Burekas with Spinach or Eggplant Filling

cooking.nytimes.com

Noelle Eliza Reid Bott

subheading: FOR THE DOUGH:

2 ½ cups all-purpose flour/320 grams, plus more for rolling the dough

1 teaspoon kosher salt

¼ pound/115 grams cold unsalted butter (1 stick), cut into ½-inch cubes

½ cup/120 milliliters ice water, plus more as needed

Egg wash (1 large egg mixed with 1 tablespoon water)

subheading: FOR THE EGGPLANT-TOMATO FILLING:

1 medium eggplant (about 1 pound/455 grams)

2 tablespoons olive oil

1 small onion, diced (about ½ cup/115 grams)

Kosher salt and ground black pepper

½ cup/115 grams strained diced tomatoes (from a can)

¼ cup/25 grams grated Parmesan, plus more for topping

1 large egg, beaten

2 teaspoons all-purpose flour

subheading: OR FOR THE SPINACH-FETA FILLING:

1 package frozen chopped spinach (16 ounces/455 grams), defrosted and drained

¾ cup/115 grams crumbled strongly flavored feta cheese

½ cup/50 grams grated Parmesan, plus more for topping

Kosher salt and ground black pepper

1 large egg, beaten

1 tablespoon all-purpose flour

Directions at cooking.nytimes.com

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