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
Spinach and Feta Bourekas
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.
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
Directions
- 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.
- 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.
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