Cheese and Spinach Puff Pastry Bourekas

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Thaw the puff pastry in the fridge overnight, until pliable but still cold.

   Refrigerator

   💡Work with store-bought dough while it's cold: warm puff pastry gets sticky and won't puff in the oven, and phyllo sheets dry out fast, so keep the waiting sheets covered with a damp towel.

For the Pastry Filling

1. 2
   In a bowl, mix the spinach, Bulgarian cheese, ricotta, eggs and nutmeg, and season with black pepper.

   Bowl

To assemble

1. 3
   Roll out the dough sheets and place spoonfuls of cooled filling on half of each sheet, 3 cm apart.
2. 4
   Fold the other half of the sheet over, press firmly between the mounds and cut into squares.

   Knife
3. 5
   Arrange on a baking sheet lined with parchment paper, brush with beaten egg and sprinkle with sesame seeds.

   Baking panParchment paper

   💡Brush with an egg beaten with a teaspoon of water: the glaze turns shiny and golden, and the sesame sticks to it.
4. 6
   Bake in an oven preheated to 200°C (390°F) 20–25 minutes, until the pastries are puffed and golden underneath too.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.