Spinach and Kale Borek | Emerils.com

Ingredients

• 5 eggs
• ¼ cup extra virgin olive oil
• 2/3 cup milk
• ½ cup water
• 1 teaspoon salt, plus more for seasoning filling
• ¼ teaspoon freshly ground nutmeg
• ½ finely chopped onion
• 4 tablespoons unsalted butter
• 1 pound fresh spinach, cooked, cooled, and chopped (squeezed dry)
• ½ pound fresh kale, cooked, cooled, chopped (squeezed dry)
• 1 tablespoon fresh mint, chopped
• 8 ounces feta cheese, crumbled
• 8 ounces Turkish kasseri, grated
• Salt and white pepper, to taste
• 1 pound phyllo dough, defrosted according to package directions