Flaky Israeli Cheese Bourekas with Spinach & Feta - Well Seasoned Studio (2024)

All hail these mighty Israeli cheese bourekas! I’m not kidding when I say these are like little crack-filled pillows andhighlyaddictive. Something about the salty cheese, crunchy puff pastry, and sprinkling of everything bagel seasoning on top just screams, “eat me!” and they disappear lightning fast! Are these cuties difficult to make? Nope! Do they take time? Sadly, yes. But I’m going to walk you through the process so the next time you host family and friends you can completely blow them away with homemade Israeli cheese bourekas. You’re welcome.

How do you make bourekas?

First, let’s start with the name. “Bourekas” is the term used in Israel, but stuffed puff pastry or phyllo bites are eaten all around the globe! These bite-size morsels are also referred to asborek, burek, byrek,andboureki depending on where in the world you’re located. I’m sure they have about 100 other names I’m not aware of, as well. Whatever you call them, they are delicious.

Alright, let’s make bourekas! If you’re using store bought puff pastry, they’re quite simple. Roll out the pastry, cut it into rectangles (or triangles, or circles… whatever shape you like!), then stuff with the filling of your choice.

What is in boureka filling?

Totally depends on where you are. In Israel, bourekas are commonly filled with either salty cheese or mashed potatoes. Less common fillings include ground meat (beef, lamb) or vegetables (spinach, mushroom). I really, really enjoy spinach and feta together, so that’s what I went with. Feel free to switch yours up!

After baking multiple batches and testing differences in the filling consistency (less spinach, more feta, vice versa) I came to a conclusion: Ilove what adding everything bagel seasoning does to these little guys! If you don’t like salty foods, try topping your bourekas with sesame seeds, but for everyone else out there, Trader Joe’s Everything But The Bagel seasoning is your new BFF!

Can you freeze Israeli bourekas?

Hell to the yes. Puff pastry appetizers like these are perfect to make ahead for dinner parties (or just your average weeknight freezer dive!). Pop the unbaked shaped bourekas into the freezer before brushing them with egg wash. When ready to bake, continue on with the recipe and add about 5-7 extra minutes cooking time (though this will vary depending on the size and thickness of your cheese bourekas, so keep an eye on them).

What shape are Israeli bourekas?

You can shape bourekas into triangles, squares, circles, rectangles — any shape you want. I think a lot of bakeries differentiate between pastry filling based on (1) shape, and (2) the seed that’s sprinkled on top. For instance, cheese bourekas may only have sesame seeds on them, while meat bourekas may have poppy seeds, and vegetable-stuffed bourekas may have garlic seeds etc. In that regard, the shape is really up to you. I chose to work with rectangles because they would fit nicely onto my baking sheet.

Should I double this recipe?

Well that’s a no brainer. YES.

If you make these Israeli Cheese Bourekas, please let me know by leaving a review below!

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Looking for more appetizers? Check out some of my favorites below:

• Spanakopita spirals
• Roasted grape crostini with whipped ricotta
• Baked pita bites with cream cheese, smoked salmon, and dill
• Cranberry walnut crostini with ricotta, butternut squash, and balsamic