Borekas
börek
Flaky phyllo or puff pastry filled with spinach and cheese, potato, or mushrooms — borekas traveled with Sephardi Jews expelled from Spain in 1492, taking root in Ottoman Turkey and later Israel. Today they are an iconic Israeli breakfast and street food.
Ingredients
- •500g puff pastry or phyllo sheets
- •300g ricotta or feta cheese, crumbled
- •200g frozen spinach, thawed and squeezed dry
- •1 egg + 1 yolk for egg wash
- •1 tsp nutmeg
- •Salt and pepper
- •Sesame seeds for topping
Instructions
- 1
Mix cheese, spinach, nutmeg, salt, and pepper until combined.
- 2
If using puff pastry, roll to 3mm thick and cut into squares or circles.
- 3
Place a spoonful of filling in the center of each piece.
- 4
Fold pastry over and press edges firmly with a fork to seal.
- 5
Brush tops with beaten egg yolk. Sprinkle with sesame seeds.
- 6
Bake at 200°C for 20–25 minutes until deep golden and flaky.
- 7
Cool slightly before eating — filling will be very hot.
Kosher notes
Dairy. Do not serve at a meat meal.
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