• Preheat oven to 180 ° C.
• Take out the puff pastry to thaw about two hours before baking.

Blanching Spinach

• Boil a large amount of hot water either in a pot or kettle.
• Put all the spinach leaves in a bowl with boiling water for 30 seconds.
• Strain the spinach under cold water until the spinach is completely cold.
• Squeeze the spinach well until there is no liquid.
• Finely chop the spinach and place everything in a bowl.

Blanching Broccoli

• Place all the broccoli in a bowl with boiling water for 10 minutes.
• Strain the broccoli under cold water until it is completely cold.
• Finely chop the broccoli and add it to the chopped spinach.

Spinach, Broccoli & Feta Filling

• Add the chopped spinach and broccoli to the feta cheese and spices and mix well to obtain a uniform mixture.
• Lightly flour a work surface and spread the puff pastry with the longer side in front of you. Divide the puff pastry into 2 equal parts so we can create 2 rolled rolls.
• Spread the filling evenly on the 2 parts, leaving a space of 1 cm at the edges. Careful not to put too much filling otherwise, the dough will tear.
• Sprinkle some mozzarella cheese over the filling and start rolling until the end of the dough.
• Cut the roulade into 2 inches slices and place on the baking pan spiral facing up.
• Bake the bourekas for about 30-40 minutes or until golden and crispy.

Grated Tomato Dip

• Grate the tomatoes.
• Season with good quality olive oil, lemon, and spices. Serve with the baked bourekas. Enjoy!