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Iso pareve spinach filling for bourekas



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allthingsblue




 
 
    
 

Post Wed, Sep 28 2016, 9:05 am
Iso pareve spinach filling for bourekas
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m in Israel




 
 
    
 

Post Wed, Sep 28 2016, 9:44 am
I use this to make spinach roll with puff pastry dough. I assume it will taste good in a boureka as well:

Mix together:
1 pound frozen spinach, defrosted and drained well
3 largish onions, sauted
1 egg
1/2 cup bread crumbs
1/4 cup mayonnaise
salt, garlic powder and pepper
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allthingsblue




 
 
    
 

Post Wed, Sep 28 2016, 12:16 pm
Thanks.
Any other ideas? (I don't like mayonnaise)
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allthingsblue




 
 
    
 

Post Wed, Sep 28 2016, 5:07 pm
Bump
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zaq




 
 
    
 

Post Wed, Sep 28 2016, 6:25 pm
Use tofu instead of the cheese and double the quantity of seasonings. Or use thick techina in lieu of mayo in the recipe above.
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rae




 
 
    
 

Post Wed, Sep 28 2016, 11:10 pm
I don't have exact quantities. But usually sauté 2 lg onions to a 32 oz bag of spinach, add 1-2 boiled potatoes, salt, pepper, and 1 egg to help hold it together. The potato gives it a much better consistency.
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m in Israel




 
 
    
 

Post Thu, Sep 29 2016, 1:44 am
allthingsblue wrote:
Thanks.
Any other ideas? (I don't like mayonnaise)


For a boureka you can probably just leave out the mayo -- I make a roll which I slice so I need it to stay together better -- but in individual closed bourekas it should be fine without it.
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allthingsblue




 
 
    
 

Post Thu, Sep 29 2016, 1:11 pm
Thanks everyone!
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ectomorph




 
 
    
 

Post Thu, Nov 03 2016, 9:09 am
Ok im making the filling with the mayonnaise.


What can I use to replace breadcrumbs?
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cbg




 
 
    
 

Post Thu, Nov 03 2016, 9:30 am
I've replaced the mayonaise with the top cream of coconut milk.
As far as the breadcrumbs are they necessary if you squeeze the spinach really well?
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ectomorph




 
 
    
 

Post Thu, Nov 03 2016, 10:23 am
cbg wrote:
I've replaced the mayonaise with the top cream of coconut milk.
As far as the breadcrumbs are they necessary if you squeeze the spinach really well?
thanks. I'll see how the mixture looks. I'm using frozen spinach
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lora




 
 
    
 

Post Thu, Nov 03 2016, 2:11 pm
1 1/2 pounds medium russet potatoes (about 3)
Kosher salt and freshly ground black pepper
One 16-ounce bag frozen whole or cut-leaf spinach, thawed
4 tablespoons extra-virgin olive oil, plus more for brushing

2 medium yellow onions, small dice (about 2 1/2 cups)
4 cloves garlic, minced
1/4 cup heavy cream, warmed
Spicy mustard, for serving
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