Spinach and Feta Bourekas

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!

• 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.

• 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.

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.

• Add a little za’atar seasoning or sumac spice to the filling for extra flavor.
• Try other traditional fillings like cooked gold potato, fresh ricotta or farmer’s cheese, or caramelized mushrooms and onions.
• Sprinkle with everything bagel seasoning instead of sesame and nigella seeds.

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

• Tzatziki sauce
• Homemade or store-bought zhoug 
• Lemon garlic yogurt
• Tahini sauce
• Lebanese toum