These Greek style bourekitas (and the larger bourekas) are very common in Israel. Zoe serves it with a tomato 'resek' (resek meaning crushed in hebrew) and a Middle Eastern version of tzatziki. Have a watch as she takes you through her thought process behind the dish combining different cheeses and herbs along with fresh condiments.
The dough - the handmade pastry is a distinctive part of bourekitas. Zoe separates the dry ingredients from the wet ingredients and mixes them separately to evenly disperse the ingredients. Once she moves the dry ingredients into the wet, she works quickly with the dough since it's quite a wet dough to work with and can become more difficult to work with as it gets warm. There's not much flexibility with this pastry as it is more of an exact science than the rest of the dish.
Fillings - for the fillings for the bourekitas, Zoe uses one soft, one hard and one mild cheese which is why she decided on cottage cheese, dried mozzarella and feta cheese. Traditionally these pastries are meat free as in Jewish law you can't serve meat alongside dairy.
Condiments - for the tzatziki, the traditional Greek version uses cucumber, Zoe decides to take things down a more Middle Eastern route omitting the cucumber and using lots of green herbs and sumac. She uses a mix of dried and fresh mint. Why? Dried mint is more potent and has a more concentrated minty flavour but then the fresh mint ensures you will get those grassy, vegetal flavours. The resek is all about simple good quality ingredients using fresh, fully ripened tomatoes with a real "fruity" taste, as well as olive oil with a balance of fruitiness and bitterness.