a little bit of pastry goodness
Bourekas are a Sephardic Jewish take on savory pastry, popular in Israel today. Bourekas can be made with a variety of fillings, including cheese, meat, potatoes, and/or spinach, to name a few. They are great on their own as a meal, as part of brunch, a snack to-go, or as a side. Whichever way you choose to fill them and serve them, enjoy them you will. Using store-bought puff pastry makes this an easy and impressive treat to prepare! This recipe is a Redgate Kitchen original.
- 2 sheets of store-bought puff pastry dough, thawed
- 1 large onion, thinly sliced
- fresh spinach, approximately 10 oz
- extra virgin olive oil for sautéing
- 1 egg, beaten
- 1/4 cup to 1/3 cup crumbled feta cheese (you can buy a block and crumble yourself for higher quality feta; if using the pre-crumbled it is also very tasty, no worries)
- salt and pepper
- 1 egg wash (1 egg yolk and 2 tsp cool water)
- sesame seeds (optional)
- Pre-heat oven to 350℉.
- Line baking sheets with parchment paper.
- Sauté 1 large onion (sliced thinly) in extra virgin olive oil until softened.
- Add fresh spinach (approximately 10 oz) and continue to sauté until wilted.
- Set aside mixture and let it cool for approximately 5-10 minutes.
- Stir in a beaten egg.
- Add in 1/4 cup to 1/3 cup of crumbled feta cheese (you can use a block of feta and crumble yourself).
- Season with salt and pepper.
- Roll out thawed puff pastry dough and cut rounds (as pictured below) – I make 12 mini rounds on each sheet of rolled pastry dough using the top of a glass to make the evenly cut circles.
- Spoon mixture into the middle of each round (approximately 1 tbsp of mixture).
- Fold the dough over to the opposite side and pinch firmly along the outer open edge to seal. If getting a seal around the dough is difficult, wet your finger with a bit of water and run it around the edge before folding– this will help it stick together. Fun fact: Israel regulates the shape of bourekas for sale so people know what’s inside based on the shape (fortunately you can make your own bourekas however you want).
- Place bourekas on lined baking sheets, evenly spaced, giving them some room to expand during baking.
- Whisk together the egg yolk and 2 tsp of cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each boureka. Sprinkle with sesame seeds.
- Bake the bourekas for about 25-30 minutes, switching the baking sheets between the upper and lower racks halfway through cooking. Bake until golden brown and cooked through.
- Serve warm, store in a sealed container or ziplock bag.
- To freeze bourekas: prepare, fill, and seal the pastries. Do not coat with egg wash or bake. Place the unbaked pastries in a Tupperware or plastic bag in single layers, separating each layer of bourekas with a piece of parchment paper or wax paper to keep them from freezing together. Freeze.