Spinach & Artichoke Burekas

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. (Parchment is optional, but makes clean-up easier.)

2. Roughly chop the spinach.
3. 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.
4. 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.
5. While the spinach mixture cools, mix together the cottage cheese, sour cream, and mozzarella in a large bowl.
6. Turn the pan contents out onto a cutting board and finely chop.
7. Add the chopped veggies to the bowl and mix well to combine.
8. 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.
9. 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.
10. Beat the egg in a small bowl and brush over the burekas and sprinkle with sesame seeds.
11. Bake for 20-30 minutes, until the filling is hot and the tops are golden brown. Let cool before eating.
12. Store any leftovers in an airtight container in the fridge for up to 4 days.