Follow these steps for perfect results
unsalted butter
melted
phyllo dough
thawed
large egg
beaten
black sesame seeds
for sprinkling
large eggs
for filling
cheddar cheese
grated
feta cheese
crumbled
fresh ground pepper
to taste
Prepare the cheese filling by beating 2 eggs in a small bowl.
Add 1 cup grated cheddar and 1 cup crumbled feta cheese to the eggs.
Season with fresh ground pepper to taste and mix well.
Preheat the oven to 350 degrees.
Coat the bottom of a cookie sheet with melted unsalted butter.
Take a sheet of phyllo dough and cut lengthwise into 4 1/2 inch wide strips.
Butter the phyllo strips.
Fold the buttered phyllo strips lengthwise and butter again.
Place about 1 tablespoon of the cheese filling on the end of a strip.
Fold the phyllo strip up right to left as you would a flag, forming a plump triangle.
Butter the outside of the formed triangle.
Repeat the process with the remaining filling and phyllo dough.
Beat 1 large egg in a bowl.
Brush the burekas with the beaten egg.
Sprinkle 2 teaspoons of black sesame seeds over the tops of the burekas.
Place the burekas on the prepared cookie sheet.
Bake for 20 minutes, or until golden in color.
For frozen burekas, defrost for 2 hours before baking.
To make spinach filling, wilt 2 pounds of fresh spinach or Swiss chard (or defrost two 10-ounce packages of frozen spinach).
Drain the spinach well, squeezing out excess water. Cool and chop.
Mix the spinach with 2 lightly beaten eggs, 1/2 cup crumbled feta, 1/2 cup grated cheddar, 1/4 cup chopped parsley, 2 tablespoons chopped dill, and 8 diced scallions.
Season the spinach filling with salt and pepper to taste. Mix well.
Use about 1 tablespoon of spinach filling for each bureka.
To make eggplant filling, preheat the oven to 450 degrees.
Prick the skin of 2 medium eggplants all over.
Roast the eggplants on an oiled cookie sheet for 25 minutes, turning occasionally.
Remove the eggplant pulp from the skin, discarding seeds and draining extra liquid. Cool slightly, pat dry and coarsely chop.
Combine the eggplant pulp with 1/3 cup kasseri or feta cheese, 1/3 cup grated sheep or mozzarella cheese, and 1/4 cup chopped cilantro or parsley.
Mash the eggplant filling well with a fork and add salt to taste if needed.
Use about 1 tablespoon of eggplant filling for each bureka.
Expert advice for the best results
Ensure phyllo dough is thawed properly to prevent tearing.
Keep phyllo dough covered with a damp cloth to prevent it from drying out.
Pinch edges of burekas tightly to prevent filling from leaking.
Everything you need to know before you start
15 minutes
Can be assembled and frozen before baking.
Arrange burekas artfully on a platter, garnish with a sprinkle of sesame seeds.
Serve warm with a side of yogurt or labneh.
Pair with a fresh Israeli salad.
A crisp, dry white wine complements the savory flavors.
Discover the story behind this recipe
A popular Sephardic pastry, brought to Israel and enjoyed during holidays and celebrations.
Discover more delicious Israeli Snack recipes to expand your culinary repertoire
Grilled corn on the cob with a flavorful yogurt and feta cheese topping, seasoned with zaatar and cayenne.
Savory cheese and potato filled pastries.
Quick and easy Israeli-inspired chickpeas, lightly browned and seasoned.
A simple and delicious way to make your own yogurt cheese, perfect for serving with pita bread and olives as a snack or appetizer.
Quick and simple Israeli tahini cookies with a nutty flavor.
Savory potato-filled pastries, also known as Borekas Tapukhay Adama, served with haminados eggs. A delicious and comforting dish.
A traditional twice-baked cookie from Israel, perfect for dunking in coffee.
Savory and delicious Israeli spinach fritters made with fresh spinach, zucchini, potato, and onion. A simple and satisfying dish perfect as a side or snack.