Rice Paper Bourekas

All my burekas lovers, this recipe is for you.

A healthier version you can enjoy any day of the week :)

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Ingredients (approximately 10 burekas):

• Mini rice paper (I get mine from Amazon, any will work)
• Vegan stuffing: 2 cups chopped spinach, 2 cups chopped leeks, 2 tablespoons za'atar tahini, and a pinch of salt
• Cheese stuffing: 2 cups shredded cheese and 2 tablespoons pesto tahini
• 1 egg (for egg wash on top)
• 1 tablespoon olive oil
• Sesame seeds to garnish

Instructions:

1. Preheat the oven to 425°F. Line baking sheets with parchment paper and set aside.
2. For vegan stuffing: In a medium bowl, mix spinach, leeks, and za'atar tahini.
3. For cheese stuffing: In a separate mixing bowl, mix shredded cheese with pesto tahini.
4. Fill a large bowl that can fit the rice paper with water. Drizzle a little oil on the working surface, the size of the rice paper.
5. Soak rice paper, one at a time, in water for 20-30 seconds until pliable. Shake water off and place on the drizzled oil on the working surface. Put a spoonful of the stuffing (veggies or cheese) along the middle of the rice paper and fold in half. Place on the baking sheet. Repeat with the rest of the rice papers.
6. Use a fork to gently poke holes at the top of each bureka to prevent it from exploding or leaking the filling in the oven. Put egg yolk in a small bowl, add 2 tablespoons of water and 1 tablespoon of oil, and mix. Use a pastry brush to brush the burekas with egg, then sprinkle with sesame seeds (if you don’t eat eggs, try butter, coconut oil, or olive oil).
7. Bake for 20 minutes until burekas are a light golden color. Let cool for a few minutes and enjoy this heavenly, crunchy pastry.