Spinach and Feta Bourekas
These savory puff pastry turnovers go by many names - but in our house they usually don't last long enough to call them by name!
Ingredients
| Olive oil | 1 Teaspoon | |
| Onion | 1 , finely chopped | |
| Garlic cloves | 3 , minced | |
| Fresh spinach | 200 Gram | |
| Salt and pepper | To Taste | |
| Juice of lemon | 1/2 | |
| Eggs | 1 , separated | |
| Feta | 100 Gram , crumbled | |
| Frozen puff pastry | 475 Gram , Defrosted |
Directions
GETTING READY
1. Preheat the oven to 400 degree F.
2. Line a baking sheet with parchment paper and set aside.
MAKING
3. Place a large skillet over medium flame and heat olive oil in it.
4. Add onion and garlic. Stir and cook until just softened.
5. Drop spinach and cook for about 3 minutes or until fully wilted.
6. Remove skillet from heat and season spinach lightly with salt and pepper.
7. Add lemon juice and egg yolk. Give it a good stir.
8. Into a strainer, transfer the spinach mixture. Strain and squeeze out as much liquid as possible. Roughly chop spinach.
9. In a bowl, place spinach and add crumbled feta to it. Mix well.
10. Cut puff pastry into six 5x5-inch squares and place them on baking sheet.
11. Spoon equal amounts of the spinach mixture on the center of each square.
12. Fold the puff pastry over to form a triangle and tightly seal edges with a fork.
13. Brush rolled pastry with the reserved egg white.
14. Pop the baking sheet in oven and bake for 20 minutes, or until golden brown.
SERVING
15. Serve spinach and feta bourekas hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 520Calories from Fat 319
% Daily Value*
Total Fat 36 g55.4%
Saturated Fat 10 g50%
Trans Fat 0 g
Cholesterol
Sodium 475 mg19.79%
Total Carbohydrates 41 g13.7%
Dietary Fiber 2 g8%
Sugars 2 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
