Working with phyllo dough isn’t difficult at all. Start by thawing it in the refrigerator overnight, and then the trick is just to move quickly to keep the sheets from drying out. Bourekas can be found in various guises all over the Middle East—in Israel they are often filled with cheese, spinach, or potato.
1 medium red onion, diced
2 cloves garlic, minced
10 oz. bag frozen chopped spinach, thawed and pressed
2 cups cooked chickpeas, mashed
¼ cup nutritional yeast
¼ cup ricemilk
Salt and pepper to taste
18 sheets phyllo dough
Olive oil as needed
Sesame seeds as needed
Over medium heat, saute the onion, then add the garlic and cook a minute or two more. Add the spinach and chickpeas and cook, stirring, until heated through. Stir in the nutritional yeast and ricemilk and simmer, stirring constantly, until the liquid is gone and the mixture is fairly dry. Remove this filling from the heat and set aside.
Working quickly, brush olive oil lightly onto the first sheet of phyllo dough, then top with another. Repeat until you have four layered sheets. Be sure to keep the unused phyllo dough moist by covering it with a damp (not wet!) towel.
Slice the dough in thirds the long way, then put 1/3 cup filling on the end of each slice. Turn the dough over to form a triangle, then repeat all the way up the slice of dough. Repeat with remaining dough and filling, pinching ends to seal, then brush each triangle with oil and sprinkle a few sesame seeds on top. Bake at 350 degrees for 25-30 minutes or until crisp and golden.