Harvest Tapas Party(1)

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Lamb & Spinach Bourekas written by Nadine Nelson Lamb& Spinach Bourekas Makes 20 to 24 Lamb Bourekas 4 sheets store-bought puff pastry, left to thaw at room temperature for around 30 minutes 1 pound ground lamb 6 cups fresh spinach chopped if big leaf 2 tablespoons olive oil 2 onions 1 teaspoon ground cumin 1 teaspoon ground coriander 1 tablespoon paprika 11/2 teaspoon cinnamon Pinch red pepper flakes 1/4 teaspoon salt 2 eggs beaten for glaze Sesame seeds, nigella seeds or poppy seeds (optional) Heat olive oil in a sauté pan over medium heat. Sauté onion until translucent. Add spices to pan and cook until toasted, around 1 minute. Add ground lamb and cook until no longer pink, breaking up into small pieces with a wooden spoon as you cook. Add spinach and remove from heat and allow to cool slightly. Preheat oven to 375 F. Make Bourekas in the shape that you wish.
Roll out each sheet of puff pastry. Cut each sheet into 9 even squares. Using a rolling pin, roll out each square slightly. Scoop 1 heaping tablespoon of the lamb/spinach mixture into the corner of each square. Fold puff pastry over filling, forming a triangle. Using a fork crimp the edges.Repeat with second sheet of puff pastry. Brush each boureka with beaten egg. Top with sesame seeds, nigella seeds or poppy seeds, if desired. Bake 18-22 minutes, until golden on top.
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Page 13: IS A REVOLUTIONARY ACT COOKING me,

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