Spinach Bourekas Recipe: Classic Israeli Savory Pastry

If you’re craving a savory pastry that’s crispy, golden, and filled with a flavorful center that wows at first sight, Israeli spinach bourekas are the perfect choice.

Spinach bourekas are a beloved bakery staple in Israel and differ from other bourekas by their distinctive swirl shape. Bakeries often shape bourekas differently to indicate their filling: rectangular for potato, triangular for cheese, braided for meat, and swirled for spinach. The swirl form has roots in Eastern Mediterranean pastry traditions. While traditional borek may use a very thin, oil-rich dough similar to phyllo, this recipe uses puff pastry rolled thin for ease and a reliably flaky result.

Rolling the puff pastry thin helps the snail-shaped bourekas bake evenly. When rolled into a spiral, the dough naturally becomes thicker in the center; starting with thinner layers ensures the pastry bakes through without becoming soggy from the moist spinach filling.

Making It

Bourekas are an iconic part of Israeli cuisine and make an excellent snack, light meal, or addition to a breakfast spread. This recipe uses store-bought puff pastry so you can make flaky, golden bourekas at home with minimal fuss.

The Filling

A successful spinach boureka has a balanced filling: seasoned spinach combined with tangy feta and a melty cheese for richness. Fresh herbs and scallions brighten the mixture.

Ingredients for the filling

Frozen spinach, thawed and well drained (about 2 cups / 400 g). Alternatively, use fresh spinach, chopped and wilted.
Feta cheese, crumbled (about 1 cup / 250 g).
Mozzarella, shredded (about 1 cup / 80 g) — Parmesan works as an alternative.
Scallions, chopped, or a small finely grated onion.
Ground black pepper, to taste (about 1/2 teaspoon).
Fresh dill, chopped (about 2 tablespoons) — optional but recommended for bright, classic flavor.
Olive oil, for flavor (about 1 tablespoon).
Large egg, to bind the filling.

A bowl with spinach, egg, chopped dill, feta and mozzarella cheese.

Make the filling

Combine all filling ingredients in a large bowl and mix thoroughly with a spoon or your hands until uniform.
Cover with plastic wrap and refrigerate until ready to assemble, up to 36 hours.

Assemble

With the filling ready, assemble the bourekas on a prepared surface.

Ingredients and tools for assembly

Large rolling pin
Oil spray or olive oil for the surface and rolling pin
Puff pastry sheets, thawed but chilled (2 large sheets)
1 egg, beaten (for egg wash)
Sesame seeds (optional)

Instructions

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper and set it nearby.
Cut each puff pastry sheet into two 6×10-inch rectangles, giving four rectangles total. Keep unused pieces chilled while you work.
Lightly oil your work surface or spray with oil. Place one pastry rectangle on the oiled surface and oil the top of the dough and your rolling pin.
Roll the pastry into a thin 12×16-inch rectangle. Slight tears are okay; patch gently by pressing the dough together.
Spread the spinach filling along the long edge of the dough, leaving about a 1-inch border. The filling layer should be about 1/2 to 1 inch high, depending on your preference.
Fold the exposed 1-inch border over the filling, then roll the dough tightly toward the opposite edge to form a log. Pinch the ends to seal.
Fold one end of the log inward toward the other end to create a swirl shape.
Gently transfer the swirled pastry to the prepared baking sheet. Repeat with remaining rectangles and filling.
Brush each boureka with beaten egg and sprinkle with sesame seeds if desired.
Bake on the middle rack: start at 425°F (220°C) for about 15 minutes, then reduce the oven temperature to 380°F (190°C) and continue baking for another 20–25 minutes, or until both top and bottom are a deep golden brown and the pastry is fully cooked through.
Remove from the oven, let cool briefly, and serve warm.

If the dough sticks while working, chill the sheet for a few minutes. Keeping the pastry cold and using plenty of oil on the work surface helps prevent tearing and sticking.

Puff pastry sheets piled ontop of each other. — Cut puff pastry into four 6×10-inch rectangles.

Puff pastry sheet on top of an oily surface. — Cut puff pastry into four 6×10-inch rectangles.

Bake

Getting the bake right is crucial. Bourekas can look golden on the outside but remain undercooked inside, which causes them to collapse as they cool. Follow these tips for an even bake:

Bake on the middle oven rack so both top and bottom cook evenly.
Begin at a high temperature to promote puff and color, then lower the heat to finish baking through without burning.
Look for an even, deep golden-brown on both top and bottom. If the top browns too quickly, tent loosely with foil.

How to Serve

These spinach bourekas are excellent on their own but are traditionally served with hard-boiled egg and a fresh salad or raw vegetables. They pair well with fresh chopped tomatoes, tahini, or tzatziki for dipping.

Yields

This recipe produces approximately 4 large bourekas—ideal for a small gathering or as part of a larger spread. You can scale down the filling to make smaller pastries if desired.

Store and Make Ahead

Leftovers store well and these pastries are easy to prepare ahead of time.

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a preheated 350°F oven for 10–15 minutes to refresh the pastry.
Freezing: Assemble the bourekas on a baking sheet and freeze them until solid. Transfer to a freezer bag and store. Thaw to room temperature before baking; do not bake from frozen.

Make-ahead tip: The filling keeps well in the fridge for up to 36 hours, making assembly quick when you’re ready to bake.

Swirled spinach boureaks topped with sesame seeds.

Spinach Bourekas Recipe

Flaky puff pastry rolled thin, filled with spinach and feta, and shaped into swirled pastries.

Prep Time
30 mins

Cook Time
Approximately 35–40 mins

Servings
4 Large Pastries

Author
Dikla Levy Frances

Ingredients

For The Spinach Filling

2 cups (400 g) thawed and well-drained frozen spinach
1/4 cup chopped scallions
2 tablespoons chopped fresh dill
1 cup (250 g) crumbled feta
1 cup (80 g) shredded mozzarella
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 large egg

For The Pastries

2 large puff pastry sheets
Oil spray or 1/4–1/2 cup olive oil for the surface
1 large egg, beaten (for egg wash)
Sesame seeds (optional)

Instructions

Make The Filling

Place all filling ingredients in a large bowl and mix until homogeneous.

Assemble and Bake

Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Cut pastry sheets into four 6×10-inch rectangles and chill the unused pieces while you work.
Oil the work surface and rolling pin, place one pastry rectangle on the surface, and roll to a thin 12×16-inch rectangle.
Spread filling along the long edge leaving a 1-inch border, fold the border over the filling, and roll into a log.
Fold one end of the log into itself to create a swirl and transfer to the baking sheet.
Brush with egg wash and sprinkle sesame seeds.
Bake 15 minutes at 425°F, then reduce to 380°F (190°C) and bake another 20–25 minutes until deep golden brown and cooked through.
Remove from oven and serve warm.

Notes

Use puff pastry that is thawed but still chilled for best handling.
Do not add extra salt to the filling; feta provides enough saltiness.
Refrigerate leftovers up to five days and reheat at 350°F for 10–15 minutes to refresh.
To freeze: freeze unbaked assembled pastries on a baking sheet, then transfer to a freezer bag. Thaw to room temperature before baking.
Bake on the middle rack and confirm the pastry is cooked through—pastries can appear done externally but still be undercooked inside.