Spinach Borekas are the perfect occasional treat: Ethereally light and crunchy, and so easy to make.
Borekas are a great Israeli Favorite, practically sold as street foods as often as they are served in restaurants.
There are no fillings you can’t use for borekas, savory or sweet. Here I make my filling without even sauteing anything: I just add a finely grated raw potato to my spinach filling to be sure any unwanted moisture gets absorbed and doesn’t get the dough soggy: Moisture and sogginess are the great enemies of puff pastry, and any other pastry for that matter, so always be sure your borekas filling is good and dry.
For other fillings you might have in mind: The borekas dough can err on the rich side, so try to offset it with a reasonably (not too) rich filling.
- 1 medium onion, grated fine (use a food processor)
- 1 large potato, grated fine (use the food processor)
- 2 10 ounce boxes frozen chopped spinach, thawed and squeezed thoroughly dry
- 1 8-ounce cream cheese (Vegetarian borekas: Vegan cream cheese OK)
- Salt and pepper to taste (easy on the salt, the dough is salted)
- Good pinch nutmeg
- Optional: 1/2 cup shredded strong cheese, such as kashkeval, cheddar or manchego (in this case, no salt at all)
- 1 pound puff pastry sheets, kept chilled
- 1 egg, mixed with a little water
- Sesame seeds
Preheat oven to 400 degrees.
Mix all filling ingredients. Cut the puff pastry to desired size. Place some filling in the center and close on all sides, pressing all around the sides with a fork. Place on a foil-lined cookie sheet. Repeat with the remaining dough and filling. Brush with eggwash and sprinkle with sesame seeds. Bake about 30 minutes, or a little longer, until golden brown and puffy.