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Ave. Rating is 5 (1 ratings) Add Your Comments and Ratings

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My mother used to make these often and they never lasted very long. We used to eat them as snacks or with meals. This Sephardic dish comes from Turkey, but is widespread in the Middle East and Mediterranean. These can also be made with phyllo or puff pastry dough.

Serves: 8-10

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Sephardic Dairy Side Dish

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For the dough:
1/2 lb. margarine
1 tsp. salt
3 cups self-rising flour
warm water

For the stuffing:
1/2 cup cheese (feta)
1 cup cooked chopped spinach
3 egg yolks

For the garnish:
1 egg yolk
sesame seeds


  1. To make the dough: Melt the margarine and mix with flour and salt. Add warm water until able to roll dough. Roll it, cut a leaf, and cut circles with a cup.
  2. Mix the stuffing ingredients and place one teaspoon of stuffing on each dough circle and fold in half.
  3. Brush each bureka with egg yolk and sprinkle with sesame seeds
  4. Place on a well-greased cookie tray and bake at 350 degrees (F) until golden (approx. 15-20 min.)
  5. Serve hot

Reader Comments

Vic Gabay says...
Rating is 5

Homemade burekas were always found in our Sephardic household. I tried a variation of this recipe with mashed potato instead of spinach and added parmesan cheese. It came out great. I then tried this spinach recipe and it was excellent.
Nov 23, 2008 (report abuse)



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