Name: Spinach and Feta Bourekas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 package (2 sheets) puff pastry, thawed; 2 cups cooked spinach, drained and chopped; 1 cup crumbled feta cheese; 1 large egg, lightly beaten; 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 egg + 1 tablespoon water (for egg wash); 2 tablespoons sesame seeds (for topping)

Flaky, golden, and filled with a savory blend of spinach and creamy feta cheese, spinach and feta bourekas are those little pastries that make a big impression. Whether served warm from the oven or cooled to room temp, they hit that perfect spot between snack and meal. One bite through the crisp pastry into the soft, herby filling and you’re hooked. Trust me, this one’s a total game-changer.

Behind the Recipe

My love for bourekas started with a trip to a local bakery that carried all sorts of flaky pastries. The spinach and feta ones were always warm, perfectly golden, and gone in seconds. That savory smell of baked cheese and herbs stuck with me, and eventually, I had to try making them at home. After lots of testing (and taste testing), I landed on this version—easy, flaky, and seriously addictive.

Recipe Origin or Trivia

Bourekas are a beloved staple in Middle Eastern and Mediterranean cuisine, especially in Israeli and Turkish kitchens. They trace their roots back to the Ottoman Empire, where flaky pastries filled with vegetables, cheese, or meat were common. The word itself is derived from “börek,” a Turkish word for filled pastry. Traditionally made with phyllo or puff pastry, they’ve become popular worldwide for their comforting, hand-held size and delicious fillings.

Why You’ll Love Spinach and Feta Bourekas

These aren’t your average snacks. They’re buttery, savory, and perfect for nearly any occasion.

Versatile: Great for breakfast, lunch, dinner, or entertaining guests.

Budget-Friendly: Uses simple ingredients like spinach, cheese, and pastry.

Quick and Easy: Store-bought puff pastry makes this super accessible.

Customizable: Add herbs, spices, or even switch up the cheese.

Crowd-Pleasing: These always disappear at parties and gatherings.

Make-Ahead Friendly: Prep them ahead and bake when ready.

Great for Leftovers: They reheat beautifully in the oven.

Chef’s Pro Tips for Perfect Results

Want that bakery-style boureka experience? Here’s how to get it right:

Thaw your puff pastry fully in the fridge, not at room temp, to keep it from getting sticky.
Dry your spinach well after sautéing or thawing so the filling doesn’t get soggy.
Use an egg wash for that gorgeous golden finish.
Seal the edges tightly with a fork or your fingers to prevent leaking.
Sprinkle sesame seeds generously for texture and visual appeal.

Kitchen Tools You’ll Need

You won’t need anything fancy, just these basics.

Mixing Bowl: For combining the spinach and feta mixture.

Skillet: To sauté fresh spinach or dry thawed frozen spinach.

Baking Sheet: For roasting the bourekas to golden perfection.

Pastry Brush: To apply the egg wash evenly.

Fork: For sealing edges and crimping.

Knife or Pizza Cutter: To cut the pastry into squares or triangles.

Ingredients in Spinach and Feta Bourekas

This combo of flaky pastry and savory filling comes together like a dream. Here’s what you’ll need:

Puff Pastry: 1 package (2 sheets), thawed. Light, airy, and forms the perfect crisp shell.
Spinach: 2 cups cooked spinach, drained and chopped. Brings freshness and bulk to the filling.
Feta Cheese: 1 cup crumbled. Adds salty, creamy tang.
Egg: 1 large egg, lightly beaten. Helps bind the filling and creates golden tops.
Garlic: 1 clove, minced. Adds aromatic depth.
Salt: ¼ teaspoon. Balances the flavors.
Black Pepper: ¼ teaspoon. Adds subtle heat.
Egg Wash: 1 egg + 1 tablespoon water. For brushing the tops.
Sesame Seeds: 2 tablespoons. For topping, adding crunch and visual flair.

Ingredient Substitutions

Need to switch something out? Try these easy swaps.

Puff Pastry: Use phyllo dough (layered with olive oil) for a lighter version.

Spinach: Swap with kale or chard, just be sure to cook and drain well.

Feta Cheese: Try ricotta, goat cheese, or a vegan feta alternative.

Egg: Use flax egg for a vegan version or skip if not using as a binder.

Sesame Seeds: Use poppy seeds or nigella seeds for a different twist.

Ingredient Spotlight

Feta Cheese: Salty and crumbly, feta brings richness and tang, perfectly balancing the spinach.

Puff Pastry: The buttery, flaky layers are what make bourekas irresistible. Easy to use and always impressive.

Instructions for Making Spinach and Feta Bourekas

Once you’ve prepped your ingredients, this comes together quickly and easily. Let’s get started.

Preheat Your Equipment:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Combine Ingredients:
In a bowl, mix cooked, chopped spinach with crumbled feta, minced garlic, beaten egg, salt, and pepper until well combined.
Prepare Your Cooking Vessel:
Unfold the thawed puff pastry and cut into squares (about 3×3 inches).
Assemble the Dish:
Place a spoonful of filling in the center of each square. Fold into triangles or rectangles, then press edges with a fork to seal.
Cook to Perfection:
Brush each pastry with egg wash and sprinkle with sesame seeds. Bake for 25–30 minutes until golden and puffed.
Finishing Touches:
Let cool slightly on a wire rack. Serve warm or at room temp.
Serve and Enjoy:
Plate with a small dish of tahini, yogurt dip, or enjoy plain as a delicious hand-held snack.

Texture & Flavor Secrets

The outer shell is light and crispy, while the inside is creamy and flavorful. The feta melts slightly into the spinach, creating a warm, salty filling that contrasts beautifully with the flaky exterior. The sesame seeds add a nutty crunch that finishes each bite perfectly.

Cooking Tips & Tricks

These little extras make a big difference:

Chill assembled pastries for 10 minutes before baking to hold their shape better.
Reheat leftovers in the oven to bring back crispiness.
Add a pinch of nutmeg or dill for an extra flavor layer.

What to Avoid

Keep your bourekas from flopping with these easy tips:

Don’t use wet spinach—squeeze out excess moisture or risk soggy pastry.
Don’t overfill—the pastry can burst or leak during baking.
Avoid skipping the egg wash—it adds both color and seal.

Nutrition Facts

Servings: 12 bourekas
Calories per serving: 190

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

These are fantastic for making ahead. Assemble and freeze unbaked bourekas on a tray, then transfer to a container. When ready, bake straight from frozen, adding 5 extra minutes. Cooked bourekas store in the fridge for up to 4 days and reheat best in the oven or air fryer.

How to Serve Spinach and Feta Bourekas

Serve them on a mezze platter, with a side of creamy tzatziki, or as part of a brunch spread with olives, hummus, and salad. They’re also perfect with a bowl of soup or packed into a lunchbox.

Creative Leftover Transformations

Got a few left? Try these fun ways to reuse them:

Chop and toss into a savory breakfast scramble.
Reheat and serve with tomato soup as a crunchy dipper.
Slice and bake as boureka “croutons” for salad.

Additional Tips

Use a ruler for even pastry squares if you want a uniform look.
Serve with fresh lemon wedges for a bright finish.
Make mini versions for party bites or appetizers.

Make It a Showstopper

Arrange bourekas on a wooden board with a swirl of yogurt dip in the center. Garnish with fresh parsley or mint leaves, and sprinkle extra sesame seeds for a rustic, bakery-style look. Serve warm for the best experience.

Variations to Try

Cheese-Only Bourekas: Skip the spinach for a pure cheesy delight.
Mushroom and Feta: Add sautéed mushrooms for an earthy twist.
Spicy Spinach: Mix in red pepper flakes or a spoon of harissa.
Sweet Bourekas: Try a sweet cheese or fruit filling for dessert-style pastries.
Vegan Bourekas: Use vegan cheese and a flax egg, plus plant-based pastry.

FAQ’s

Q1: Can I use fresh spinach instead of frozen?
A1: Yes, just sauté it until wilted and drain thoroughly before mixing.

Q2: Can I make these gluten-free?
A2: Use gluten-free puff pastry if available.

Q3: Do I have to use an egg wash?
A3: No, but it gives the bourekas their golden, glossy top. Use plant milk as an alternative.

Q4: Can I freeze bourekas?
A4: Yes, freeze them before baking for best texture. Bake straight from frozen.

Q5: What type of feta works best?
A5: Use firm, brined feta for the best crumble and flavor.

Q6: Can I bake these in an air fryer?
A6: Yes, air fry at 375°F for about 15 minutes or until golden.

Q7: Do I need to cook the filling before baking?
A7: No, just make sure spinach is well drained and mixed.

Q8: How do I keep them crisp after baking?
A8: Store loosely covered or reheat in the oven before serving.

Q9: Can I add herbs to the filling?
A9: Yes! Dill, parsley, or mint go great with feta and spinach.

Q10: Are these served hot or cold?
A10: They’re best warm, but also delicious at room temperature.

Conclusion

Spinach and feta bourekas are everything you love about pastry and filling, wrapped up in one flaky, satisfying bite. They’re easy to make, endlessly delicious, and perfect for any meal or snack time. Once you try them, you’ll wonder how you ever lived without them.