This is a recipe I probably make most often, yet somehow it has not made it on to this blog. I never think of documenting it, and don't use any type of measurements, maybe that's why it's hard to write about it. Or it could be that deep down, I don't want to share this very easy recipe, since it's a hit at parties, and everyone thinks I've spent so much time and effort laboring over these delicious little triangles, when in fact, you can make these in less than an hour, without much thought involved.
Feta is the key ingredient here, and in traditional Armenian boreg the only ingredient, besides eggs. But I enjoy playing around with fillings and have tried sun dried tomatoes, olives and dill. However, the spinach and feta cheese combo, is my favorite variation, not too different from the Greek Spanakopita, which uses phyllo pastry dough. Boreg is made with puff pastry, which is easy to work with, inexpensive and available everywhere.
Below are my best approximations for my version of this savory treat. I visually like to see equal amounts of white (feta) and green (spinach), but there's no science involved here. Follow your taste buds.
Spinach and Feta Boreg
makes 20 triangles
1 packet of puff pastry squares (10 count)
1/2 bag of frozen spinach, thawed, squeezed of excess liquid
1/2 lbs or so of Bulgarian feta (I like the sharpness of this feta)
2 eggs, yolks and whites separated
1 tbsp of water
cooking spray or olive oil
1) Mix together the feta, egg whites and spinach, incorporating all the ingredients, and breaking up the feta into little chunks.
2) Cut the pastry squares diagonally, creating 4 triangles.
3) On a greased cookie sheet, assemble the triangles, with a couple of tablespoons of filling. Don't over fill, as they will leak and look sloppy. Glaze the top of each triangle with the yolks and water mixture.
4) Bake in an oven at between 350-375 for about 25 minutes, until golden.
Cool and serve. These can be served warm, but are often eaten at room temperature.