Serves 4

¼ cup olive oil

2 pounds ground boar

Salt and pepper

2 medium onions, diced

4 cloves garlic, finely chopped

1 tsp cumin seed, ground

1 tsp coriander seed, ground

1 tsp ground ginger

½ tsp ground cinnamon

2 tbsp tomato paste

1 cup walnuts or pecans, chopped

1 cup dried fruit, chopped (apricots, raisins, currants, figs)

1 bunch greens (Swiss chard, spinach, sweet potato leaves, kale, mustard or turnip greens) roughly chopped (about 3 cups)

Zest of 1 organic lemon

12 sheets Phyllo dough

½ cup butter, melted

1 egg, beaten

Heat the olive oil over medium-high heat in a large pot. Add the ground boar and cook, stirring occasionally, until nicely browned, about 4 minutes. Season with salt and pepper. Add the onion, garlic and all of the ground spices. Cook, stirring often, for another 5 minutes. Add the tomato paste, 1 cup of water, the chopped nuts, fruit and greens. Cook, stirring occasionally, until the greens are very tender and the mixture has thickened and is very fragrant. It should not be soupy at all; cook until it is quite thick and no liquid remains. Adjust seasoning with salt and pepper. Remove from heat and allow to cool to room temperature, or refrigerate, covered. Add the lemon zest to the filling.

Preheat the oven to 350°F.

Lay 2 sheets of phyllo dough horizontally on a clean work surface, overlapping by about 5-6 inches. Brush the sheets with melted butter, then repeat, making 6 layers of dough with melted butter between each layer.

Spoon the cooked filling onto the phyllo, about ⅓ of the way up, leaving a 3” border on each end (left and right). Roll the bottom of the dough up and over the filling, tucking it in tightly. Fold the ends over, sealing the ends off completely. Continue to roll the pastry up, tightly, all the way to the top.

Have ready a 12-14” round baking dish or pan. 

Gently roll the borek into a large spiral and place it in the pan. 

Brush the top of the pastry with egg and bake, uncovered, for about 1 hour, until deeply golden and crispy on the top and bottom. Remove from the oven and allow to cool to room temperature.

To serve, cut triangular slices of the borek and present at room temperature.