There is truly nothing better than a warm, crispy boureka, except perhaps having lots of them! These Sheet Pan Spinach and Cheese Bourekas make enough to feed a small army and are so irresistible, you definitely won’t be able to stop after one.
You may already be familiar with the classic Turkish borek, a filo-stuffed pastry with cheese, vegetables, or meat. This recipe, however, is my take on the bite-size Sephardic pastries (said to have been brought to Turkey by expelled Spanish Sephardic Jews, made with buttery puff pastry), but in a simplified way where assembly takes about 20 minutes.
Why I love borekas so much:
They’re crispy, cheesy (I use a blend of 4 cheeses, yes you read that correctly), full of fresh spinach, and — my favorite part! — are covered in everything bagel seasoning blend. This gives them a salty bite that I am just crazy about!
Check out all of our easy appetizers, including our Flaky British Sausage Rolls, Baked Brie in Puff Pastry, or these individual Israeli Cheese Bourekas!
Ingredient Notes
- 2 Sheets Puff Pastry: You can certainly make your own, but frozen puff pastry makes these bourekas really easy to assemble.
- Cheese, and lots of it! Shredded mozzarella, ricotta cheese, cottage cheese, and feta cheese are all blended together in the filling. Try using grated Gruyere, Fontina, white Cheddar, or Kashkaval cheese next time!
- Fresh baby spinach
- The remaining ingredients in the filling: Castelvetrano olives, Kosher salt, and eggs.
- Topping ideas: everything bagel seasoning blend, sesame seeds, or za’atar sprinkled generously on top.
Just before baking the cheese bourekas, brush the puff pastry with an egg wash (I use a beaten egg with heavy cream, but water or milk are fine too).
Substitutions
- Feel free to customize the filling with your favorite cheeses or add-ins, such as sautéed or caramelized onions, mushrooms, or sun-dried tomatoes.
- If you’re not a fan of spinach, you can substitute it with cooked kale, Swiss chard, or even broccoli.
- If using frozen spinach, thaw a 10-ounce package of frozen spinach, squeeze out any excess moisture, and chop it finely before adding it to the filling.
- More topping ideas: sumac, black pepper, lemon zest, or flavored salts!
Can I use phyllo dough? Certainly boreks can be made with phyllo, but puff pastry is easier for neatly slicing after baking (when cooked on a sheet pan). Both are delicious, though! Be sure to butter each individual sheet of filo dough for extra crispy (and delicious!) layers.
Step-by-Step Instructions
- Make the filling: Combine cheeses, chopped spinach, chopped green olives, Kosher salt, and a couple of eggs until thoroughly mixed.
- Prepare the puff pastry: Roll out the first sheet of puff pastry on parchment paper, then transfer to a baking sheet.
- Assemble the bourekas: Use a spatula to spread the filling into an even flat layer, then place the second rolled out sheet of puff pastry on top. Use a knife to score the top sheet into a cross-hatch diamond pattern. Brush the top with egg wash, sprinkle with everything bagel seasoning (or toppings of your choice), then bake at 375°F for 50-55 minutes.
- Slice then serve! Cool slightly, then cut along the diagonal lines into bite-size pieced. Enjoy warm or at room temperature!
How do I know when they’re ready? The puff pastry will be golden brown, puffed up, and yes a little of the filling will have oozed out of the side a bit — don’t worry, it’ll settle back down as it cools!
Ari’s Best Tips!
Why did the filling overflow? Don’t worry! As the bourekas cool, they will naturally deflate a little bit and the filling which was puffed up will settle down into a more even layer.
But as a general rule, don’t overstuff the phyllo dough with filling. Aim for a thin, even layer of filling.
Storage & Reheating
- Make-ahead: Assemble the bourekas and store them in the refrigerator for up to 24 hours before baking. When ready to bake, preheat the oven and bake for an additional 5-10 minutes, or until heated through and golden brown.
- Leftover bourekas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
- Freezing: While not ideal, you can freeze unbaked cheese boreks for up to 3 months. Thaw them overnight in the refrigerator before baking according to the recipe instructions
How To Enjoy Bourekas
Serve spinach and cheese bourekas warm or at room temperature as an appetizer — they make the best party snack! Sometimes bourekas are served with a dipping sauce (tzatziki, marinara, etc.), but these are so deliciously cheesy that they really don’t need anything else.
If enjoying as part of a larger meal, I’d pair them with Beef Kebab Skewers and an easy Israeli Salad!
Honestly, if there’s one new appetizer recipe you try this year, let it be this. Minimal hands-on prep time, easy assembly, and makes enough to feed a ton of hungry guests. Besides, I’ve never met a person who doesn’t love puff pastry!!
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Flaky Sheet Pan Spinach & Cheese Bourekas
Ingredients
For the spinach and cheese bourekas
- 2 sheets of puff pastry, thawed
- 2 cups shredded mozzarella cheese, use whole milk for best results
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 1 cup feta cheese, crumbled
- 2 cups fresh baby spinach, roughly chopped
- 1 cup Castelvetrano olives, pitted and finely chopped
- ½ tsp Kosher salt
- 3 large eggs, divided
- 1 tsp heavy cream
Ideas for topping
- Sesame seeds
- Everything bagel seasoning blend
- Za’atar or sumac
- Black pepper and lemon zest
- Flavored salts
Instructions
- Making the filling. Preheat an oven to 375°F (190°C). In a large bowl, combine 2 cups shredded mozzarella, 1 cup ricotta cheese, 1 cup cottage cheese, 1 cup feta cheese, 2 cups chopped spinach, 1 cup chopped Castelvetrano olives, ½ tsp Kosher salt, and 2 large eggs. Stir until very well mixed.
- Roll out the puff pastry. Place each sheet of puff pastry on a piece of parchment paper, then roll out slightly so it’s just barely smaller than the sheet pan. Carefully transfer one piece of parchment to the sheet pan (you can leave it on the parchment!).
- Add the filling. Use a spatula to spread the cheese and spinach mixture evenly on top of the puff pastry. Carefully take the other rolled out sheet of puff pastry and, using the parchment paper to lift it, invert it onto the filling. Remove parchment paper.
- Use a sharp knife to cut the bourekas into 2-inch diamonds. To do this, cut diagonal lines in one direction across the entire length of the pan. You do not need to cut all the way through to the bottom, just the top puff pastry. Rotate the pan and cut diagonal lines in the other direction.
- Brush with egg wash. Place remaining egg and 2 tsp of heavy cream in a small bowl, then whisk with a fork. Use a pastry brush to cover the entire surface with egg wash.
- Add toppings, then bake. You can sprinkle the entire sheet pan with 1 topping (easiest method!) or alternate diamonds with various toppings. I’m using everything bagel seasoning blend on the whole thing, which I think has the best flavor! Transfer to a preheated oven and bake for 50-55 minutes, or until the puff pastry is golden brown and crispy.
- Cool slightly, then cut along the diagonal lines to loosen each piece. Serve warm or at room temperature!
Nutrition
Photography by: Alana of Your Home Made Healthy.
Bureka best recipe
I love this recipe too, Ana! xo, Ari
We loved this as our Christmas Eve appetizer; I made it exactly as written and it was so good. Love that the filling and topping can be tweaked – next time I plan to add garlic powder, parm, & artichokes to the spinach filling and top with just a sprinkle of flaky sea salt . . .
It’s too good! I am just crazy about that spinach and cheese filling. Love the idea of adding artichokes. Thanks, Robin! xo, Ari