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Cheese and Spinach Bourekas

Name: Cheese and Spinach Bourekas
Total time: 45 min
Yield: 4 servings
Ingredients: 2 rouleaux Puff pastry; 200 g Spinach; 150 g Feta; 2 Egg; 1 c. à s. Olive oil; 2 c. à s. Sesame seeds

Preparation time: 45 min
Servings: 4 servings

Ingredients

4 servings

Puff pastryview the recipe — to buy2 rouleaux
Spinach — to buy200 g
Feta — to buy150 g
Egg — to buy2
Olive oil — to buy1 c. à s.
Sesame seeds — to buy2 c. à s.

Preparation

Thaw the puff pastry if needed and let it sit at room temperature for 10 minutes so it''s easy to work with.
Wilt the spinach for a few minutes in a skillet with a drizzle of oil until it releases its water, then press firmly to squeeze out all the liquid.
Mix the drained spinach with the crumbled feta and a beaten egg: the filling should be well combined — taste and adjust the salt, keeping in mind the feta is already salty.
Cut the puff pastry into roughly 10 cm/4 in squares, spoon some filling into the center of each, fold into a triangle, and seal the edges firmly with a fork.
Place the bourekas on a baking sheet lined with parchment paper, brush with beaten egg, and sprinkle with sesame seeds.
Bake at 200°C/390°F for 20-25 minutes, until puffed and golden. Let cool for 5 minutes before serving: the filling is very hot straight out of the oven.