Spinach and Feta Bourekas

CRUST

280 g flour

1 ml salt

220 g butter

5 ml lemon juice

125 ml soured cream

FILLING

300 g spinach, cooked and drained

1 onion, chopped and sauted in 15 ml olive oil together with 2 garlic cloves (crushed)

300 g feta

1 egg yolk

25 ml chopped dill

Salt and black pepper

TO ASSEMBLE

egg wash (1 egg mixed with 15ml milk or water)

black and white sesame seeds

TO MAKE THE PASTRY: Place the flour, salt and butter in a food processor and blitz until the butter is completely mixed into the flour.
Add the lemon juice and soured cream and process for a few minutes until the pastry forms a ball.Remove from food processor, wrap with cling-wrap then place in the fridge for at least 30 minutes to rest and firm up.
TO MAKE THE FILLING: Combine all the ingredients in a bowl, season then mix well to combine.
Roll the pastry out on baking paper and dust lightly with extra flour.
Cut the pastry into 6 squares of 15X15cm. Place each square on a smaller piece of baking paper – it will be easier to work with.
Spoon two heaped tablespoons of filling in the centre of each pastry square. Brush the edges lightly with egg-wash
Bring the corners of the pastry together and gently pinch closed to form parcels
Brush with more egg wash, sprinkle with sesame seeds then chill in the fridge for 30 minutes before baking.
Bake in a preheated oven for ±25 minutes at 180°C until golden brown. Eat warm