Spinach Borek

seriouseats.com

Rabid Child

subheading: For the Herb and Cheese Filling:

8 ounces (225g) Greek feta, crumbled

4 ounces ( 115 g) Muenster or Monterey Jack cheese, shredded

2 ½ ounces ( 70 g) fresh goat cheese, crumbled

½ cup chopped mixed tender herbs and tender stems (about 2 ounces; 60 g), such as dill, parsley, mint, and cilantro

4 scallions (2 ounces; 60 g), thinly sliced (½ cup)

2 large eggs (110g), lightly beaten

¼ teaspoon freshly ground black pepper

subheading: For the Spinach, Herb, and Cheese Filling:

10 ounces ( 285 g) frozen chopped spinach, thawed

8 ounces (225g) Greek feta, crumbled

2 ½ ounces ( 70 g) fresh goat cheese, crumbled

2 ounces (1 packed cup; 60 g) chopped mixed tender herbs and tender stems, such as dill, parsley, mint, and cilantro (about 2 packed cups picked herbs before chopping)

4 scallions (2 ounces; 60 g), thinly sliced (½ cup)

2 large eggs (110g), lightly beaten

¼ teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

¼ teaspoon freshly ground black pepper

subheading: For the Boreks:

9 ( 13- by 18-inch) sheets phyllo dough, thawed and rested at room temperature for 30 minutes

10 tablespoons (5 ounces; 140 g) unsalted butter

1 tablespoon hulled sesame seeds

1 teaspoon nigella seeds (optional; see notes)

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