Spinach and Feta Bourekas

More Information About This Class

What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. YOUR MENU: Spinach and Feta Bourekas Israeli Salad INGREDIENTS YOU'LL NEED: Spinach and Feta Bourekas: 1 package of store-bought phyllo dough (usually comes with about 20 sheets) ½ cup unsalted butter, melted 1 egg, for the egg wash For the Filling (Choose One Option or Mix and Match): Option 1: Potato Filling: 2 medium potatoes, boiled, peeled, and mashed 1 small onion, finely chopped ¼ cup chopped fresh parsley Salt and pepper to taste Option 2: Cheese Filling: 1 ½ cups feta cheese, crumbled ½ cup ricotta cheese or cottage cheese ¼ cup grated Parmesan cheese 2 eggs 2 tablespoons chopped fresh parsley Salt and pepper to taste Option 3: Spinach Filling: 2 cups fresh spinach, chopped 1 small onion, finely chopped 2 cloves garlic, minced 1 tablespoon olive oil ¼ cup crumbled feta cheese Salt and pepper to taste Israeli Salad: 4 medium ripe tomatoes, diced 1 cucumber, diced 1 red onion, finely chopped 1 green bell pepper, diced ¼ cup fresh parsley, finely chopped 2 tablespoons fresh mint, finely chopped (optional) 2 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice Salt and freshly ground black pepper to taste EQUIPMENT YOU'LL NEED: Baking sheet(s) Parchment paper (for lining the baking sheet) Pastry brush (for brushing melted butter and egg wash) Mixing bowls (for preparing the filling) Spoon or spatula (for mixing and spooning the filling) Damp kitchen towel (to cover the phyllo dough and prevent drying) Knife or pizza cutter (for cutting and portioning the phyllo dough) Oven (for baking the Bourekas) Serving platter or plate (for serving the Bourekas)