This is a recipe adapted from the New York Times to fill the Bureka Dough in another posting. The whole recipe will fill one batch of the dough, or it can be easily halved and the other half of the dough used for a different filling.
1 package (16 oz./455 grams) frozen chopped spinach, thawed and squeezed dry.
¾ cup (115 grams) feta cheese
½ cup (115 grams) grated Parmesan cheese
Kosher salt and black pepper to taste
1 large egg beaten
1 Tbs. all-purpose flour
Thoroughly squeeze dry the chopped spinach. Mix in the feta and Parmesan cheeses, and salt and pepper to taste. Add the beaten egg and the flour and mix well.
When ready to fill the bureka, roll each piece of dough out thinly on a floured pastry cloth. Cut each piece into 10-12 circles with a 3-1/2 inch pastry cutter. Fill each bureka with 1 Tbs. of filling and seal the edges forming a half moon shape. Place on a cookie sheet lined with a silicon mat or baking parchment. Coat with the egg wash and sprinkle on a little grated Parmesan. Bake for 30-35 minutes in a preheated 350 degree oven until golden brown.