Most cuisines in the Middle East have their version of savory hand pies. Bourekas are the Jewish style that is often served for holidays, such as Shavuot. This boureka recipe uses filo dough from the grocer’s freezer. Choose a filling of spinach, potatoes, or cheese—or make a few of each.
RecipeSavants.comMost cuisines in the Middle East have their version of savory hand pies. Bourekas are the Jewish style that is often served for holidays, such as Shavuot. This boureka recipe uses filo dough from the grocer’s freezer. Choose a filling of spinach, potatoes, or cheese—or make a few of each. Smart Recipes, Middle Eastern Recipes, Eggs,Dairy Recipes, RecipesEggs,DairyMiddle EasternBourekaPT50MServes 12
Ingredients:
2 Pounds Frozen Store Bought Phyllo Dough2 Tablespoons Olive Oil1 Egg2 Tablespoons Poppy Seeds0.25 Pound Mozzarella Cheese0.5 Pound Gouda Cheese2 Tablespoons Greek Yogurt1 Large Egg0.125 Teaspoon Salt & Freshly Ground Black Pepper1 Large Baked Russet Potato0.5 Cup Fresh Dill0.5 Cup Fresh Flat-Leaf Parsley0.125 Teaspoon Salt & Freshly Ground Black Pepper2 Pounds Baby Spinach2 Eggs0.66 Pound Emmental Cheese0.125 Teaspoon Salt & Freshly Ground Black Pepper0.125 Teaspoon Ground NutmegPreheat the oven to 375 degrees. Line 2 cookie sheets with lightly greased sheets of parchment paper.For the cheese filling: Combine mozzarella cheese, Gouda cheese, yogurt, 1 egg, salt and black pepper and stir to comine.For the potato filling: Combine mashed potato, dill, parsley, salt and pepper and stir to combineFor the spinach filling: In a large pan, wilt spinach over medium-high heat. Drain any excess liquid in a colander, pressing any liquid with a back of a wooden spoon. Allow the spinach to cool slightly. In the bowl of a food processor, combine cooled spinach, Emmental cheese, 2 eggs, salt, black pepper and a pinch of nutmeg and pulse until combined. For the pastries: Remove two phyllo dough sheets from the stack. With a damp cloth, cover remaining sheets to avoid drying out. Arrange both dough sheets on top of each other. Carefully, cut into 6-inch wide strips. Coat dough strips with oil evenly. At one corner of a dough strip place 1 tablespoon of filling, and fold into a triangle shape. Repeat with remaining dough and filling. Arrange the filled bourekas onto the prepared cookie sheets in a single layer and lightly brush the surface with a beaten egg. Sprikle with poppy seeds generously. Bake for 15-20 minutes, or until golden brown.