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Bourekas are a popular Jewish baked pastry.

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▼SPINACH & FETA BOUREKAS RECIPE▼
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Ingredients:
•1 tablespoon olive oil
•1 tablespoon minced garlic
•½ cup chopped shallots
•1 pound spinach
•½ teaspoon salt
•½ teaspoon pepper
•½ cup crumbled feta
•½ cup ricotta cheese
•1 package puff pastry
•1 egg
•1 ½ teaspoons everything seasoning

Directions:
•Chop shallots and set aside half a cup of the chopped shallots.
•In a large sauce pan over medium-high heat, cook together the olive oil, minced garlic, chopped shallots and spinach for 2 to 3 minutes or until the spinach has wilted.
•Turn the heat off.
•Move the spinach mixture to a large bowl.
•Stir into the spinach mixture the salt and pepper.
•Let the spinach mixture cool to room temperature.
•Preheat an oven to 400 degrees.
•Line a cookie sheet with parchment paper.
•In a separate large bowl, mix together the crumbled fetta and ricotta cheese.
•Squeeze out as much moisture as possible from the spinach mixture, add the spinach mixture to the cheese mixture, stir together to make the filling and set aside.
•Spread out the puff pastry dough.
•Cut each sheet into fourths.
•In a small bowl, beat an egg and set aside.
•Scoop out some filling and place it in the middle of a square of puff pastry.
•Brush the edges of two conjoining sides of the puff pastry with the filling in the middle.
•Fold the two sides of the puff pastry square that do not have egg on them onto the sides of the puff pastry that does have egg, forming a triangle.
•Close the two sides of the triangle with your fingers or a fork.
•Place the uncooked boureka on the parchment lined cookies sheet.
•Repeat steps 14-18 until all of the puff pastry or filling is used.
•Brush the tops of all of the bourekas with the left over beaten egg.
•Sprinkle everything seasoning over the top of the bourekas.
•Bake in a 400 degree oven for 28-30 minutes.
•Let cool for 5 minutes before serving.