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Chicken & Eggplant Bourekas

Yields 24 Bourekas
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Course: Side Dish, Snack
Cuisine: Jewish, Middle Eastern
Keyword: baking, chicken
Servings: 12 people
Calories: 194kcal

Ingredients

  • 1 tsp olive oil
  • 2 cups eggplant, chopped into small bits
  • 1 cup yellow or red onion, chopped into small bits
  • 1 1/2 cups chicken breast, cooked, cooled, and shredded
  • 1/4 cup ricotta cheese, part skim
  • 1/3 cup feta cheese, crumbled
  • 1 egg, lightly beaten
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp smoked paprika
  • 12 sheets phyllo dough, thawed
  • 7 – 8 tbsp olive oil
  • 1 tbsp sesame seeds

Instructions

  • Chop onion and sauté in a heated and oiled pan over medium high heat for about 3 minutes. Add chopped eggplant and cook until softened, about 5 minutes.
  • Place in a bowl and in the freezer or fridge to cool. It doesn’t have to get cold, but it can’t be hot.
  •  Preheat the oven to 350˚ and line a baking tray or 2 with silicone baking mats.
  • Stir cheeses and chicken into the cooled filling, then stir in egg and seasonings.
  • Lay 1 phyllo sheet on a clean work surface and brush with oil.
  • Top with a second phyllo sheet and brush again. Cut phyllo sheets lengthwise into 4 long strips.
  • Place a small dollop ( ~1 ½ tsp) of filling at the top of the oiled strip.
  • Fold diagonally, then again but in the opposite direction, like a flag. Continue folding down the length of the dough until you are left with a layered triangle.
  • Repeat this until you have a full baking sheet and brush with just enough oil on the tops to let sesame seeds stick.
  •  Bake on 350° for 10 minutes, then switch the baking sheet's position on the rack and bake another 10 minutes until golden brown.

Notes

Macronutrients: 12g carbs, 13g fat, 7.5g protein
  1. You can replace the olive oil with melted butter if you prefer.
  2. It’s important to keep the phyllo dough you aren’t working with at the moment covered with a towel or lid. When thawed and exposed to open air it gets dry and cracked very quickly.
  3. Bourekas don’t expand so you can crowd the baking sheet a bit if needed.
  4. To cut the phyllo sheets, you can use a sharp knife or a pizza cutter.