If you’re craving a savory pastry that’s crispy, golden, stuffed with a flavorful filling, and will wow everyone at first sight, Israeli spinach Bourekas are the perfect choice.
This delicious and beloved pastry is slightly different than other Bourekas. Like I mentioned many times before, in Israel, bakeries are abundant with a variety of Bourekas, and for the people to know which filling is which, each pastry is rolled into different shape, so we have Rectable Potato Bourekas, Triangle Cheese Bourekas, and a braided Pastry Meat Bourekas. Spinach is a swirl, and I am pretty sure its a reminisce of the Ottoman empire. But Turkish borek recipes are made using a very thin and oily dough, a cross between puff pastry and phyllo dough.
It’s really delicious and crispy, but I am cheating and staying favoful to my love of all things puff pastry, and decided to roll the pastry very thin. It actually helps with the baking process, because when we roll the psatry into a snail shape the dough gets thicker, and because its filled with a moist and quit thick filling it is harder for it to puff or bake through. Rolling the dough makes for thin layers that bake easier.
Making It
Bourekas are an iconic part of Israeli cuisine, often found at bakeries and served as a light meal or snack. This recipe uses ready-made puff pastry to make the process quick and easy. With a few simple ingredients and a little bit of time, you’ll have these golden pastries ready in no time!
The Filling
The key to a great spinach boureka filling is balance. You’ll want to make sure the spinach is well-seasoned and complemented by a creamy cheese filling.
Ingredients for the filling
- Frozen spinach, thawed and drained of its water. Or, you can use fresh spinach, chopped.
- Feta cheese, crumbled.
- Shredded mozzarella, or Parmesan cheese.
- Scallion onions chopped , or small onion, finely graded.
- Ground black pepper. You can add more spices that you like, but I found black pepper is plenty enough.
- Fresh dill, chopped. Adding fresh chopped dill to my spinach recipe is a habit I inherited from my Greek mother in law. This is optional, but please do not skip it, it adds a another layer of flavor and really bring out the spinach flavors.
- Olive oil, for flavor.
- Large egg.
Make the filling
- Place all of the ingredients in a large bowl and use your hands, or a spoon to mix into a homogenize mixture.
- Use, or cover with plastic wrap and refrigerate until use, up to 36 hours.
Assemble
Now that you have your filling ready, it’s time to assemble the bourekas.
Ingredients and tools for assembly
- Large rolling pin.
- Oil spray.
- Puff pastry, thawed and chilled
- Egg (beaten, for egg wash)
- Sesame seeds (optional)
Instructions
- Line a large baking sheet with parchment paper and set it close to your work surface.
- Divide your puff pastry sheets into 4, 6×10-inch rectangles.
- Top your work surface with olive oil, or an oil spray and top it with one puff pastry rectangle.
- Top the puff pastry and your rolling pin with extra oil, then roll it to an 8×15-inch rectangle. If it tares is some spots, that’s ok.
- Place the spinach filling along the long side of the dough, about 1-inch from the edge topping it to about 1-inch thick.
- Top the access dough over the filling, then gently roll it to the opposite end. Seal the edges.
- Fold one end inwards towards the opposite corner to form a swirl.
- Gently lift the pastry and top it over the prepared baking sheet. Repeat with the rest of the dough and filling.
- Brush the pastries with the egg wash, sprinkle with the sesame seeds and bake.
First, make sure the dough is cold. Place the dough sheet in the refrigerator while you shape each Bourekas. And don’t get shy with the oil spray, or olive oil, that’s the best assurance.
Bake
Baking Bourekas the right way is the most crucial piece of the puzzel, and it can be misleading because sometimes it may look golden brown on the out side, but the inside did not bake through and the pastries deflate as they cool, plus they are raw on the inside. Here are my tips for the perfect Bourekas bake (which is true to all puff pastry bake)
- Bake on the middle oven rack. Most ovens radiate heat from the bottom, and you don’t want the bottom to burn before the top gets golden.
- Start with high temperature, then reduce the temperature to allow an even bake without burning.
- Both the top and bottom should have an even dark golden brown. If you notice that the top gets brown too fast, cover it with a piece of aluminum foil.
How to Serve
These spinach Bourekas are delicious on their own, but it wouldn’t be complete without hard boiled egg and a fresh salad, or cut vegetable. They pair well with a variety of dips and sauces like fresh ground tomatoes, tahini, or tzatziki.
Yields
This recipe makes approximately 4 large Bourekas. They are perfect for a small gathering or as part of a larger meal, and you can make them smaller or in different shape.
Store and Make Ahead
If you have leftovers or want to make these in advance, storing and reheating them is easy.
- Storage: Store leftover Bourekas in an airtight container refrigerated for up to 5 days. Rheat at a 350F preheated oven for 10-15 minutes.
- Freezing: To freeze the Bourekas, assemble them and freeze them on a baking sheet. Once frozen solid, transfer them to a freezer bag. When you’re ready to bake, allow the pastries to thaw back to room temperature and bake. Do not bake frozen.
Make-Ahead Tip: You can prepare the filling ahead of time and store it in the fridge for up to 36 hours. This makes the assembly process quicker when you’re ready to bake.
Spinach Bourekas Recipe
Flaky puff pastry rolled thin, filled with spinach and feta filling and shaped into a swirled pastry.
Ingredients
For The Spinach Filling
- 2 Cups (400g) Thawed and drained frozen spinach
- 1/4 Cup Chopped scallions
- 2 Tablespoons Chopped fresh dill
- 1 Cup (250g) Crumble Feta
- 1 Cup (80g) Shredded Mozzarella cheese
- 1/2 teaspoon Ground black pepper
- 1 Tablespoon Olive oil
- 1 Large Egg
For The Pastries
- 2 Large Puff pastry sheets
- Oli spray, or 1/4-1/2 cup oil
- 1 Large Egg for egg wash
- 1/2 Cup Sesame seeds
Instructions
Make The Filling
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In a large bowl place the filling ingredients and use a wooden spoon, or your hands to mix until you have a homogenized mixture.
Assemble and Bake
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Preheat your oven to 425F and line one large baking sheet with parchment paper.
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Cut your pastry sheets into four, 6×10-inch rectangles. Place three back in the refrigerator while you shape.
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Spray your work surface with the oil spray, top it with one piece of the puff pastry and stay the top of the dough and your rolling pin.
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Roll the pastry into a 12×16-inch very thin rectangle.
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Top the long side of the dough with the spinach filling, about one inch away from the edge of the dough. The filling should be about one inch thick and about 1/2-inch tall.
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Top the filling with the extra one inch dough then roll it into a log.
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Starting from one end, fold the log into itself towards the other end so you'll have a swirl.
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Gently lift the pastry and place it over the prepared baking sheet.
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Repeat with the rest of the dough pieces.
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Brush the pan pastries with the egg wash and sprinkle with the sesame seeds.
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Bake for 15 minutes then reduce the oven temperature to 380F and bake for an extra 30-25 minutes. Until the pastries are dark and golden brown at the top and the bottom.
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Remove from the oven and serve.
Recipe Notes
- The puff pastry should be thawed but chilled.Â
- Do not add any salt to the filling, the feta is very salty.
- Refrigerate for up to five days, and reheat for a refresh of texture at a 350f preheated oven for 10-15 minutes.
- To freeze: place the unbaked pastries in a baking sheet, once solid frozen transfer to a freeze bag. When ready to bake, remove from the bag onto a baking sheet lined with parchment paper and allow them to thaw back to room temperature before baking.
- Bake the pastries over the middle oven rack and allow them to bake through. Sometimes they might seem baked on the outside but raw on the inside which will cause them to deflate as they cool.Â
