frozen puff pastry sheets (or 1 pkg 5x5 frozen puff pastry sheets)↗4
• milk↗2 tablespoons
• sesame seeds↗2 tablespoons

Step-by-step instructions

1. 1

   Defrost spinach and squeeze all liquid out.

2. 2

   Put cheeses, onion, eggs, cumin, nutmeg, and pepper in the food processor. Pulse till well mixed.

3. 3

   Add spinach and pulse a few times.

4. 4

   Cut puff pastry into 5x5 squares for a large breakfast or meal-size serving. For appetizer or snack, cut puff pastry into.

5. 5

   2 1/2x5 inch strips.

6. 6

   Fill each square with approximately 2 tbsp filling in the middle. Fold pastry over to create a triangle. Pinch sides very well with your fingers, so that filling won't escape. For the smaller strips, use 1-2 tsp filling on bottom half of strip and fold strip over to make a square. Seal well.

7. 7

   Brush each one with milk and sprinkle sesame.

8. 8

   seeds over.

9. 9

   Bake approximately 20 minutes on ungreased cookie sheet, or until browned & puffed up.

10. 10

    Cool 5 minutes before serving.