israeli

Mushroom and Spinach Bourekas with Feta and Side Salad

This baked dish pairs mushrooms, sliced with spinach, feta cheese and phyllo dough. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

54 g Carbohydrates

39 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

57g phyllo dough 170 kcal
17g olive oil 150 kcal
170g mushrooms, sliced 37 kcal
75g spinach 17 kcal
57g feta cheese 229 kcal
113g cucumber 17 kcal
141g tomato 25 kcal
14g lemon juice 4 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

Heat oven to 400 F (205 C). Line a small baking tray with parchment.
olive oilmushroomssalt
Heat olive oil in a skillet over medium heat. Saute mushrooms with a pinch of salt until they release liquid and brown, 6-8 minutes.
spinachfeta cheeseblack pepper
Stir in spinach until wilted; remove from heat and cool 3 minutes. Mix in feta and black pepper.
phyllo dougholive oil
Lay phyllo sheets on a work surface; brush lightly with olive oil. Stack sheets and cut into 3 strips.
olive oil
Spoon filling onto each strip and fold into triangles. Place on tray and brush tops with remaining oil.
cucumbertomatolemon juicesalt
Bake 18-22 minutes until crisp and golden. Toss cucumber and tomato with lemon juice and salt; serve with bourekas.