Spinach & Feta Canna-Borekas Recipe

With flaky dough and a flavorful filling, borekas can’t be beat. You’ll be licking your fingers—and reaching for another one.

Servings: 12 large borekas

Prep Time: 20 minutes

Cook Time: 30 minutes

Approximate THC Per Serving: *

  • 10% 3.8mg
  • 15% 5.6 mg
  • 20% 7.6 mg

For the Filling

  • 2 tablespoons olive oil
  • ½ cup onion, diced
  • 1 pound fresh spinach
  • Sea salt and freshly ground black pepper
  • ¼ crumbled feta chees
  • ½ cup grated Swiss cheese
  • 1 large egg, lightly beaten
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped dill

 

Make The Filling

  1. Preheat a frying pan for 1 minute. Add the olive oil to cover the bottom of the pan.
  2. Sauté the onion until translucent. Add spinach and sauté until wilted and cooked. Add salt and pepper to taste. Remove from heat and transfer the mixture to a colander suspended in a large bowl. Let id drain for about 10 minutes and then move into a large bowl. Add feta, Swiss cheese, egg, parsley, and dill. Mix well, and again add salt and pepper to taste.

 

Make the Borekas

  1. Preheat oven to 340˚F.
  2. Use a pastry brush to coat the bottom of a cookie sheet with some of the melted canna-butter mixture.
  3. Cut the phyllo dough longways into 5- or 6-inch strips. Stack them and cover with a towel so they don’t dry out.
  4. Working one at a time, brush each strip with canna-butter mixture, fold over lengthways, and butter again.
  5. Place 1 tablespoon of the filling on the end. Fold up like a flag, bottom edge to side edge, then continue folding until you reach the end of your dough to form a triangle. Butter the outside at the end.
  6. Repeat with the remaining filling and dough.
  7. Beat the egg and brush the top of each boreka and sprinkle with sesame seeds.
  8. Place the borekas on the buttered cookie sheet and bake for 20 to 25 minutes until golden brown. Remove, cool, and serve.

 

To Finish

  • 4 tablespoons creamy canna-butter, plus 4 tablespoons grass-fed butter, melted
  • 6 to 8 sheets of phyllo dough, thawed
  • 1 large egg
  • Black or regular sesame seeds, for sprinkling

*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 1 1/3 sticks of butter.

The 420 Gourmet by JeffThe420Chef. Copyright ©2016 by JeffThe420Chef. Reprinted courtesy of Harper Wave, an imprint of HarperCollins Publishers.

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