Spinach and Feta Bourekas

Total Time:Prep: 20 min. Bake: 25 min.
Margaret Knoebel

Recipe by Alex Stepanov, Matawan, New Jersey

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Sep. 12, 2023

These pastries are light and soft with a bit of crunch, and are one of my favorite appetizers for holidays. They can be filled with almost anything, but spinach and feta are my go-to fillings. Topped with everything seasoning, these little triangles are out of this world. — Alex Stepanov, Matawan, New Jersey

Can you freeze Spinach and Feta Bourekas?

Freeze unbaked pastries on a parchment-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, cook frozen pastries as directed until golden brown and heated through, increasing time to 30-32 minutes and covering with foil if pastries begin to brown too quickly.

Test Kitchen tips
  • Other fillings, such as potato and dill or ricotta and caramelized onion are delicious too!
  • These can be made ahead and frozen; pull them out and bake them fresh at a moments notice.
    • TEST KITCHEN APPROVED

    Spinach and Feta Bourekas

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    Yield:8 servings
    Prep:20 min
    Cook:25 min
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    Ingredients

    • 1 tablespoon olive oil or avocado oil
    • 1 pound fresh spinach, trimmed
    • 1/2 cup chopped shallots
    • 1 tablespoon minced garlic
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 package (17.3 ounces) frozen puff pastry, thawed
    • 1/2 cup crumbled feta cheese
    • 1/2 cup whole-milk ricotta cheese
    • 1 large egg, beaten
    • 1 tablespoon everything seasoning blend
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    Directions

    1. 1
      Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add spinach, shallots and garlic; cook and stir until spinach is wilted, 2-3 minutes. Remove from the heat; strain off any excess water. Stir in salt and pepper; set aside to cool to room temperature.
    2. 2
      On a lightly floured surface, unfold puff pastry. Cut each sheet into 4 squares. In a small bowl, combine feta and ricotta; stir in spinach mixture. Spoon cheese mixture diagonally over half of each square to within 1/2 in. of edges. Brush pastry edges with egg. Fold 1 corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Place on parchment-lined baking sheets. Brush remaining egg over pastries; sprinkle with seasoning blend. Bake until golden brown, 25-30 minutes.

    Nutrition Facts

    1 pastry: 383 calories, 21g fat (6g saturated fat), 22mg cholesterol, 635mg sodium, 39g carbohydrate (2g sugars, 6g fiber), 9g protein.
    Tester
    Margaret Knoebel
    Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...
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