Bourekas

Ingredients

Instructions

1. 1

   Preheat the oven to 200 C fan (220 C conventional) and line a baking tray with parchment. Bring a small saucepan of salted water to a boil for the potato filling.

2. 2

   Cook the diced potato for 10-12 minutes until completely tender. Drain very well, then return it to the hot pan for 1 minute to steam off excess moisture. Mash with the butter, cheddar, feta, and black pepper until fairly smooth but not gluey. Spread on a plate to cool quickly.

3. 3

   While the potato cooks, heat the olive oil in a frying pan over medium heat. Add the spinach and spring onion and cook for 2-3 minutes, stirring, just until the spinach wilts and any water evaporates. Tip into a bowl and let it cool for 2 minutes; then mix in the feta, ricotta, black pepper, and nutmeg. The filling should be thick, not wet.

4. 4

   Beat the egg in a small bowl. Lay 3 filo sheets on the work surface, keeping the rest covered with a slightly damp towel so they do not dry out. Brush each sheet lightly with melted butter, then stack them. Cut the stack lengthwise into 2 equal strips.

5. 5

   Place half the spinach filling at one end of one strip and fold repeatedly in triangles, flag-style, to enclose the filling. Repeat with the second strip and the remaining spinach filling. Brush the tops lightly with egg and sprinkle with a little sesame.

6. 6

   Repeat the layering, buttering, and cutting with the remaining 3 filo sheets. Fill and fold 2 more triangles using the potato filling. Brush with the remaining egg and sprinkle with the rest of the sesame seeds. If any edges look dry, dab them with egg to seal.

7. 7

   Arrange the bourekas on the tray with a little space between them. Bake for 18-20 minutes until deeply golden, crisp, and flaky. The bottoms should feel dry and firm when lifted gently with a spatula.

8. 8

   Rest for 3 minutes before serving so the fillings set slightly and the pastry stays crisp. Serve 2 bourekas per person, ideally one spinach and one potato.

Nutrition per serving

Notes

• •Keeping filo covered while you work is essential; exposed sheets dry and crack quickly.
• •Cool both fillings before wrapping to prevent steam from making the pastry soggy.
• •For sharper flavour, use a well-salted sheep's milk feta; if your feta is very salty, reduce or omit extra seasoning.
• •These are excellent with chopped tomato and cucumber salad, olives, or tahini-yogurt on the side.

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