Cheese and Spinach Bourekas
(puff pastry or filo spiral)
This recipe for bourekas is one of those things that looks impressive but comes together surprisingly fast. Spinach and two cheeses wrapped in flaky pastry, baked until golden. Bourekas are a staple of Sephardic Jewish and Turkish cuisine — you can make them as a large flat pie using puff pastry sheets, or roll into a spiral with filo dough for a more traditional presentation. Both versions use the same filling and taste equally good.
Cheese and spinach bourekas — filo spiral version, fresh from the oven
What Makes This Recipe for Bourekas Work
The filling is the key to any good recipe for bourekas. Spinach has a lot of water in it and if you do not cook it down properly first, it will make the pastry soggy from the inside. You need to cook it until it has reduced significantly, squeeze out any remaining moisture, and only then mix in the cheese. Getting this step right is the difference between a crispy, flaky bourekas and a wet, heavy one.
The combination of salty feta and mozzarella is intentional. Feta brings the sharp, salty flavour and mozzarella brings the melt. Together they create a filling that is rich without being heavy.
How to Make Cheese and Spinach Bourekas, Step by Step
- Heat oil in a pot over medium heat. Add the onion and garlic and fry until soft and translucent. Be careful not to burn the garlic.
- Add the washed spinach and stir constantly until it reduces significantly. Season with salt and pepper, then remove from heat.
- While still warm, add both cheeses and mash everything together until well combined. The filling should be thick and hold together.
- Roll out the puff pastry on a lightly floured surface into a large rectangle.
- Spread the spinach and cheese filling evenly over the surface, leaving about 1–2 cm clear around the edges.
- Place a second sheet of puff pastry on top and press the edges firmly to seal.
- Use a fork to poke holes across the top to allow steam to escape during baking.
- Lay out two sheets of filo dough and spread a thin layer of filling across the surface.
- Roll from the wide side into a long cylinder.
- Starting from the outside edge of a round baking pan, coil the roll inward in a spiral. Repeat with more rolls, continuing the spiral until the pan is filled.
- Preheat the oven to 180°C (350°F).
- Brush the top generously with beaten egg. Sprinkle sesame seeds over the top.
- Bake for 30 to 40 minutes until deep golden brown and crispy. Check at 25 minutes and cover loosely with foil if it is browning too fast.
- Let it rest 5 minutes before slicing — the filling sets up and you get cleaner cuts.
- 🧀 Cheese ratio: The feta does the seasoning work in this bourekas recipe — taste the filling before adding any extra salt. Feta varies a lot in saltiness between brands.
- 🥬 Dry the spinach: After cooking, if there is any liquid pooling at the bottom of the pan, drain it off before adding the cheese. Excess moisture is the enemy of crispy pastry.
- 🥐 Puff vs filo: Puff pastry gives a thicker, buttery result. Filo gives a lighter, crispier pastry with more layers. The spiral filo version looks more impressive on the table.
- 🥚 Egg wash: Be generous and make sure you get all the way to the edges. The egg wash is what gives this bourekas recipe its deep, shiny golden finish.
- ⏳ Rest before cutting: Let it sit for 5 minutes after coming out of the oven. The filling sets up a little and you get cleaner cuts.
Frequently Asked Questions About This Bourekas Recipe
Drop a comment below and let me know which version of this bourekas recipe you made — puff pastry or filo spiral. If you tried a different cheese combination, I want to hear about it. If you enjoy baked pastry recipes, the puff pastry meatloaf uses the same principle of pastry as a casing and is just as satisfying. Tag your photos and show off that golden crust.