Breakfast
Bourekas
Small triangular or rolled puff pastries filled with cheese, potato or spinach, very common in Israeli cuisine. Crisp and golden, they are eaten warm or lukewarm, often at breakfast or as a snack.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
Instructions
- Preheat the oven to 200 °C, fan off.
- Fry the sliced onion in the olive oil, then add the spinach and let it wilt for 2 minutes; drain well.
- In a bowl, mix the cheese, beaten egg, cooled spinach, salt, pepper and nutmeg.
- Unroll the puff pastry and cut squares about 10 cm on each side.
- Place a spoonful of filling in the centre of each square, fold into a triangle and seal the edges with a fork.
- Arrange the bourekas on a tray lined with baking paper, brush them with egg yolk and sprinkle with sesame.
- Bake for 20 to 25 minutes, until well browned and puffed, then let them cool slightly before serving.
Variations and tips
Potato version. Replace the spinach with potato mashed with a fork and a little fried onion.
More ideas
Bamba35 min · 4 serv. · budget-friendlyBagel toast (bagel toast)18 min · 4 serv. · budget-friendlyZiva (cheese and olive puff pastry)45 min · 4 serv.Fatoot samneh30 min · 4 serv. · budget-friendlyCrêpes au miel et fromage (פנקייק דבש)25 min · 4 serv.Ptitim (Israeli couscous)30 min · 4 serv. · budget-friendlyIsraeli salad20 min · 4 serv. · budget-friendlyShkedei marak30 min · 4 serv.
Israel
Israel
Israel
Israel
Israel
Israel
Israel
Israel
Original Ecomely recipe.