Burekas

Ingredients for 1 servings:

• 3 packs of puff pastry (6 sheets each), frozen
• Flour for the work surface
• 1 egg(s)
• n. B. water
• e.g. sesame
• 450 g baby spinach, frozen
• 400 g feta cheese made from sheep’s milk
• 2 m.-sized potatoes
• salt water
• 1 onion(s)
• 1 tsp vegetable broth, instant
• 1 pinch of salt
• 2 pinches of pepper
• 1 tsp butter
• 1 tsp oil for frying

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Filled puff pastry with savory fillings, makes about 24 pieces.

Thaw the spinach in a sieve and squeeze out any excess liquid. Place the puff pastry on a floured surface and thaw. Place the thawed spinach on a board and chop it finely, but not too finely. Place in a bowl. Crumble the feta cheese into the spinach and mix well. Cover a baking sheet with baking paper. Halve the puff pastry sheets and spread the filling on top with a teaspoon. In a small bowl, beat the egg with 2 tablespoons of water. Brush only two edges with a brush. Fold the burekas into a triangle and press the edges together with your fingers and a pastry fork so that they do not open during baking. Place on the baking sheet and preheat the oven to 170°C (top/bottom heat). Brush the tops of the burekas with the beaten egg and immediately sprinkle with a little sesame seeds. Bake until golden brown and fully puffed. For the second filling, peel, wash, and chop the potatoes. Cook in salted water as if for mashed potatoes. Peel and finely dice the onion. Heat a pan with butter and oil and fry the onion until golden brown. When the potatoes are very soft, drain well and add the fried onions, soup mix, and seasonings. Mash well, but don’t use a hand blender, or it will become a paste. Defrost the puff pastry, cut it in half, and fill it with mashed potatoes, a teaspoon at a time. Brush the bottom inner edge of the burekas with egg. Fold it into a triangle and press firmly together with your finger and a pastry fork. Place on a baking sheet lined with baking paper, brush the top with egg again, and sprinkle with sesame seeds again. If the first egg isn’t enough, whisk a second egg with a little water and use. Bake at 170°C (top/bottom heat) until golden brown. Serve with Turkish coffee Israeli style or with hard-boiled egg and yogurt. If you have any leftover puff pastry, you can top it with peeled and sliced ​​apples, add a little vanilla sugar and lemon juice, fold it up, seal it well, brush it with egg and bake.