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
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namatovu patriciatracy
[email protected]These burekas were delicious! The filo dough was crispy and flaky, and the fillings were both flavorful and satisfying.
Md Siddik
[email protected]These burekas were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Sam de beer
[email protected]These burekas were easy to make and turned out great! I used a store-bought phyllo dough to save time, and they still came out crispy and delicious.
nalaree1
[email protected]I'm not a fan of eggplant, but I loved these burekas. The spinach filling was my favorite.
Blessed Idemudia
[email protected]These burekas were perfect! I followed the recipe exactly and they turned out crispy, flaky, and delicious.
Muzafar Um
[email protected]These burekas were a bit bland for my taste. I think I'll add some more spices next time.
Ebuka Emmmanuel
[email protected]I made these burekas for a potluck and they were a big hit. Everyone loved them!
yashubu sanky
[email protected]These burekas were delicious! The filo dough was crispy and flaky, and the fillings were both flavorful and satisfying.
123waleed Klair
[email protected]These burekas were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Jasmine Akther
[email protected]I'm not a huge fan of spinach, but I really enjoyed these burekas. The eggplant filling was my favorite.
ZA pathan 302
[email protected]These burekas were easy to make and turned out great! I used a store-bought phyllo dough to save time, and they still came out crispy and delicious.
Ahtasham Butt
[email protected]I was a bit skeptical about the eggplant filling, but I was pleasantly surprised. It was really tasty and flavorful. The spinach filling was also very good.
Samuel Onueze
[email protected]These burekas were a bit more time-consuming to make than I expected, but they were definitely worth the effort. The flavor combination of the spinach and eggplant was amazing, and the filo dough was cooked to perfection.
Crezana Kuswar
[email protected]I've made these burekas several times now, and they always turn out perfectly. The instructions are clear and easy to follow, and the results are always delicious. My family loves them!
Phe Vundla
[email protected]These burekas were a hit at my party! The spinach filling was delicious and flavorful, and the eggplant filling was equally impressive. The filo dough was crispy and flaky, and the overall dish was a perfect balance of textures and flavors.