Heart-Healthy Cheese and Spinach Bourekas
Delight in the wholesome goodness of Heart-Healthy Cheese and Spinach Bourekas, a guilt-free twist on the classic Mediterranean pastry. Made with whole wheat phyllo pastry, these golden triangles are filled with a luscious blend of wilted spinach, reduced-fat feta, and creamy ricotta, seasoned with aromatic garlic, onion, and a hint of nutmeg. Each bite delivers a crispy, flaky texture enveloping a nutrient-packed and protein-rich filling, perfect for health-conscious foodies. Brushed with heart-friendly olive oil and topped with sesame seeds, these bourekas are baked to perfection, making them a light yet satisfying snack or appetizer. Ready in under an hour and baked—not fried—this recipe offers a deliciously nutritious way to indulge in bold Mediterranean flavors while keeping your wellness goals in check.
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Recipe Information
Ingredients
- 12 sheets Whole wheat phyllo pastry sheets
- 300 grams Fresh spinach
- 150 grams Reduced-fat feta cheese, crumbled
- 100 grams Low-fat ricotta cheese
- 4 tablespoons Extra-virgin olive oil
- 2 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 large Egg white
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Sesame seeds
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
Add the fresh spinach to the skillet, cooking until wilted. Remove from heat and let it cool slightly.
In a large bowl, combine the cooked spinach mixture, crumbled feta, ricotta cheese, nutmeg, salt, and black pepper. Stir until well mixed.
Lay out one phyllo sheet on a clean, dry surface and lightly brush it with olive oil. Cover the remaining phyllo sheets with a damp towel to prevent drying out.
Place another phyllo sheet on top of the first, brushing lightly with oil. Continue adding sheets until there are three layers, lightly oiling between each layer.
Cut the layered phyllo into four strips, each approximately 3 inches wide.
Place a tablespoon of the spinach and cheese mixture at one end of each strip. Fold the pastry over the filling into a triangle, then continue folding in a triangular shape until the end of the strip is reached.
Repeat with the remaining phyllo sheets and filling mixture.
Place the bourekas on the prepared baking sheet and brush the tops lightly with egg white. Sprinkle sesame seeds over the top.
Bake in the preheated oven for 20-25 minutes, or until golden brown and crisp.
Remove from the oven and let them cool slightly before serving warm.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 4201 mg | 183% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 10.7 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1416 mg | 109% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 760 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
