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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
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 -8
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Calories: 332
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 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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