These feta and spinach bourekas have savory spinach and feta filling inside a flaky puff pastry dough. Bourekas make great appetizers, snacks, or a grab-and-go breakfast.
2sheets of frozen puff pastry doughdefrosted, about 10" x 10" (I used Pepperidge Farm brand)
10ouncebox frozen cooked chopped spinachdefrosted, about 1 cup packed
2large eggsdivided (1 for filling and 1 for garnish)
7ouncesfetacrumbled, about 1-⅞ cup loosely packed (I used sheep)
¼teaspoonsaltcan leave out if your cheese tastes salty
⅛teaspoonfreshly cracked black pepper
⅛teaspoongarlic powder
⅛teaspoononion powder
1teaspoonchopped fresh dilloptional
Sesame seeds for garnishwhite or black
Instructions
Defrost puff pastry. Defrost frozen puff pastry in the refrigerator overnight or about 8 hours. Alternatively, defrost puff pastry on the kitchen counter for about 1 hour until it is pliable but still cool. Leave the wrapping on to aid moving the dough and to prevent drying.
Defrost spinach. Defrost overnight in the refrigerator with a plate underneath to catch liquid. Alternatively, defrost the spinach by placing it in a colander and running room temperature water over it until the ice dissolves, and it can be broken apart. Once defrosted, squeeze the moisture out of the spinach by securely wrapping it in an old flour sack towel or cheese cloth, and then squeeze the towel over the sink until no more water comes out. If your spinach is not chopped, chop it into small pieces.
Set up. Place oven rack in center of the oven. Preheat oven to 375ºF (or 360ºF for convection). Place parchment paper on a baking sheet.
To make the filling. Beat 1 egg in a medium bowl. Add spinach, crumbled feta, the seasonings, and optional dill. Mix with a fork until combined. Set aside.
To prep the dough. Place the defrosted dough with the paper liner on to a cutting board, and unfold. Cut the large square into 9 even-ish pieces by cutting the dough into thirds in both the vertical and horizontal directions, two cuts per direction. If dough was folded into thirds, cut along those lines! Each cut square is a little more than 3 x 3 inches.
Assembly
Use one sheet of puff pastry at a time leaving the other one covered so it doesn't dry out.
Scoop about a heaping teaspoon of filling onto the center of each cut square.
Gently lift one square at a time using a small spatula, or gently peel the dough square away from the paper. In your hand, take one corner of the square and fold it over so that it touches the opposite corner forming a triangle. Touch or lightly pinch the open sides so that the filling is enclosed. It's important NOT to compact or squish the dough tightly because you want the layers of puff pastry to be able to open up during baking. The sides do not need to be sealed completely. If the dough isn't sticking together, have a small bowl of water nearby, dip your finger in it to run water along the seams to help seal. As each boureka is formed, place it on the prepared baking sheet. Space them about 1 inch apart. Continue folding the rest of the dough.
Brush the tops of each boureka with a beaten egg. Sprinkle sesame seeds on top.
Bake for about 15-18 minutes or until golden brown. Fully cooked puffed pastry is flaky and doesn't have any raw dough spots (medium gray) in between the exposed layers. (About 12-15 minutes in a convection oven).
Once baked, transfer to a cooking rack. Let cool a little before serving as the filling is very hot.
Notes
I have used the following puff pastry brands with success: Pepperidge Farm, Trader Joe's, Indo-European, and Aussie Bakery.
To make one day ahead of time, follow instructions through forming the dough pockets, and store in the refrigerator unbaked without the egg wash. Add egg wash and seeds just before baking.
To make a few days up to a six months in advance, follow instructions through forming the dough pockets, but do not add the egg wash. Place bourekas on a baking sheet without touching each other, and cover. Freeze for a few hours, until frozen solid, then transfer to a freezer bag or airtight container for up to 6 months. When ready to serve, add the egg wash and sesame seeds, and bake from frozen following the baking instructions, adding a few extra minutes to the baking time.
How to store: Once baked, store leftover bourekas covered in the refrigerator for 2-3 days.
How to freeze: To freeze, make the dough pockets, but don’t add egg wash. Freeze on a baking sheet until frozen solid, then add to a freezer safe container. Store for up to 6 months. To bake from frozen, brush with egg wash and add seeds, then add a few minutes to total bake time.
How to reheat: Reheat bourekas on a cookie sheet in a 300ºF oven until warmed through. Be careful that they don't get too browned.