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Flaky Sheet Pan Spinach & Cheese Bourekas Recipe

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4.2 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings

Description

Flaky Sheet Pan Spinach & Cheese Bourekas are a delightful savory pastry made with layers of buttery puff pastry filled with a creamy mixture of mozzarella, ricotta, cottage, and feta cheeses, combined with fresh spinach and Castelvetrano olives. Baked to golden perfection and topped with a flavorful egg wash and savory seasonings, these bourekas are perfect for entertaining or a hearty snack.

Ingredients

Puff Pastry

  • 2 sheets of puff pastry, thawed

Cheese & Filling

  • 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

Egg Wash

  • 3 large eggs, divided
  • 1 tsp heavy cream (divided as 1 tsp for egg wash plus 2 tsp in egg wash mix)

Toppings

  • Sesame seeds
  • Everything bagel seasoning blend
  • Za’atar or sumac
  • Black pepper and lemon zest
  • Flavored salts

Instructions

  1. Making the filling. Preheat the oven to 375°F (190°C). In a large bowl, combine mozzarella, ricotta, cottage, and feta cheeses with chopped baby spinach, finely chopped Castelvetrano olives, kosher salt, and 2 of the eggs. Stir thoroughly until the mixture is well combined.
  2. Roll out the puff pastry. Place each sheet of thawed puff pastry on parchment paper and gently roll out so it is just slightly smaller than your sheet pan. Transfer one sheet (on the parchment) to the sheet pan; keep the parchment under it.
  3. Add the filling. Spread the cheese and spinach filling evenly over the puff pastry on the sheet pan. Then take the second puff pastry sheet, still on its parchment paper, and carefully invert it over the filling. Remove the parchment paper from the top layer.
  4. Score the dough. Using a sharp knife, cut diagonal lines across the top pastry layer to form 2-inch diamond shapes. It’s important to only cut through the top pastry, not the filling or bottom layer.
  5. Brush with egg wash. In a small bowl, whisk together the remaining egg with 2 teaspoons of heavy cream. Use a pastry brush to evenly coat the entire surface of the top pastry with this egg wash to ensure a golden, glossy finish when baked.
  6. Add toppings and bake. Sprinkle the top with your choice of toppings—everything bagel seasoning is recommended for a flavorful crust. You can spread a single topping over the whole pan or alternate toppings on the diamonds. Bake in the preheated oven for 50 to 55 minutes, until the puff pastry is deeply golden and crisp.
  7. Cool and serve. Allow the bourekas to cool slightly on the pan, then cut fully along the scored lines to separate the diamond-shaped pieces. Serve warm or at room temperature for a delicious appetizer or snack.

Notes

  • For best results, use whole milk mozzarella and fresh cheeses as specified.
  • Thaw puff pastry completely to allow easy rolling and handling.
  • Use parchment paper to avoid sticking and to handle the pastry layers easily.
  • You can customize toppings to your taste, such as za’atar, sumac, or flavored salts.
  • These can be made ahead and reheated gently before serving.
  • Prep Time: 15 minutes
  • Cook Time: 50-55 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://sarabaking.com/flaky-sheet-pan-spinach-and-cheese-bourekas-recipe/