Spinach and Feta Bourekas

published Mar 21, 2024
Spinach and Feta Bourekas Recipe

Store-bought puff pastry makes these as easy as they are delicious (and they’re very delicious).

MakesMakes 8

Prep15 minutes

Cook20 minutes to 25 minutes

Jump to Recipe
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overhead shot of spinach and feta bourekas on a cooling rack.
Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

There used to be a Jewish bakery in my neighborhood where I would stop by and get bourekas on my way to work. Those flaky, buttery pastries stuffed with savory fillings were the perfect grab-and-go breakfast. I loved all of the stuffing flavors, but the spinach and feta ones were always my favorite. Unfortunately my spot closed, so I decided to make my own. As it turns out, with sheets of store-bought frozen puff pastry, bourekas are really easy to make!

Bourekas are a popular stuffed pastry in Sephardic Jewish and Israeli cuisine. They are made with puff pastry, filo dough (aka phyllo dough), or brik pastry (thin, flaky Tunisian pastry) stuffed with fillings like cheese, spinach, potatoes, and mushrooms. You can really experiment with your fillings, though — some popular modern bourekas are stuffed with spiced ground meat or pizza sauce and toppings. Regardless of the filling, they make the most delicious portable breakfast, addition to a brunch spread, or afternoon snack.

Bourekas also make a fun addition to any Purim celebration. During the holiday, it’s traditional to eat stuffed and triangular-shaped foods like hamantaschen (buttery triangular cookies), so these bourekas fit the bill!

Why You’ll Love It

  • These stuffed pastries are portable and filling, which makes them the ideal grab-and-go breakfast or snack.
  • Store-bought puff pastry and frozen spinach make these bourekas a snap to make.

Key Ingredients in Spinach and Feta Bourekas

  • Puff pastry. Use sheets of store-bought pastry to make this recipe quick and easy.
  • Spinach. Thawed frozen spinach doesn’t need to be cooked before adding to the filling.
  • Feta cheese. Instead of using the pre-crumbled cheese, grab a block and crumble it yourself for a creamier, richer feta.
  • Eggs. Use one egg as a binder for the filling and the yolk from another to give the pastries a golden brown sheen.
  • Seeds. Sprinkle a mix of white sesame and either nigella or black sesame seeds on top for crunch and a little nutty flavor.
Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

How to Make Spinach and Feta Bourekas

  1. Make the filling. Squeeze the excess water out of thawed frozen spinach, then combine with crumbled feta, garlic, and an egg.
  2. Cut the puff pastry. Whether you’re working with 2 medium sheets or 1 large sheet of puff pastry, cut it evenly into 8 squares.
  3. Assemble the bourekas. Divide the filling between the puff pastry squares and fold the dough over to form a triangle. Lightly press the dough over the filling, but don’t press to seal — this will help give it those puffed flaky edges.
  4. Bake the bourekas. Brush the bourekas with an egg wash and sprinkle with sesame and nigella seeds.

Helpful Swaps

Dipping Sauce Ideas

These bourekas are delicious on their own, but here are a few ideas for dipping sauces to kick things up a notch.

Spinach and Feta Bourekas Recipe

Store-bought puff pastry makes these as easy as they are delicious (and they’re very delicious).

Prep time 15 minutes

Cook time 20 minutes to 25 minutes

Makes Makes 8

Nutritional Info


  • 1

    (14- to 17-ounce) package frozen puff pastry (preferably all butter), thawed in the refrigerator

  • 10 ounces

    frozen cut spinach, thawed

  • 8 ounces

    feta cheese

  • 2

    cloves garlic

  • 1

    large egg

  • kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1

    large egg yolk

  • 2 teaspoons


  • 1 teaspoon

    white sesame seeds

  • 1 teaspoon

    nigella or black sesame seeds (optional)


  1. Thaw one package frozen puff pastry according to package directions, preferably in the refrigerator. Thaw 10 ounces frozen spinach.

  2. Arrange a rack in the middle of the oven and heat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

  3. Prepare the following, adding each to the same medium bowl as you complete it: Crumble 8 ounces feta cheese (about 1 1/4 cup), then mash with a fork until a coarse paste forms. Squeeze the excess water from the spinach. Finely grate 2 garlic cloves.

  4. Add 1 large egg, a pinch of kosher salt, and 1/4 teaspoon black pepper. Mix until evenly combined.

  5. Unfold the puff pastry on a work surface. If using a puff pastry that comes in one sheet, roll it out into a 20-inch square, dusting the work surface with flour if needed. (If there are two sheets, no need to roll out.) Cut into 8 (about 5-inch) squares. Divide the filling evenly between the pastry squares (about 1/4 cup each). Fold each pastry square in half over the filling to form a triangle and lightly press the edges together (they won’t stick together, which helps create flaky edges). Place on the baking sheet, spacing them evenly apart.

  6. Place 1 large egg yolk and 2 teaspoons water in a small bowl and whisk together with a fork. Brush the egg wash over the tops of the bourekas. Sprinkle with 1 teaspoon white sesame seeds and 1 teaspoon nigella or black sesame seeds if desired.

  7. Bake until the bourekas are puffed and golden brown, 20 to 25 minutes. Let cool for at least 5 minutes on the baking sheet before serving.

Recipe Notes

Puff pastry: Look for ready-made puff pastry in the freezer section, particularly those brands made with all butter rather than oil. They will have a richer flavor, and the dough will produce nice layers of pastry. For best results, thaw in the refrigerator for at least 4 hours and up to 1 day before using.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat in a 300ºF oven until warmed through, about 15 minutes.