Whether as a street snack, a celebratory feast at home, or a simple weekday meal, bourekas are second only to falafel when it comes to popularity in Israel and throughout the Middle East. They come in a variety of shapes, which indicate their fillings, and help ensure observant Jews keep kosher. Traditionally made with feta and spinach, here we’re swapping in kale and cheddar for an accessible take on this delicious dish. Kale is one of the most nutrient-rich foods available, containing powerful antioxidants, a boost of vitamins C and K and digestion-regulating fiber. Make up a big batch of these bourekas to enjoy with friends for your winter celebrations, or keep a stash in your fridge for a nutrient-rich grab-and-go snack or meal all week long. 

Makes about 10-12 

Ingredients:

• 1 large head of kale, stems removed
• 2 garlic cloves
• 1 cup shredded cheddar cheese
• 1 8-ounce block cream cheese
• 1 tablespoon flour (for rolling out the dough)
• 1 sheet puff pastry, defrosted 
• 1 egg, whisked
• Salt and pepper, to taste
• 2 tablespoons sesame seeds (optional)

Directions:

1. Line a baking sheet with parchment paper, and preheat your oven to 400 degrees.
2. In a food processor, blitz the kale until finely shredded. Remove to a bowl.
3. In the food processor, add the garlic and blitz until finely minced. Add the cheddar, cream cheese, reserved kale and a pinch of salt and pepper, and pulse until just combined. 
4. Lightly flour a clean countertop and gently roll out the pastry dough. Cut the pastry dough into 12 equal squares. 
5. Scoop about 1 tablespoon of the filling onto each of the squares. Using your fingers, press the edges together corner to corner, forming a triangle. Take care to press out any air caught in the filling. Use the tines of a fork to gently crimp together the sealed edges and place on your prepared baking sheet. Repeat with the remaining filling and pastry.
6. Brush each boureka with the beaten egg and sprinkle over the sesame seeds, if using. 
7. Bake for 15-20 minutes, until puffed and golden brown. Enjoy warm or at room temperature. 

Recipe notes: These keep well in the fridge for a few days, and warm up easily in the oven or a toaster.