**Potato Feta Bourekas: A Culinary Journey into Greek Delights**
Embark on a tantalizing culinary adventure with potato feta bourekas, a delectable Greek pastry that bursts with savory flavors and textures. These golden pockets of indulgence are crafted with flaky filo dough, generously filled with a delectable blend of creamy feta cheese, tender potatoes, and aromatic herbs. Discover the art of creating these delightful pastries with our step-by-step guide, along with variations that cater to diverse dietary preferences and taste buds. Indulge in the classic potato feta filling, or explore exciting alternatives such as spinach and feta, and zucchini and feta. Each variation promises a unique gustatory experience that will transport you to the heart of Greece.
BUREKAS WITH SPINACH OR EGGPLANT FILLING
These little pocket pastries are adapted from the ones made at Congregation Or VeShalom in Atlanta. The women there make theirs with oil, which is traditional, but this version with butter is more tender. The dough is easy to work with and the fillings are delicious on their own; use any leftovers in eggs for breakfast.
Provided by Joan Nathan
Categories lunch, snack, pastries, appetizer
Time 2h
Yield About 20 burekas
Number Of Ingredients 19
Steps:
- If using the eggplant-tomato filling, heat the oven to 425 degrees. Pierce the eggplant several times with a knife and roast on a parchment- or foil-lined baking sheet until the eggplant collapses and is completely soft, 35 to 40 minutes. When cool enough to handle, remove and discard the skin; transfer the flesh to a strainer to drain and set aside.
- Make the dough: In the bowl of a food processor fitted with the metal blade attachment, add the flour and salt and pulse briefly to combine. Add the butter and pulse just until the butter pieces are the size of peas. Slowly add the ice water and process just until combined. Form the dough into 2 disks about 1 inch thick, wrap in plastic and refrigerate for at least 30 minutes.
- Meanwhile, heat the oven to 350 degrees and line a baking sheet with parchment paper.
- If using the spinach-feta filling: In a medium bowl, combine the spinach, feta and Parmesan. Season to taste with salt and pepper, then add egg and flour.
- If using the eggplant-tomato filling: In a medium-sized frying pan over medium heat, heat the olive oil. Add the onions, season with salt, and cook until beginning to soften but not brown, about 3 to 5 minutes. Stir in the tomatoes and eggplant, breaking them up with a wooden spoon, and cook until the mixture begins to thicken and loses some of its moisture, about 5 minutes. Season to taste with salt and pepper and remove from the heat. When the mixture has cooled, stir in the Parmesan, egg and flour.
- Working with one disk of dough at a time, on a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a circle about 1/8-inch thick or slightly thinner. Using a 3 1/2-inch/9-centimeter circle cutter, cut as many circles as you can from the dough.
- Hold a circle in your hand and fill with 1 tablespoon of filling. Fold up the sides into a half-moon shape and pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough.
- Brush the tops lightly with the egg wash and sprinkle with a large pinch of grated Parmesan. Bake for 30 to 35 minutes or until the crusts are golden brown.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 14 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 446 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO-FETA BOUREKAS
An easy, tasty take on the popular Turkish turnover and a most delicious savory breakfast or snack. We swap store-bought puff pastry for the usual phyllo. Assemble and freeze the bourekas ahead of time, then bake and enjoy on busy or lazy mornings.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Yield Makes 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees, with a rack in center. Place potato on rack; bake until tender when pierced with a knife, about 1 hour. When cool enough to handle, remove potato skin and mash until smooth. Combine 1 cup mashed potato with feta and chives. Season with salt and pepper. Whisk 1 egg; stir into mixture.
- On a lightly floured surface, roll pastry into a rectangle; cut into six 4-inch squares. Place 1 heaping tablespoon of filling in corner of each square, leaving a 1/2-inch border. Whisk remaining egg with 1 teaspoon water. Brush borders with egg wash; fold dough over filling and press edges to seal, forming triangles. Crimp edges with a floured fork. With the tip of a sharp knife, cut vents in each pastry. Arrange turnovers on a parchment-lined baking sheet and freeze until firm, 20 minutes (or, wrapped in plastic, up to 2 days).
- Brush turnovers with egg wash; sprinkle with seeds. Bake, rotating sheet halfway through, until deep golden brown and puffed, 25 to 27 minutes. Transfer using parchment to a wire rack; let cool completely.
PUFF PASTRY POTATO BOUREKAS
Super simple 3 ingredient side dish that will become a staple in your dinner rotation!
Provided by Marni Katz
Categories Side Dish
Time 45m
Number Of Ingredients 3
Steps:
- Take the puff pastry out of the freezer and defrost according to package directions
- While the puff pastry defrosts, prepare the instant mashed potatoes according to the directions.
- Turn the oven on 425 degrees and line a baking sheet with parchment paper.
- Once the puff pastry is thawed, but still cold, assemble the bourekas by laying the puff pastry onto the prepared baking sheet. Place one cup of the potato mixture down the middle ⅓ of the puff pastry. Then take one side and fold it completely over the filling. Then fold the remaining third of puff pastry over that and turn the whole boureka over so it's seam side down on the baking sheet.Then repeat with the second piece of puff pastry and second cup of potatoes.
- In a small bowl, beat the egg well and using a paper towel or a pastry brush, brush the egg over the tops of the bourekos. If you want to sprinkle a topping onto them, now is the time.
- Bake at 425 degrees for about 20-25 minutes or until puffed and golden brown.
- One done baking, take them out of the oven and let them cool about 5 minutes on the baking tray, then slice and serve. They can also be served at room temperature.
Nutrition Facts : Calories 199 kcal, Carbohydrate 20 g, Protein 3 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 88 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEESE BOUREKAS
Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.
Provided by GCBENEZRA
Categories Appetizers and Snacks Pastries
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Beat 1 egg in a medium bowl, and mix in the cheese. Season with parsley, garlic powder, onion powder, salt, and pepper.
- On a lightly floured surface, cut each sheet of puff pastry into 6 equal squares to give 12 squares in total. Beat the remaining egg with water in small bowl. Brush edges of each square lightly with egg wash. Place a heaping tablespoon of the cheese mixture in the center of each square. Fold pastry over the filling, and seal edges with a fork. Transfer to the prepared baking sheet, brush with remaining egg wash and sprinkle with sesame seeds.
- Bake in the preheated oven 30 minutes, or until golden brown. Serve immediately.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 19.6 g, Cholesterol 43.1 mg, Fat 20.1 g, Fiber 0.8 g, Protein 8.9 g, SaturatedFat 6.2 g, Sodium 230.4 mg, Sugar 0.6 g
SPINACH AND FETA BOUREKAS
Light and soft, with a bit of crunch, these bourekas are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta is one of my favorite fillings topped everything seasoning, and these little triangles are out of this world. - Alex Stepanov, Matawan, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots, and garlic; cook and stir until wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper, set aside to cool to room temperature., On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.
Nutrition Facts : Calories 383 calories, Fat 21g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 635mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
Tips:
- Use high-quality feta cheese for the best flavor. A good feta cheese will be firm and crumbly, with a slightly salty and tangy taste.
- If you don't have phyllo dough, you can use puff pastry instead. However, puff pastry will not be as flaky as phyllo dough.
- You can add other vegetables to the filling, such as chopped spinach, zucchini, or mushrooms.
- If you want a crispy boureka, brush the top with melted butter before baking.
- Serve the bourekas warm or at room temperature.
Conclusion:
Potato feta bourekas are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be made ahead of time and frozen. With their flaky phyllo dough, creamy potato filling, and tangy feta cheese, these bourekas are sure to be a hit with everyone who tries them.
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