Procedure

• Preheat oven to 375°. If using fresh spinach, submerge it in boiling water for a minute. Place the spinach (fresh or frozen) in a colander and press it to release the liquid . It's important to get the moisture out of the spinach. Take in your hands and squeeze out the liquid as the final step.
• Pulse the feta and 2 eggs in the bowl of a food processor until nearly blended. Add the spinach and pulse again a couple times to mix. Add the pepper.
• Roll out each square of puff pastry with some flour from a 5" x 5" square into an 8" x 8" square, being careful not to roll off the edge and squash the flaky layers that form in the oven.  Cut the squares into fours with a pizza cutter, making each piece 4" x 4". Use a small scoop to scoop a heaping tablespoon of the filling onto the puff pastry.
• Fold the puff pastry over the spinach-feta mixture to form a triangle. Don't seal the edges, as this helps to create the flaky edge once the Burekas are baked. Place onto parchment lined baking sheets.
• Break the egg into a small bowl and beat in a teaspoon of water with a fork. Brush each Bureka with the egg wash and sprinkle with sesame seeds and optional nigella seeds (they look like black sesame seeds).
• Bake for 15-20 minutes or until golden all over the top. Serve immediately or cool on wire racks.  You can store in the fridge and reheat them at 300° just before serving.
• ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM