I love bourekas but they don't always love me! Traditionally made with puff pastry, bourekas can be quite fattening. In this recipe, I use lowfat fillo dough and cooking spray for a flaky crust that's truly low in fat. To keep the filling creamy without added fat, I use ready made matbucha, plus some kale for even more healthy goodness.
- Cook Time
- Prep Time
- 6-7 ServingsServings
- 12-14 sheets of fillo dough, thawed
- 4 russet potatoes, peeled and chopped
- 5 oz. chopped kale (tough stems removed)
- 1/3 cup Sabra matbucha
- 1-2 teaspoons fresh squeeze lemon juice
- Salt and pepper, to taste
- Cooking spray
- Sesame seeds
For The Dipping Sauce
- 1 8 oz. container Sabra tahini
- 2 teaspoons sabra red schug
- 1 teaspoon fresh squeezed lemon juice
1. Place the potatoes in a pot of salted water, with enough water to cover by a few inches.
2.Bring to a boil, reduce the heat and simmer until potatoes are almost tender.
3. Add the kale to the pot and cook until potatoes are completely tender. Drain well.
4. Return the potatoes and kale to the pot and mash with a potato masher.
5. Add matbucha, lemon juice, salt and pepper.
6. Spread out one layer of fillo dough onto parchment paper and spray with cooking spray. Top with another layer of fillo and spray with more cooking spray.
7. Spread a heaping 1/2 cup of the filling along the bottom of the longer side of the fillo. Fold the shorter ends over the filling, creating a border, and very loosely roll the fillo over the filling, continuing to roll until you've created a long rope. Make sure you don't roll it tightly, or the fillo with tear when you try to wrap it.
8. Carefully wrap the stuffed fillo around itself to create a spiral. Place it on a greased baking sheet and spray with additional cooking spray. Sprinkle with sesame seeds.
9. Repeat with remaining filling and fillo.
10. Bake at 400 degrees for 30-40 minutes, until the fillo is golden and flaky.
For the dipping sauce:
1. Add all ingredients to a bowl and stir to combine.