👨‍🍳 Instrukcje

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

   💡 Wskazówki profesjonalistów: Ensure oven is fully preheated for optimal puff pastry rise.
2. 2

   Prepare the filling: Mash the boiled potatoes in a bowl until smooth. Set aside.

   💡 Wskazówki profesjonalistów: Ensure potatoes are completely dry before mashing.
3. 3

   In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

   ⏱️ 8 minutes
4. 4

   Add the squeezed spinach to the skillet. Cook until any remaining moisture has evaporated, about 3-5 minutes. Remove from heat.

   ⏱️ 5 minutes
5. 5

   Combine the mashed potatoes, sautéed onion and spinach mixture, nutmeg, salt, and pepper in a bowl. Mix well to create the filling.

   💡 Wskazówki profesjonalistów: Taste and adjust seasoning as needed.
6. 6

   Unroll the puff pastry sheets onto a lightly floured surface. Cut each sheet into 6 equal squares (or desired shape).

   💡 Wskazówki profesjonalistów: Work quickly with puff pastry to keep it cold.
7. 7

   Place a generous tablespoon of the potato-spinach filling onto one half of each pastry square. Fold the other half over to create a triangle or rectangle, and crimp the edges with a fork to seal.

   💡 Wskazówki profesjonalistów: Don't overfill, or the bourekas may burst.
8. 8

   Arrange the bourekas on the prepared baking sheet. Brush the tops with the beaten egg wash and sprinkle with sesame seeds, if using.

   💡 Wskazówki profesjonalistów: Egg wash gives a golden, shiny finish.
9. 9

   Bake for 20-25 minutes, or until the pastry is puffed, golden brown, and cooked through.

   ⏱️ 25 minutes
10. 10

    Let cool slightly before serving. Best served warm.