Ingredients

• 1-cup whole Soft Spring Wheat berries
• 4 cups water
• ½ cup sugar
• ¼ cup wildflower honey
• Pinch of salt
• 1-teaspoon cinnamon
• 1-cup almonds, walnuts, pistachio nuts or a mixture
• 1 cup raisins or mixed dried fruit bits
• 4 Medjool dates, cut in half lengthwise and pitted for garnish
• Pomegranate seeds for garnish

Preparation Instructions

1. Place wheat berries in a glass bowl and cover with water. Microwave on high for 3 minutes and then allow to sit for 1 hour until slightly softened. Drain water. Add the 4 cups of water to the pan and bring water to a boil. Simmer for 45 minutes to an hour until the wheat berries are tender but firm. Drain.
2. Place the sugar, honey, pinch of salt and cinnamon in a 3-quart saucepan and cook over moderate heat until the honey and sugar are completely melted. Add the wheat berries and mix until they are thoroughly coated with the honey mixture.
3. Toast the nuts in a 350F oven for 5 minutes. Set aside.
4. Add the nuts and the dried fruit to the mixture and then spoon into a serving bowl.
5. Garnish with the sliced dates and pomegranate seeds if desired. Serve at room temperature or cold.

This filling is so delicious! Not too salty and very flavorful. Go easy on the nutmeg. You should be able to slightly smell the spice but the mixture shouldn’t taste like spinach egg nog!

Ingredients

• 1 medium onion, finely diced
• 2 Tablespoons butter
• 1 10 ounce package frozen chopped spinach, defrosted
• 1/2 pound feta cheese, crumbled
• 7 1/2 ounces farmer cheese (pot cheese)
• 3 eggs lightly beaten
• salt and freshly ground pepper to taste
• nutmeg, to taste
• 1/4 cup bread crumbs
• 1/2 pound phyllo dough
• 3/4 cup melted butter

Preparation Instructions

1. Pre heat oven to 425F.
2. Saute’ the onion in the 2 Tablespoons butter until golden. Squeeze out all of the excess moisture from the spinach and then add to the onions and cook over low heat until most of the moisture has evaporated. Stir occasionally. Add the feta, farmer cheese, eggs, and seasonings and combine. Add the bread crumbs and cook, stirring constantly, for 3 minutes.
3. Cut the phyllo sheets into 2 inch strips. Brush one strip at a time with melted butter. Keep the phyllo not being used covered with a piece of plastic wrap and then a damp paper towel.
4. Put 1 teaspoon of filling at the far right end of the strip. Fold the dough over the filling to form a right triangle. Continue folding the dough over and over to make a triangle. Make sure that each edge is placed accurately over the previous edge of the same side.
5. Arrange triangles on a baking sheet, seam side down and brush with melted butter. Bake 15 – 20 minutes or until golden.

Additional Notes

May be frozen before or after baking. If unbaked, take from freezer and immediately proceed to step 4.