1501. Music 🎼 Songs, 🎵 Nursing RN App, & Audiobook Preview. 📚📖 Yummy Recipe.😋🤤 (11/12/21)

For Educational Purposes and Inspirational Materials. The 🎨🎭 Artists, Authors, Producers and Creators own their App, Audiobook Preview, content, recipe, music and songs 🎶. 💙🤔**Reposted Recipe from My Halal Kitchen Facebook page 📄: Savory Spinach Phyllo Pies {Borek} Yields 8 Whether you're looking for a breakfast or brunch dish to serve up to a crowd, this is the perfect tasty addition to the table. Substitute kale for the spinach, if desired. Ingredients One package of frozen phyllo dough (same kind used to prepare baklava) 1 bag of frozen spinach (one pound) 1 pound feta cheese block or crumbled 2 eggs approximately ½ cup each of olive oil and cold milk, mixed together in a cup large rectangular glass baking dish 2 tablespoons black seeds or sesame seeds Instructions Directions Defrost the phyllo dough in the refrigerator about 24 hours before you plan to make this dish. When the dough is completely defrosted and cold, open it up to its full length and lay it horizontally. With kitchen shears or scissors, cut the dough in half vertically. Reserve half in the fridge to keep cold and keep the other half out to prepare on your counter. Using a pastry brush, brush the bottom of your pyrex dish with a mixture of ½ cup olive oil and ½ cup milk (this should be in a cup next to you as you work). Lay a sheet of phyllo dough on top of it, then continue to paint each sheet one by one until you have finished this half of the dough. Mix the feta cheese, eggs and frozen spinach in a bowl until well mixed. Pour on top of the phyllo dough you have painted in the pyrex dish. Pat the mixture down so it lies flat. Bring out the cold dough from your fridge and continue to pain each layer individually until you are finished. Brush the very last layer generously and then add either sesame seeds or black seeds, but not both. Bake in a 350º F oven for approximately 50 minutes, or until the top is nicely browned. Allow to cool before cutting. By Yvonne Maffei, MyHalalKitchen.com