Name: Matzo Bourekas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 8 matzos; 2 eggs (beaten (for eggwash)); 2 tablespoons Extra Virgin Olive Oil; ¾ cup feta cheese (crumbled); ¼ cup ricotta cheese; 1 egg; 1 onion (chopped); 2 tablespoons Extra Virgin Olive Oil; 1 cup mashed potatoes; pinch salt; 1 egg

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.

Matzo Bourekas

Prep Time 20

Cook Time 30

Total Time 50

Print Recipe Pin Recipe

Servings

Ingredients

8 matzos
2 eggs beaten (for eggwash)
2 tablespoons Extra Virgin Olive Oil
¾ cup feta cheese crumbled
¼ cup ricotta cheese
1 egg
1 onion chopped
2 tablespoons Extra Virgin Olive Oil
1 cup mashed potatoes
pinch salt
1 egg

Instructions

Preaheat oven to 350℉ / 175℃

For Cheese Bourekas

In a small bowl mix the Extra Virgin Olive Oil, feta, ricotta and egg.

For Potato Bourekas

Add 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!