Ingredients:
- 2 cups (250g) all-purpose flour, plus extra for dusting
- 1 teaspoon (5g) salt
- 1 cup (227g) unsalted butter, cold and cubed
- 1/2 cup (120ml) ice water
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces (280g) fresh spinach, washed and roughly chopped
- 8 ounces (225g) feta cheese, crumbled
- 1 large egg, lightly beaten
- 1/4 cup (15g) fresh dill, chopped
- 1/4 cup (15g) fresh parsley, chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 large egg, beaten
- 1 tablespoon milk or water
- Sesame seeds or nigella seeds (optional)
Instructions:
- Make the Dough (or thaw the puff pastry): If making from scratch: Pulse flour and salt in a food processor. Add cold butter and pulse until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes. If using puff pastry: Thaw according to package instructions.
- Prepare the Filling: Sauté onion and garlic in olive oil until softened. Add spinach and cook until wilted. Drain any excess liquid. Transfer spinach mixture to a bowl and let cool slightly. Stir in feta, egg, dill, parsley, lemon zest, nutmeg, salt, and pepper.
- Assemble the Bourekas: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough (or puff pastry) to about 1/8-inch thickness. Cut into equal squares (approximately 4-5 inches). Place a spoonful of filling in the center of each square. Fold the square into a triangle (or any shape you like) and seal the edges with a fork.
- Bake the Bourekas: Whisk together egg and milk/water for the egg wash. Brush the tops of the bourekas with egg wash. Sprinkle with sesame seeds or nigella seeds (if using). Bake for 25-30 minutes, or until golden brown and puffed.
- Cool and Serve: Let the bourekas cool slightly on the baking sheet before serving.