Bourkas with Spinach & Feta

Bourkas are crisp, golden pastries filled with savory goodness. This spinach and feta version balances tender greens with tangy cheese, wrapped in buttery layers that bake up light and satisfying. Perfect as a snack, appetizer, or simple meal warm from the oven and easy to share.

Olivia

Bourkas with Spinach & Feta

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Spinach and feta bourkas baked flaky and golden. A classic Let’s Veg pastry recipe perfect for snacks, brunch, or sharing.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 -8

Course: Appetizer, Side Dish, Snack

Cuisine: Mediterranean

Calories: 332

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 1 package puff pastry sheets
• 2 cups fresh spinach finely chopped (or frozen, thawed and squeezed dry)
• 1 cup feta cheese crumbled
• 1 tbsp olive oil
• 1 small onion finely chopped
• Black pepper to taste
• 1 egg beaten (for egg wash)
• Sesame seeds optional

Equipment

Baking Sheet Carbon Steel Cooking Pans

Cooking Instructions

 

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until soft.
3. Add spinach and cook just until wilted. Remove from heat and let cool slightly.
4. Stir in feta and black pepper.
5. Cut puff pastry into squares. Spoon filling onto each square.
6. Fold into triangles or rectangles and seal edges with a fork.
7. Brush tops with beaten egg and sprinkle with sesame seeds if using.
8. Bake for 22-25 minutes, until puffed and golden. Serve warm.

Nutrition

Calories: 332kcalCarbohydrates: 22gProtein: 8gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 50mgSodium: 406mgPotassium: 133mgFiber: 1gSugar: 1gVitamin A: 1084IUVitamin C: 4mgCalcium: 146mgIron: 2mg

Notes

Drain spinach very well to avoid soggy pastry

Works with phyllo dough as a lighter option

Great warm or at room temperature

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