Spinach Pastries (Borek)

• 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 5 oz. feta cheese, crumbled (1 1/4 cups)
• 1 large egg, beaten
• 1 tsp. fresh lemon juice
• 1/4 tsp. grated nutmeg
• 4 Tbs. pine nuts (optional)
• Salt and freshly ground black pepper to taste
• 1 1/4 sticks unsalted butter, melted
• 12 sheets phyllo dough
• 2 Tbs. sesame seeds

1. In medium bowl, mix spinach, cheese, egg, lemon juice, nutmeg and pine nuts if desired.
2. Season with salt and pepper.
3. Preheat oven to 350 degrees.
4. Brush baking sheet with a little melted butter.
5. Unroll dough and place on the work surface, keeping stack intact.
6. With longest edge parallel to work surface, brush top sheet of pastry with melted butter.
7. Spread 1/3 cup filling in a thin strip evenly along bottom edge.
8. Using whole stack to help you, flip 2 sheets of dough over to enclose the filling and quickly continue to roll up to form a long "snake".
9. Move this to one side and cover the remaining stack of dough with damp cloth.
10. Quickly coil "snake" around itself to form a compact circle.
11. Transfer to baking sheet.
12. Repeat with remaining pastry and filling, placing coils on baking sheet as close as possible.
13. (This will prevent them from spreading too much during cooking.)
14. Brush coils with remaining butter and sprinkle with sesame seeds.
15. Bake until golden, about 30 minutes.
16. Allow to cool on baking sheet before removing to serving platter.
17. Cut each pastry into 4 wedges.
18. Serve warm or at room temperature.

feta cheese, egg, lemon juice, nutmeg, pine nuts, salt, butter, phyllo, sesame seeds

Taken from www.vegetariantimes.com/recipe/spinach-pastries-b-ouml-rek/ (may not work)