In Israel you can find bourekas in almost every supermarket and bakery. There are so many different flavors and fillings, you can vary endlessly: spinach and feta, potato, sautéed mushrooms, kashkaval cheese, there is even a pizza flavor. Our favorites are potato with grated parmesan cheese and boureka filled with spinach and feta. They’re so good and never last long. Nobody eats just one boureka, it’s more like several!
How to eat like the Israeli
Bourekas are crispy and buttery pockets of full pastry and in this recipe filled with creamy mashed potatoes or salty feta with spinach. They taste best straight from the oven, super crispy and warm. If you want to eat like the Israeli open them, stuff it with a simple tomato and cucumber salad and slices of hard boiled egg and eat it with a spicy sauce like harissa or tahini. No matter when you serve bourekas, everyone will grab one and will have seconds and thirds as well.
How to make bourekas
These bourekas, made with store-bought puff pastry, are quick to throw together. Easiest is to buy rectangular shaped puff pastry, but round shaped will do the job too. For the potato bourekas first cook the potatoes and mash them with pepper and salt to your tasting. Some add caramelized onions to it, which is actually super good. Once the mashed potatoes are cooled down a bit, take the puff pastry from the fridge and cut them in 8 triangles. For each boureka use two triangles and stuff them in between with the filling. Seal them with a little push with a fork and brush them with egg , it will give them a golden color. Sprinkle them with sesame seeds. The spinach and feta bourekas are even more easy to prepare. Just stuff them with fresh spinach leafs and crumbled feta cheese. The spinach will cook in the oven.
In this recipe we made 8 bourekas out of two puff pastry sheets. Normally bourekas are about 10×10 cm (4×4 inch). We suggest eating them straight from the oven, but they also taste good, when you reheat them.
Israeli-Style Bourekas בורקס
- 2 sheets of puff pastry Or homemade. Best is to buy rectangle shape.
- 4 golden potatoes
- 150 grams fresh spinach
- 50 grams feta cheese
- grated parmesan cheese
- 1 egg
- sesame seeds
- Keep the puff pastry cold in the fridge until use. First peel the potatoes and cook them in boiling water with salt until soft. Usually it takes about 15 minutes after boiling.
- Drain the potatoes, then transfer to a large bowl. Mash the potatoes using a masher. Set aside to come to room temperature.
- Preheat the oven to 200 °C . Remove the first puff pastry from the fridge. Roll it out on a floured surface just slightly, creating a larger rectangle. Don't stretch it out too much, it will tear. Cut the pastry into 8 triangles or squares (depends on the shape of the pastry, if you have a round shaped, cut triangles). Fill 4 square/triangle with a generous tablespoon of the mashed potato filling. Add some grated parmesan cheese on top. Brush the edges with the beaten egg. Add another triangle/square on top and seal it with use of a fork. Brush each boureka with beaten egg, then sprinkle generously with sesame seeds. You can also use poppy seeds.
- Bake for 20-25 minutes at 200 °C until golden brown and puffy. Meanwhile make the second batch. Take the same steps, but this time add fresh spinach leafs to the pastry and crumble some feta cheese on top. Once the first batch it baked, remove them from the oven and transfer the second batch into the oven.
- If you really want to go Israeli, you cut the boureka open and add the salad inside together with slices of a boiled egg. Serve as a light lunch, or a really good snack with a simple tomato and cucumber salad. Bourekas taste amazing with tehina, pickles and spicy sauce like harissa.