• 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!