Spinach and Cheese Bourekas
By á-1292
Ingredients
- 8 cups baby spinach leaves
- 1 1/2 tsp olive oil, plus 6 Tb for brushing phyllo, divided
- 1 small onion, finely chopped (about 1 cup)
- 1/4 cup part-skim ricotta
- 1/3 cup feta cheese, finely crumbled
- 1 large egg, lightly beaten
- 1/2 tsp salt
- 1/2 tsp oregano
- 12 sheets phyllo dough, thawed
- sesame seeds for sprinkling
Details
Preparation
Step 1
1.Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet. Cover and cook over medium-high heat 4 to 5 minutes, or until wilted. Cool, squeeze out liquid, and coarsely chop. (You should have 1⅓ cups).
2.Heat 1½ tsp oil in skillet over medium-low heat. Add onion, and cook 5 minutes, until tender. Add spinach; cook 2 minutes more. Transfer to bowl, and cool.
3.Stir in ricotta and feta cheeses into spinach mixture. Stir in egg. Season with salt and pepper.
4.Preheat oven to 350°F and coat 2 baking sheets with cooking spray or line with parchment.
5.Lay 1 phyllo sheet on work surface; brush phyllo with oil. Top with a second phyllo sheet, and brush with oil. Cut phyllo sheets into 4 long strips. Place 1½ tsp spinach mixture on bottom of first phyllo strip. Fold one bottom corner over filling to make a triangle. Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle with sesame seeds.
6.Bake 15-18 minutes or until crispy and golden brown. Cool 5 minutes before serving.
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