What sets this low-fat bourekas apart is that not only can you not tell that it’s low-fat, but it actually comes out more crispy and tasty than any regular bourekas.
1 package filo dough (12 sheets), defrosted in the refrigerator
2 tbsp margarine (Mazola® lite), melted
1 tbsp olive oil
2 tbsp Kinneret Farm silan
2 tbsp za’atar spice mix, with sesame
2 containers firm white cheese (3% fat)
200 g cheese (5% fat) – partially freeze in order to grate finely
1 package chives, finely chopped
4 scallion stalks, washed and finely chopped
2 tbsp mushroom soup mix
3 eggs, lightly beaten
Salt and black pepper, to taste
For brushing over the crust:
1 beaten egg
Sesame seeds for sprinkling (optional)
- Whip together the margarine, olive oil, silan and za’atar to create a paste.
- Divide the filo sheets into 3 (stacks of 4 sheets). Spread the paste on each stack. Don’t worry about spreading evenly or covering the entire sheet.
- Stir the filling ingredients together in a bowl until they are evenly mixed.
Stuffing and Assembly:
- Using a spoon, lay a line of cheese along the wide edge of one of the stacks of filo dough. Fold the stack twice over the line of cheese and then use a pizza cutter to cut the resulting roll away from the remainder of the sheet. Repeat twice more until you have made 3 narrow rolls with the entire sheet. Fill, roll and cut the other two stacks of filo dough to make six more rolls.
- Wet your hands, and arrange one of the rolls into a spiral. Place it carefully in the center of the baking pan, which should be lined with baking paper. Wet your hands again, and arrange the second roll as a spiral, placed against the first one. Repeat with all the rolls in a circle around the first spiral, until the entire pan is filled.
- Spread beaten egg over the top and sprinkle sesame seeds. Bake for 30 minutes in oven preheated to medium heat (175°C), until the whole pastry is golden.