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.
Lowfat Kale & Potato Spiral Fillo Bourekas
Servings
6 Servings
Ingredients
- 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
- 1 8 oz. container Sabra tahini
- 2 teaspoons sabra red schug
- 1 teaspoon fresh squeezed lemon juice
Instructions
- Place the potatoes in a pot of salted water, with enough water to cover by a few inches.
- Bring to a boil, reduce the heat and simmer until potatoes are almost tender.
- Add the kale to the pot and cook until potatoes are completely tender. Drain well.
- Return the potatoes and kale to the pot and mash with a potato masher.
- Add matbucha, lemon juice, salt and pepper.
- 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.
- 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.
- 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.
- Repeat with remaining filling and fillo.
- Bake at 400 degrees for 30-40 minutes, until the fillo is golden and flaky.
- For the dipping sauce:
- Add all ingredients to a bowl and stir to combine.
Hi Jessica! I find that fresh kale is really hard to clean so I buy prepared kale that’s been cleaned and packaged. Since it doesn’t have a kosher certification on it, I check it before using.
Hi Barbara, it’s a spicy cooked tomato dip. Sabra makes a great one!
Looks delicious! How do you clean your kale?
What is matbucha? I have never heard of it before. I live in Canada and use filo all the time for different similar recipes.