Ingredients
- 1 package phyllo dough, defrosted
- leftover mashed potatoes
- 1 egg + 1 Tbsp water
- dried thyme
- freshly ground black pepper
- leftover gravy, for dipping
Instructions
- Preheat oven to 350°F.
- Beat the egg with 1 Tbsp of water. Prepare a baking sheet with parchment paper or a non-stick cooking pad.
- Roll out phyllo dough carefully to prevent splitting. I like to divide the layers of the phyllo in half so I can get four sheets instead of two. If the layers seem too brittle and dry, brush with vegetable oil. Working quickly, cut each sheet horizontally into 4 strips.
- Lightly brush a strip with the egg wash. Place a scant teaspoon of mashed potatoes at the right end of the strip and fold the right bottom corner up and to the left to create a triangle shape. Continue wrapping the triangle into the remaining strip, being careful to preserve the triangle shape. Seal the end with egg wash if necessary and place end down on the prepared baking sheet. Repeat this process with the remaining strips.
- Lightly brush the tops of the burekas with egg wash and sprinkle with dried thyme and freshly ground black pepper.
- Bake for 20 minutes or until golden brown. Serve with warmed leftover gravy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Israeli