Bourekas

Method

Boil the potatoes until tender, then peel and mash with the fried onion, salt, pepper and parsley. Cool the filling completely. Cut filo sheets into rectangles approximately 10cm by 15cm. Brush each rectangle with melted butter, place a tablespoon of filling on one end, then roll and fold the sides in to create an envelope shape. Arrange seam-side down on a greased baking tray, brush generously with remaining butter, and sprinkle with sesame seeds. Bake at 190°C for 30-35 minutes until golden brown and crispy, turning halfway through if needed. Serve warm with yoghurt or Israeli salad.