Greek Spinach and Feta Bourekia

Ingredients

• 1 package (16 oz / 450g) phyllo pastry sheets 1 package (16 oz / 450g) phyllo pastry sheets
• 1 lb (450g) fresh spinach, chopped 1 lb (450g) fresh spinach, chopped
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• 1/2 cup (115g) unsalted butter, melted 1/2 cup (115g) unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 14g (2g sugars)
• Protein: 6g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool.
4. 4.
   In a mixing bowl, combine the cooled spinach mixture, crumbled feta cheese, fresh dill, fresh parsley, salt, and pepper. Mix well.
5. 5.
   Lay out one sheet of phyllo pastry and brush it lightly with melted butter. Place another sheet on top and repeat the process until you have 4 layers.
6. 6.
   Cut the layered phyllo pastry into 3-inch wide strips.
7. 7.
   Place a spoonful of the spinach and feta filling at the bottom of each strip. Fold the bottom corner of the strip over the filling to form a triangle. Continue folding the strip in a triangular shape until you reach the end.
8. 8.
   Repeat steps 5-7 with the remaining phyllo pastry and filling.
9. 9.
   Place the bourekia on a baking sheet lined with parchment paper. Brush the tops with melted butter.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
11. 11.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Phyllo pastry — Handle the phyllo pastry gently to prevent it from tearing. Keep it covered with a damp cloth while working to prevent it from drying out.
• Spinach — Make sure to thoroughly wash the spinach leaves and remove any tough stems before chopping.
• Feta cheese — Use a good quality feta cheese for the best flavor. If desired, you can crumble the feta cheese by hand for a more rustic texture.

Tips & Tricks

• To make the bourekia extra crispy, brush each layer of phyllo pastry with melted butter generously.
• If you prefer a milder flavor, you can substitute half of the feta cheese with ricotta cheese.
• Serve the bourekia warm for the best taste and texture.
• Leftover bourekia can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to restore their crispiness.
• Experiment with different herbs such as mint or oregano to add your own twist to the filling.

Serving advice

Serve the Greek Spinach and Feta Bourekia as an appetizer or snack. They can be enjoyed on their own or paired with a refreshing tzatziki sauce for dipping.

Presentation advice

Arrange the bourekia on a platter, garnished with a sprinkle of fresh dill or parsley. The golden-brown triangles will make an attractive centerpiece for any gathering.