Spinach & Artichoke Burekas
Posted: | Categories: Recipes | Tags:snacks vegetarian
Spinach & Artichoke Burekas
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One of the first things my oldest learned how to cook herself was spinach and artichoke dip. She made it all the time, with cottage cheese for added protein. When I had leftover filo sheets from egg pie and didn’t know what to do with them, I took her weeknight staple and folded it up into delicious pockets filled with veggies and cheese. These would be a great appetizer or snack!
Ingredients
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3 cups fresh spinach, washed
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Avocado oil spray
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1 ½ cups jarred artichokes in oil
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½ teaspoon salt
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Black pepper
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1 cup cottage cheese
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¼ cup sour cream
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½ cup shredded mozzarella
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9-10 sheets filo dough, thawed
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1 large egg
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1 teaspoon white sesame seeds
Directions
Preheat the oven to 350°F and line a baking sheet with parchment paper. (Parchment is optional, but makes clean-up easier.)
- Roughly chop the spinach.
- Heat a medium nonstick pan over medium heat. Once it’s hot, spray with avocado oil and add the spinach. Stir occasionally until the spinach is fully wilted.
- While the spinach cooks, chop the artichokes. Add them to the pan and season with salt, a few turns of black pepper, garlic powder, and oregano. Stir to combine, then let cook for one minute. Remove from heat and let cool slightly.
- While the spinach mixture cools, mix together the cottage cheese, sour cream, and mozzarella in a large bowl.
- Turn the pan contents out onto a cutting board and finely chop.
- Add the chopped veggies to the bowl and mix well to combine.
- Assemble your burekas. Take 1 sheet of filo dough and spray it with avocado oil. Fold it in half lengthwise so you have 2 layers and add 3 tablespoons of the filling in the shape of a triangle in the bottom left corner. Fold the left corner up toward the upper right side, then fold that straight up. Continue folding your bureka like a flag until you reach the end of the filo sheet. Tuck in the end of the filo sheet.
- Repeat until you run out of filo sheets or filling (feel free to fold the last ones in a different way if that helps. I rolled one up like a burrito towards the end). Place the burekas on the prepared pan.
- Beat the egg in a small bowl and brush over the burekas and sprinkle with sesame seeds.
- Bake for 20-30 minutes, until the filling is hot and the tops are golden brown. Let cool before eating.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
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