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Burekas With Spinach or Eggplant Filling

Joan Nathan
  • 120 minutes
  • Serves 20

INGREDIENTS

2 1/2 cups

all-purpose flour/320 grams, plus more for rolling the dough

1 tsp

kosher salt

1/4

pound/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes

1/2

cup/120 milliliters ice water, plus more as needed

Egg wash (1 large egg mixed with 1 tablespoon water)

1

medium eggplant (about 1 pound/455 grams)

2 tbsp

olive oil

1

small onion, diced (about 1/2 cup/115 grams)

Kosher salt and ground black pepper

1/2

cup/115 grams strained diced tomatoes (from a can)

1/4

cup/25 grams grated Parmesan, plus more for topping

1

large egg, beaten

2 tsp

all-purpose flour

1

package frozen chopped spinach (16 ounces/455 grams), defrosted and drained

3/4

cup/115 grams crumbled strongly flavored feta cheese

1/2

cup/50 grams grated Parmesan, plus more for topping

Kosher salt and ground black pepper

1

large egg, beaten

1 tbsp

all-purpose flour