Ayesha Nurdjaja, executive chef of acclaimed restaurants Shuka and Shukette in New York City, is joining TODAY to share a few of her favorite Mediterranean-inspired appetizer recipes. She shows us how to make cheesy bourekas filled with Swiss chard and slow-cooked spiced butter beans.

Jen Davidson

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Bourekas

Cook Time:

10 mins

Prep Time:

1 hr

Servings:

4-6

Ayesha Nurdjaja

This recipe is easy to make yet looks so impressive. Once you master the technique, filling variations are endless.

Jen Davidson

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Braised Butter Beans

Cook Time:

40 mins

Prep Time:

10 mins

Servings:

4-6

Ayesha Nurdjaja

Beans are so underrated. This recipe is like a hug in a bowl. Serve as is or add more liquid to make a soup. Better yet — slather these thick braised beans on a hot pita. Trust me!

If you like those seasonal entertaining recipes, you should also try these:

Nathan Congleton / TODAY

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Whipped Feta Dip with Pistachios

Prep Time:

5 mins

Servings:

6-10

Ayesha Nurdjaja

Nathan Congleton / TODAY

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Byaldi (Provençal Vegetable Casserole)

Cook Time:

50 mins

Prep Time:

30 mins

Servings:

4

Eric Ripert