For the Herb and Cheese Filling: In a medium bowl, combine feta, Muenster, goat cheese, herbs, scallions, eggs, and pepper, and toss gently to combine. Cover and set aside.
ingredients for boreg filling:For the Herb and Cheese Filling: feta, Muenster, goat cheese, herbs, scallions, eggs, and pepper
For the Spinach, Herb, and Cheese Filling: Wrap spinach in a clean kitchen towel or double layer of paper towels and squeeze to remove excess moisture (you should end up with about 6 ounces (170g) spinach). Transfer to a medium bowl, along with feta, goat cheese, herbs, scallions, eggs, salt, and pepper, and toss gently to combine. Cover and set aside.
collage: squeezing water out of cooked spinach with a towel; a different bowl filled with cheese, eggs, scallions and chopped spinach
For the Boreks: Adjust oven rack to middle position and preheat oven to 350°F (190°C). Using a sharp knife, cut stack of phyllo sheets in half to form eighteen 13- by 9-inch sheets. Stack together and cover with a sheet of parchment and a clean kitchen towel.
collage: phyllo sheets cut in half; covered with a kitchen towel
In a small saucepan, melt butter over medium heat and cook, swirling pan frequently and taking care not to let butter solids brown (lower heat as needed to medium-low if butter begins to pop and brown), until foaming subsides (an indication that water has been driven off), about 5 to 7 minutes. Remove from heat.
