PREPARATION: Place the fresh spinach in a frying pan with only the water that clings to the leaves; cook briefly over medium heat until they wilt. Drain well, squeezing out as much water as possible.

Total time: 1 hour, 20 minutes, including time for cooling vegetables Serves: 8 or more as an entree, 12 or more as an appetizer (yield 24 borekas) These crispy, tangy phyllo packets, made with ...

Few foods are as loved in Israel as borekas -the flaky pastries enjoyed at bakeries, markets, and family tables across the country. Traditionally filled with savory cheese, spinach, or potatoes, ...

INGREDIENTS: • 2 cucumbers, skin on, finely chopped • 2 plum tomatoes, seeded and finely chopped • 1/4 red onion, finely chopped • 1 bunch green onions, finely chopped • 1/2 red bell pepper, finely ...