These little beauties have been popping up on the menu lately - börekas. David plays with traditional fillings like spinach, feta, potatoes and comes up with some tasty-as-heck, new combinations using local, organic ingredients. These phyllo wraps are stuffed with african squash, walnut/arugula/jalapeño pesto and a little chèvre sprinkled with toasted flaxseeds. Baked, not fried, they're both light and deeply satisfying.
