Noga came to the US when she was a child, it was a big change for her. She had to adapt to a new country, a new language and all kinds of new foods. It took time, and was not always fun filled, but she eventually thrived in her new life.
Noga has been an immigrant twice, first as a child, but then as an adult when she moved to Colombia for many years. The experiences of travel and language learning have given her a unique insight into multiculturalism and she directs the academics at FeLT with this at the forefront. Noga, is a proud American, but also a proud Israeli, and when she thinks of Israel, she thinks of food.... here she shares her favorite recipe with us..... a simple, but stunning dish from the middle East.
Bourekas - Ingredients:
4 sheets of puff pastry (2 boxes)
1 packet baby spinach
1 packet cream cheese
Salt & pepper to taste
1 egg or olive oil
- Defrost the puff pastry.
- Sauté the baby spinach until soft.
- Mix the cooked baby spinach with the cream cheese. Add salt and pepper to taste.
- Cut each puff pastry sheet into 6 rectangles. Place a dollop for the spinach/cheese mixture in the middle of each rectangle.
- Close each rectangle and pinch the sides closed. Use cold water to make sure each rectangle is closed tight.
- Place on a greased baking sheet.
- Brush each boureka with a bit of egg wash or olive oil. Sprinkle sesame seeds on top.
- Bake on 420 degrees Farenheit for 20-25 minutes, or until golden brown.
- Cool and enjoy!