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. Smart Recipes, Middle Eastern Recipes, Eggs,Dairy Recipes, Recipes Eggs,Dairy Middle Eastern Boureka Boureka Recipe | PT50M Serves 12 Ingredients: 2 Pounds Frozen Store Bought Phyllo Dough 2 Tablespoons Olive Oil 1 Egg 2 Tablespoons Poppy Seeds 0.25 Pound Mozzarella Cheese 0.5 Pound Gouda Cheese 2 Tablespoons Greek Yogurt 1 Large Egg 0.125 Teaspoon Salt & Freshly Ground Black Pepper 1 Large Baked Russet Potato 0.5 Cup Fresh Dill 0.5 Cup Fresh Flat-Leaf Parsley 0.125 Teaspoon Salt & Freshly Ground Black Pepper 2 Pounds Baby Spinach 2 Eggs 0.66 Pound Emmental Cheese 0.125 Teaspoon Salt & Freshly Ground Black Pepper 0.125 Teaspoon Ground Nutmeg Preheat 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 combine For 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.

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