Capri Feta And Mozzarella Bourekas Recipe

In a food processor, combine the drained cannellini beans, 2 tbs olive oil, lemon juice, minced garlic, oregano, crumbled feta, salt, and black pepper.

Process until smooth and creamy, scraping down the sides once or twice. Taste and adjust seasoning — add up to 1/2 tbs more lemon juice or a pinch more salt if needed. Transfer to a bowl and refrigerate while preparing vegetables and assembly.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.

On one baking sheet toss cauliflower florets and halved brussels sprouts with 1 tbs olive oil, 1/4 tsp kosher salt, 1/8 tsp black pepper, and half the smoked paprika. Spread in a single layer.

On the second sheet toss the torn maitake mushrooms with 1 tbs olive oil, remaining salt, pepper and smoked paprika. Spread in a single layer.

Roast vegetables for 18–22 minutes, turning once halfway through, until cauliflower and brussels sprouts are golden at the edges and mushrooms are crisped and browned. Remove from oven and let cool slightly. Roughly chop or tear larger pieces to bite-sized pieces (about 1/2-inch).

Lower oven temperature to 400°F (200°C). If using phyllo, keep unused sheets covered with a slightly damp towel to prevent drying.

Prepare your work surface by dusting lightly with 1 tsp flour. If using phyllo: layer 2 sheets together (brush melted butter between them) to make a sturdier parcel; cut into 4 rectangles to yield 4 bourekas per double-layer (you should get about 8 total). If using puff pastry: cut each sheet into 8 rectangles. Place them on a parchment-lined baking sheet.

On each rectangle, spread about 2 tbs of the white bean purée in the center, leaving a 1/2-inch border. Top the purée with approximately 1 to 1.5 tbs shredded mozzarella, then distribute a small handful (about 2 tbs) of roasted cauliflower, brussels sprouts and maitake pieces evenly over the cheese — avoid overfilling so they can be sealed.

Brush the edges with beaten egg, fold or fold over to enclose (for phyllo fold into a turnover or envelope; for puff pastry press edges with a fork), and seal well. Brush the tops with melted butter and/or remaining egg wash. Repeat until all bourekas are assembled.

Place assembled bourekas on the baking sheet with space between them. Sprinkle lightly with a pinch of flaky sea salt.

Bake at 400°F (200°C) for 18–22 minutes, until golden brown and puffed. Rotate the pan once halfway through baking for even color. Remove from oven and let rest 5 minutes on the pan.

While bourekas rest, warm the hot honey slightly (10–15 seconds in microwave or in a small saucepan over low heat) so it is pourable but not hot.

Transfer bourekas to a serving platter. Drizzle about 1/2 tbs hot honey over each boureka (reserve remaining honey for additional drizzling at the table).

Scatter chopped pistachios and chopped parsley over the bourekas. Finish with a light dusting of lemon zest and a sprinkle of flaky sea salt to brighten flavors.

Serve warm. Leftovers will keep refrigerated in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven for 8–10 minutes to crisp.