Bourekas with Mushrooms, Spinach and Ricotta

Crispy puff pastry turnovers filled with a juicy mixture of mushrooms, spinach, and ricotta. These bourekas are especially delicious served hot, when the pastry is still flaky and the filling stays soft and creamy inside 

Ingredients

• 1 package puff pastry (450 g)

• 1 large onion

• 2 garlic cloves

• 200 g fresh mushrooms (I used cremini mushrooms)

• 1 package frozen spinach (300 g)

• 300 g ricotta

• salt and pepper to taste

• 1 egg for brushing

• sesame seeds

• vegetable oil for frying

Steps

1. Dice the onion

2. Finely chop the garlic

3. Cut the mushrooms into pieces

4. Sauté the onion in vegetable oil until translucent

5. Add the garlic and mushrooms and continue cooking

6. Thaw the spinach and squeeze out all excess liquid

7. Mix the mushroom mixture with the ricotta and spinach

8. Season with salt and pepper to taste

9. Roll out the puff pastry to about 3 mm thick and cut into squares

10. Lightly beat the egg and brush the edges of the squares

11. Place the filling onto the pastry, fold into triangles, and seal the edges with a fork

12. Make a few small cuts on top of each boureka, brush with egg, and sprinkle with sesame seeds

13. Bake in a preheated oven at 180°C (350°F) for 25 minutes