For this recipe, which gives you the option of both types of fillings, I hewed closely to the spirit of my mother’s, while making a few refinements and flourishes of my own. For the cheese filling, I kept the Muenster and feta cheeses, and added goat cheese, which upped both the mixture’s creaminess and its subtle funk (using a sheep’s milk feta here, rather than more demure cow’s milk feta, is best for achieving that notable funkiness). The spinach filling also uses both feta and goat cheese for similar reasons, and gives you the option of using greens other than frozen spinach, such as fresh spinach, watercress, arugula, Swiss chard, or beet greens (see notes section below). In both versions, I increased the quantities of herbs significantly. I also found that clarifying the butter used to assemble the boreks helps keep them crisp. And, for a final bit of flair, I like to garnish mine with a mixture of sesame and nigella seeds.
