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Matzo Bourekas
You don't need to give up bourekas just because it's Passover. In fact you can make them at home in no time. Try cheese or potato filling inside a baked matzo crust.
- Duration
- Cook Time
- Prep Time
- 8Servings
Ingredients
- 8 matzos
- 2 eggs, beaten (for eggwash)
Cheese Filling
- 2 tablespoons Colavita Extra Virgin Olive Oil
- ¾ cup feta cheese, crumbled
- ¼ cup ricotta cheese
- 1 egg
Potato Filling
- 1 onion, chopped
- 2 tablespoons Colavita Extra Virgin Olive Oil
- 1 cup mashed potatoes
- pinch of salt
- 1 egg
Preparation
- Preaheat oven to 350℉ / 175℃
- For Cheese Bourekas- in a small bowl mix the Colavita Extra Virgin Olive Oil, feta, ricotta and egg.
- For Potato Bourekas- add the olive oil and chopped onion to a frying pan on medium-low heat. Saute the onion for 15-20 minutes until caramelized. In the meantime, add the potatoes to a pot filled with water, boil until soft (about 15 minutes, then mash. Once the onions are ready, add a pinch of salt, a cup of the mashed potatoes and an egg. Mix quickly until it all comes together, then remove from heat.
- Place the matzo in water to soak for 30 seconds then lay out the sheets of matzo on a baking sheet.
- Scoop two heaping tablespoons of filling onto half of the matzo, then fold into a triangle. If the matzo is still too stiff to fold, run it under water for a few seconds, wait two minutes for the water to soak in, then try again.
- Brush with egg wash.
- Bake for 15 minutes.
- Serve for breakfast, lunch or dinner with some Israeli pickles, chopped tomatoes, boiled eggs and some spicy sauce!
