These delightful little filled savory pastries, which originated in Morocco, are delicious for brunch, lunch or as appetizers,
Each of the recipes uses 2 boxes of puff pastry sheets.
Open puff pastry boxes at least 1 hour before using.
Spread flour on work surface and roll with rolling pin to desired thickness. Cut dough to squares of desired size.
Preheat oven to 350 F.
Cook 4 potatoes, then mash them with 2 eggs. Saute 2 chopped up onions and add to potato/egg mixture. Add salt and pepper to taste. Place1 teaspoon (or more, if desired) of mix to each square of dough and fold it in the shape of a triangle.
Pinch edges together. Brush egg yolk over each triangle. Optional: Sprinkle sesame seeds over triangles. Bake in 350 oven 15-20 minutes until puffy and golden in color.
1 16.oz. container ricotta cheese
1 cooked potato
salt and pepper to taste.
Mix all together and drop onto dough squares and continue as above.
Spinach & Cheese Bourekas
2 lbs. spinach (can use frozen chopped spinach)
1 large onion, diced
2 cloves fresh garlic, diced
2 large eggs
1/2 cup ricotta cheese
1 cup crumbled feta cheese
salt and pepper to taste
Saute onion and garlic in large frying pan until soft. Add spinach and cook over medium high heat until all moisture is evaporated. Remove from heat. In another bowl, beat eggs and stir in cheeses. Add spinach mixture to bowl, season with salt and pepper and continue as above.
Whichever of these recipes you choose, you can’t go wrong!