Name: Burekas Spinach and Feta
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 burekas
Cuisine: Israeli
Ingredients: 3 cups (375 g) all-purpose flour; 1 tsp fine sea salt; 1 cup (225 g) cold unsalted butter, cubed; 1 large egg yolk; 1/2 cup (120 ml) cold water; 1 tsp white vinegar; 1 lb (450 g) frozen chopped spinach, thawed and squeezed dry; 7 oz (200 g) Israeli feta cheese, crumbled; 1/2 cup (120 g) full-fat ricotta; 1 large egg; 2 tbsp chopped fresh dill; 1/4 tsp ground black pepper; 1/4 tsp grated nutmeg; 1 small yellow onion, finely diced; 1 large egg, beaten with 1 tbsp water; 2 tbsp sesame seeds or nigella seeds

Burekas are beloved Israeli savory pastries with roots across Sephardic and Mizrahi traditions. This version wraps a creamy spinach-feta filling in flaky buttery dough, perfect as a snack, lunch, or party appetizer.

Prep Time30 mins

Cook Time30 mins

Total Time60 mins

Servings8

Yield8 burekas

Nutrition Facts

Per serving (estimated)

345 kcalCalories
22 gFat
13 gSaturated Fat
28 gCarbs
2 gFiber
2 gSugar
10 gProtein
520 mgSodium
280 mgPotassium
180 mgCalcium
2.5 mgIron
5 mgVitamin C
190 mcgVitamin A

Ingredients

For the dough

3 cups (375 g) all-purpose flour
1 tsp fine sea salt
1 cup (225 g) cold unsalted butter, cubed
1 large egg yolk
1/2 cup (120 ml) cold water
1 tsp white vinegar

For the spinach-feta filling

1 lb (450 g) frozen chopped spinach, thawed and squeezed dry
7 oz (200 g) Israeli feta cheese, crumbled
1/2 cup (120 g) full-fat ricotta
1 large egg
2 tbsp chopped fresh dill
1/4 tsp ground black pepper
1/4 tsp grated nutmeg
1 small yellow onion, finely diced

For finishing

1 large egg, beaten with 1 tbsp water
2 tbsp sesame seeds or nigella seeds

Directions

Make the dough: whisk flour and salt in a large bowl, then cut in the cold butter with your fingers or a pastry cutter until pebble-sized. Stir the egg yolk, water, and vinegar together, pour into the flour mixture, and bring into a soft dough. Flatten into a disc, wrap, and chill for 20 minutes.
Prepare the filling: sauté the diced onion in a teaspoon of oil over medium heat for 4-5 minutes until translucent. In a bowl, combine the squeezed spinach, sautéed onion, crumbled feta, ricotta, egg, dill, pepper, and nutmeg. Mix until evenly blended and season to taste.
Roll and shape: divide the chilled dough in half and roll each piece on a lightly floured surface into a rectangle about 1/8 inch (3 mm) thick. Cut into 4 rectangles per half, giving you 8 pieces roughly 5 x 4 inches.
Fill and fold: spoon about 3 tablespoons of filling onto one side of each rectangle, leaving a 1/2-inch border. Fold the empty half over the filling to form a parcel and press edges firmly with a fork to seal.
Brush and top: arrange burekas on two parchment-lined sheet pans. Brush each generously with the egg wash and sprinkle with sesame or nigella seeds. Poke 2 small steam holes in the top of each.
Bake: preheat the oven to 375°F (190°C). Bake for 28-32 minutes, rotating pans halfway, until deep golden brown and puffed.
Cool briefly on the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F oven for 6-8 minutes to restore flakiness.

Cook’s Notes

Squeeze the thawed spinach very thoroughly in a clean kitchen towel – excess moisture is the #1 cause of soggy burekas.
For extra-flaky texture, brush the rolled-out dough with melted butter and fold it into thirds like a letter before final rolling.
Substitute with store-bought puff pastry for a quicker version, or layer 3 sheets of phyllo brushed with butter for a lighter crunch.
Unbaked shaped burekas freeze beautifully on a sheet pan, then transfer to a bag; bake straight from frozen, adding 5-7 minutes.
Serve with sliced tomato-cucumber salad and a squeeze of lemon for a classic Israeli lunch.