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Cheese and spinach bourekas.
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Spinach Bourekas Recipe

Flaky puff pastry rolled thin, filled with spinach and feta filling and shaped into a swirled pastry.
Course Breakfast
Cuisine israeli
Diet Kosher
Keyword spinach bourekas
Prep Time 30 minutes
Cook Time 28 minutes
Servings 4 Large Pastries
Author Dikla Levy Frances

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

  • 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

  • Preheat your oven to 425F and line one large baking sheet with parchment paper.
  • Cut your pastry sheets into four, 6x10-inch rectangles. Place three back in the refrigerator while you shape.
  • 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.
  • Roll the pastry into a 12x16-inch very thin rectangle.
  • 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.
  • Top the filling with the extra one inch dough then roll it into a log.
  • Starting from one end, fold the log into itself towards the other end so you'll have a swirl.
  • Gently lift the pastry and place it over the prepared baking sheet.
  • Repeat with the rest of the dough pieces.
  • Brush the pan pastries with the egg wash and sprinkle with the sesame seeds.
  • 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.
  • Remove from the oven and serve.

Notes

  • The puff pastry should be thawed but chilled. 
  • 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.