Jeffrey Nathan, executive chef of the kosher restaurant Abigael’s on Broadway and host of the public television show “New Jewish Cuisine,” never much liked traditional hamantaschen — the triangular, fruit-filled cookies eaten during the Jewish festival of Purim, which begins at sundown Thursday. “Thinking of the dried out cookies and the prune filling — it never did it for me,” Mr. Nathan said, reflecting on a popular hamantaschen filling.

Six years ago, when his children were in grade school, Mr. Nathan came up with a recipe for an unconventional hamantasch filled with cheese and vegetables. This savory treat was an immediate hit with his family. “The cheese adds a delicious and smooth texture and is balanced very well by the crispiness of the dough — almost like a calzone,” Mr. Nathan said. “It always has a ‘wow’ effect.”

A non-dairy version, in which potatoes supplant cheese, later proved to be just as popular with the customers at Abigael’s (1407 Broadway at 39th Street, 212-575-1407).

Recipe: Savory Cheese and Vegetable Hamantaschen

DOUGH

2 packages dry yeast
½ cup warm water
2 tablespoons honey, divided
1 ½ cups cool water
2 teaspoons salt
4 tablespoons olive oil
6 cups flour

1. In a small bowl, combine the yeast, warm water, and 1 tablespoon of the honey. Set aside and allow to proof (about 3–4 minutes).
2. In another small bowl, mix the remaining honey with the cool water, salt, and oil.
3. In a food processor, put in all the flour. While the machine is on, add the cool water mix, then the warm water mix. Process until the dough pulls away from the sides of the bowl.
4. Transfer to a large, well-oiled bowl. Cover with plastic wrap or a damp towel. Let rise until doubled in volume in a warm area. Punch down dough. Roll out to approximately two 10″ circles. Fill each with the filling and pinch into triangles. Brush with olive oil.
5. Bake at 450˚ F. on cookie sheets that have been sprinkled with corn meal to prevent sticking.

FILLING

2 tablespoons chopped garlic
1 cup sliced onions
½ cup red bell peppers, diced medium
½ cup green bell peppers, diced medium
2 small zucchini, diced medium
½ cup pitted olives
1/3 cup fresh herbs
2 eggs
½ cup pot cheese
½ cup farmer’s cheese
½ cup grated Havarti cheese
salt
pepper
olive oil

1. In a large sauté pan, add the olive oil, garlic, onions, peppers, and zucchini. Sauté until onions are translucent.
2. Add salt, pepper, olives and fresh herbs. Stir well. Remove from the fire.
3. Place in a large bowl and fold in the eggs and cheeses. Adjust seasonings. Set aside to cool.

Yields 2 large hamantaschen; serves 4.