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1
Rinse and drain spinach and, with water still clinging to leaves, transfer to large skillet.
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2
Cover, and cook over medium-high heat 4 to 5 minutes, or until wilted.
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3
Cool, squeeze out liquid, and coarsely chop.
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4
(You should have 1 1/3 cups.)
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5
Heat 1 1/2 tsp.
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6
oil in skillet over medium-low heat.
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7
Add onion, and cook 5 minutes.
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8
Add spinach; cook 2 minutes more.
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9
Transfer to bowl, and cool.
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10
Stir ricotta and feta cheeses into spinach mixture.
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11
Stir in egg.
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12
Season with salt and pepper, if desired.
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13
Preheat oven to 350 F, and coat 2 baking sheets with cooking spray.
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14
Lay 1 phyllo sheet on work surface with long side closest to you; brush phyllo with oil.
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15
Top with second phyllo sheet, and brush with oil.
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16
Cut phyllo sheets lengthwise into 4 long strips.
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17
Place 1 1/2 tsp.
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18
spinach mixture on bottom of first phyllo strip.
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19
Fold one bottom corner of strip over filling to make a triangle.
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20
Continue folding phyllo strip over filling (like a flag) until filling is encased in phyllo.
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21
Brush top with oil, and transfer to prepared baking sheet.
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22
Repeat with remaining phyllo, oil, and filling; sprinkle bourekas with sesame seeds.
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23
Bake 15 to 18 minutes, or until triangles are crispy and golden-brown.
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24
Cool 5 minutes before serving.
