Borec with spinach, potatoes and cheese

Ingredients

• 1 piece Leek (finely sliced)
• 30 ml Olive oil (for cooking and brushing)
• 100 g Fresh spinach (washed)
• 2 pieces Potatoes (cooked with skin, then mashed)
• 10 g Fresh parsley (chopped)
• 10 g Fresh cilantro (chopped)
• 50 g Grated mozzarella (optional, can be replaced with feta)
• 30 g Green olives (pitted, sliced)
• 6 sheets Phyllo pastry sheets (thawed)
• to taste pinch Salt
• to taste pinch Pepper
• 8 leaves Lettuce leaves (for serving)

Instructions

1. Prepare the leek

   Wash the leek, remove the tough green parts and slice it finely into rounds.

   Time: PT5M

2. Sauté the leek

   Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the leek until it becomes translucent.

   Time: PT5M

3. Add the spinach

   Add the fresh spinach to the pan, cover and cook for 1 to 2 minutes until it almost completely wilts.

   Time: PT2M

4. Season

   Season with salt and pepper to taste, then cook for another 1 minute.

   Time: PT1M

5. Cook the potatoes

   While the vegetables cook, place the potatoes (with skin) in a pot of cold water, bring to a boil and cook for 12‑15 minutes until tender.

   Time: PT15M

6. Mash the potatoes

   Drain the potatoes, let them cool for a few minutes, then mash them in a bowl using a fork or potato masher.

   Time: PT5M

7. Mix the filling

   Add the leek‑spinach mixture to the mashed potatoes, incorporate the parsley, cilantro, grated mozzarella and green olives. Mix by hand until a homogeneous filling is obtained.

   Time: PT5M

8. Cool the filling

   Spread the filling on a plate and let it cool completely (about 15 minutes) so it does not make the pastry soggy.

   Time: PT15M

9. Preheat the oven

   Preheat the oven to 180°C (convection or conventional).

   Time: PT10M

   Temperature: 180°C

10. Prepare the dough and shape the borec

    Place a phyllo sheet on the work surface, lightly brush with olive oil. Place a tablespoon of filling near the edge, roll into a cigar shape. Repeat with all sheets.

    Time: PT10M

11. Brush the borec

    Brush the top of each borec with a little olive oil to achieve a nice golden color.

    Time: PT2M

12. Bake

    Arrange the borec on a baking sheet lined with parchment paper and bake for 20‑25 minutes until golden and crispy.

    Time: PT25M

    Temperature: 180°C

13. Rest and serve

    Remove the borec from the oven, let rest for 5 minutes, then place on lettuce leaves before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g