Spinach & Cheese Bourekas
If you’re looking for a fast and filling recipe, then Eureka!…or more precisely, Boureka! You’ve found it!
Bourekas are one of my favorite middle eastern snacks and I know after you try these, they’ll be one of your favorites too. They’re so light and flaky, they literally melt in your mouth!
When we lived in Israel during 2015, one of the first places we ate was outside of Jerusalem in a small Arab town called Abu Ghosh. The cheese Bourekas were just what we needed after days of traveling and eating airport fast food. Warm and delicious, they quickly became one of our favorites.
I also love how they can be adapted to feature any filling you prefer. You can add shredded chicken or ground beef/turkey for extra protein and you can experiment with different types of cheese like mozarella and cheddar.
Whether it’s a busy weeknight and you need to get dinner on the table quick or a you’re having guests over, Bourekas make a great main dish with a side salad or a fantastic appetizer that will please everybody!
- 2 sheets puff pastry
- 1/3 cup crumbled feta
- 1/3 cup ricotta cheese
- 1 large egg
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 1/2 C. Fresh Spinach, chopped
- Salt and pepper (you can use sea salt or an Artza gourmet salt)
- 1 large egg yolk
- 1 tablespoon sesame or poppy seeds for topping (optional)
- 3 Tbs. Olive Oil
Preheat oven to 375 degrees. Saute onion and garlic in olive oil. Add spinach until wilted. Season with salt and pepper. Cool and combine with feta, ricotta and an egg.
Cut pastry pastry dough into 4×4 inch squares. Place a spoonful of the spinach-cheese mixture onto the center of each square, being careful not to over-stuff them. Fold the dough to form a triangle, sealing the edges with your fingers. Brush an additional beaten egg over bourekas and sprinkle with sesame/poppy seeds.
Bake 20-25 minutes until golden brown. Serve warm and enjoy!
Let me know if you make these and tag me at @ajoyfuljewishjourney on Instagram!
