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

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.