Pulling from his travels, Jake puts his twist on Boreka hand pies. Filled with tender white beans, spinach, and feta, this recipe can work as a side dish or is hearty enough to be the main course. Paired with a simple yet elegant baklava, it will make you wonder why you don't make it more often.
Recipe by Jake Cohen on Jake Makes It Easy.
Executive produced by Rachael Ray. A Free Food Studios production.
In a large skillet, heat the olive oil over medium-high heat. Add the onions and a heavy pinch each of salt and pepper and cook, stirring often, until softened and caramelized, 5 to 7 minutes. Stir in the cumin and garlic powder and cook until fragrant, 1 minute more. Transfer to a large bowl and let cool completely.
Meanwhile, preheat the oven to 400°F. Line a sheet pan with parchment paper.
Once the onions are cooled, mix in the drained spinach and feta to combine. Taste and adjust the seasoning with salt and pepper.
On a lightly floured work surface, unfold a sheet of the thawed puff pastry with the creases running horizontally. Lightly roll out the dough lengthwise to remove the creases. Spoon half of the spinach mixture along the bottom third of the dough, then roll up to form a tight log, pinching the ends to seal. Place on the prepared pan, then repeat with the remaining dough and filling, spacing the logs 3 inches apart. Brush with the beaten egg and garnish each with a sprinkling of sesame seeds. Using a paring knife, cut three 1-inch slits on the top of each log to allow any steam to vent.
Bake for 25 to 30 minutes, until puffed and golden. Let cool slightly, then slice and serve warm.
