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9 inch pie. Arrives cold. Refrigerate for consumption within 10 days, OR freeze and thaw as needed. A Turkish staple traditionally enjoyed for breakfast or as a light lunch, bourek is a delicious light and savory pastry layered with buttery phyllo. Simurgh Bakery's twist on the traditional comes with a California inspired filling of kale, mushroom and goat cheese. Hatice Yildiz makes the super thin sheets of phyllo herself, brushes each layer laboriously with an egg wash that contains cage-free eggs, olive oil, and milk. The result is super savory and eggy - the perfect comfort food. When properly heated, the top will be crispy and the inner layers will be soft and creamy. PREHEAT INSTRUCTIONS: Preheat the convection oven to 350F and heat for 15-20 minutes. Ingredients: Phyllo Dough (Unbleached Enriched Flour, Cage-Free Eggs, Corn Starch, Sea Salt, Water), White Mushrooms, Kale, Goat Cheese, Cage Free Eggs, Milk, Olive Oil, Green Onions, Black Pepper, and Sea Salt

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Mushroom Kale Bourek

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Hatice Yildiz grew up in Gallipoli in Turkey and came to the United States for a PhD. After graduation in religious studies, she decided to pursue her passion of baking and cooking. She founded Simurgh Bakery in 2017 to introduce traditional baked goods and food common to the cultural landscape of the Near and the Middle East. She makes her own fresh phyllo dough for baklava and boureks/savory filled phyllo pies. Her signature product is pistachio baklava filled with emerald color Antep pistachios. Boureks, hand-rolled grape leaves, stuffed sun-dried eggplants, and gluten-free almond cookies are other favorites of her company. 