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How to Make Spinach and Cheese Borekas: A Bite-Sized Deliciousness!



There is nothing more Israeli than Borekas. I usually make them individually. But for a change I made a complete sheet and cut it in to bite sized squares. Did I say wow? It really was.. devoured in minutes.


I like using cheddar cheese for full flavor but you can use feta or any cheese you like…


So easy to prepare. Run don’t walk to make it!




Here’s what you need:


Frozen puff pastry sheets…you will use 2 sheets provided in the pack. Thaw overnight in fridge or on the counter for an hour.

3 cups chopped fresh spinach

2 cups shredded cheddar cheese or cheese of your choice

3 eggs….one will be for brushing the pastry

3 tablespoon plain yogurt

½ teaspoon black pepper

1 teaspoon cumin

A little salt if desired

Flour for sprinkling on counter before rolling dough..

Parchment paper


To make


Heat oven to 365 (somewhere between 350-375)


Use a rectangle baking pan.


Sprinkle some flour on your parchment paper and on your rolling pin. Take one thawed pastry sheet placing it on the parchment paper and roll it out a little on all sides to stretch it to meet the size of your paper. Place it on the baking pan with the parchment paper. Put the other pastry sheet on parchment paper and roll it out on all sides the same way.

In a bowl mix your spinach, salt, pepper and cumin, yogurt and cheese, add 2 eggs and mix well. Spread the mix with a spoon up to the edges of the sheet in the pan. Pat it down a little to flatten it a bit.


Lift the other sheet with the parchment paper carefully and lay it on top of the spinach mix. Then remove the top paper by peeling it off.


Using a pastry cutter or sharp knife cut the pastry diagonally all the way across then turn the pan around and cut the other way creating diamond squares. Watch the video at the bottom of the page. You can also cut the sheet into any shapes you like.


Beat the third egg with a fork and brush it all over the pastry to cover well.

Bake in oven for about 35 minutes and check. Ovens vary. When golden on top and a little firm on the bottom it’s ready. Lift it a little carefully to check underneath.


Serve hot



Great as an appetizer on a buffet table or part of a spread with different salads around it.


It will be the first thing to disappear I promise you. Enjoy!!


Watch video for steps!






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