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Ingredients
* 10 cups spinach leaves
* 1 1/2 tsp. olive oil, plus 6 Tbs. for brushing phyllo, divided
* 1 small onion, finely chopped (1 cup)
* 1/4 cup part-skim ricotta cheese
* 1/3 cup feta cheese, finely crumbled
* 1/4 cup mozzarella cheese
* 1 large egg, lightly beaten
* 12 sheets frozen phyllo dough, thawed
* 1 tsp. sesame seeds
Preparation
1. Rinse and drain spinach and coarsely chop.
2. Heat 1 1/2 tsp. oil in a skillet over medium-low heat. Add onion, and cook for 5 minutes. Add spinach; cook for 2 minutes more. Transfer to a bowl, and cool.
3. Stir ricotta, mozzarella, and feta cheese into the spinach mixture. Stir in egg. Season with salt and pepper, if desired.
4. Preheat oven to 350˚F, and coat 2 baking sheets with cooking spray.
5. Lay 1 phyllo sheet on the work surface with the long side closest to you; brush the phyllo with oil. Top with a second phyllo sheet, and brush with oil. Cut phyllo sheets lengthwise into 4 long strips. Place 1 1/2 tsp. spinach mixture on the bottom of the first phyllo strip. Fold one bottom corner of the strip over the filling to make a triangle. Continue folding the phyllo strip over the filling (like a flag) until the filling is encased in phyllo. Brush top with oil, and transfer to prepared baking sheet. Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.
6. Bake for 15 to 18 minutes, or until the triangles are crispy and golden brown. Cool for 5 minutes before serving.
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