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Spinach and Feta Bourekas

Spinach and Feta Bourekas with Cucumber-Tomato Salad and Za’atar

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Recipe Details


Middle Eastern bourekas, or cheese-stuffed pastries, meet classic Greek spanakopita. We stuff puff pastry squares with feta, ricotta, and spinach, then dust with sesame seeds and bake until golden. To counter all the cheesy goodness, the turnovers are served with a cucumber-tomato salad. Everything is finished with a sprinkle of za’atar (a tangy spice blend) to complete the inspiration.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 970
  • Protein 28g
  • Total Carb 59g
  • Total Fat 70g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    4 ounces
    baby spinach
  • garlic
    1 clove
  • red onion
    red onion
  • red wine vinegar
    1 tablespoon
    red wine vinegar
  • puff pastry squares
    puff pastry squares
  • ricotta cheese
    4 ounces
    ricotta cheese
  • crumbled feta cheese
    4 ounces
    crumbled feta cheese
  • toasted sesame seeds
    1 teaspoon
    toasted sesame seeds
  • English cucumber
    English cucumber
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • za'atar spice mix
    1 teaspoon
    za'atar spice mix
  • parchment paper
    parchment paper

What You’ll Need

  • eggs
  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • baking sheet

Cooking Steps

  1. Sauté spinach

    Sauté spinach

    Preheat oven to 400°F. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Mince garlic. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add spinach and garlic and sauté, stirring, until garlic is fragrant and spinach is just wilted, 2-3 minutes. Remove pan from heat and set aside to cool.

  2. Prepare ingredients

    Prepare ingredients

    In a large bowl, whisk 1 egg. Transfer half of egg to a small bowl and reserve for sealing bourekas. Peel onion and quarter, then cut into ¼-inch slices; place in a separate large bowl (big enough for the salad) with red wine vinegar. Set aside to pickle until Step 5. Line a baking sheet with parchment paper.

  3. Make filling and assemble bourekas

    Make filling and assemble bourekas

    Add puff pastry squares in a single layer to prepared baking sheet, spacing apart. To large bowl with egg, add ricotta, half of feta, ¼ teaspoon salt, and pepper as desired. Wrap spinach in paper towel and squeeze to remove excess liquid; add to bowl and stir to combine. Add filling to center of squares, leaving a 1-inch border.

  4. Finish and bake bourekas

    Finish and bake bourekas

    Lightly brush edges of pastry with some reserved egg (from small bowl). Gently fold 1 corner of each puff pastry square over filling to form a triangle, then press edges with your fingers to seal. Using the tip of a knife, make a ½-inch slit on top of each boureka so steam can escape, then brush over remaining egg. Sprinkle with sesame seeds and bake until puffed and golden brown, 18-22 minutes.

  5. Make cucumber-tomato salad

    Make cucumber-tomato salad

    While bourekas bake, halve cucumber lengthwise and cut crosswise into ½-inch pieces. Halve grape tomatoes. To bowl with pickled onion, add 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired and stir to combine. Add za'atar, tomatoes, half of cucumber, and remaining feta to bowl with dressing and toss to combine. Save remaining cucumber for a snack.

  6. Plate bourekas

    Plate bourekas

    Divide spinach and feta bourekas between serving plates. Serve with cucumber-tomato salad and dig in!

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