Open-Faced Cheese Bourekas with Spinach and Sweet Potato
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- Chef's knife
- Baking sheet
INGREDIENTS
- 1 sheet chilled puff pastry
- 2 medium onions
- 7 ounces/200 grams spinach leaves
- ⅓ cup heavy cream
- 2 tablespoons cream cheese
- 1 medium sweet potato, peeled and thinly sliced into rounds
- ½ cup feta cubes
- 1 handful arugula leaves
- Olive oil, for drizzling
- Salt and black pepper, to taste
- Coarse salt, to taste
INSTRUCTIONS
- Place the sweet potato slices in a bowl, drizzle with olive oil, season with coarse salt, and toss to coat evenly. Set aside.
- Heat 1 to 2 tablespoons of olive oil in a skillet over medium heat. Add the onions and sauté until golden, about 10 to 12 minutes. Add the spinach and cook until wilted. Pour in the cream, season with salt and pepper, and bring to a gentle boil. Remove from the heat and stir in the cream cheese until the mixture is smooth and well combined.
- Preheat the convection oven to 355°F (180°C).
- Unroll the puff pastry onto a sheet of parchment paper. Trim it into a rectangle, reserving the excess dough. Use the excess dough to form a border around the edges of the rectangle, pressing gently to secure.
- Spread the spinach mixture evenly over the center of the pastry. Arrange the sweet potato slices on top in a slightly overlapping layer. Scatter the feta cubes evenly over the sweet potatoes.
- Transfer the assembled pastry on the parchment to a baking sheet. Bake for 30 minutes, or until the pastry is golden and puffed. Let cool slightly before garnishing with fresh arugula leaves. Serve warm or at room temperature.
FAQ
Can I make these cheese bourekas ahead of time?
You can prepare and assemble them, then refrigerate them for up to 24 hours before baking. When ready to serve, bake them directly from the refrigerator, adding a few extra minutes to the baking time to ensure the puff pastry is cooked through and crisp. Alternatively, you can bake them fully, let them cool completely, and then store in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness without drying out the filling.
What type of cheese works best for this recipe?
Traditional cheese bourekas often use salty, crumbly cheeses such as feta or Bulgarian white cheese, which add tanginess and depth of flavor. For a creamier texture, cream cheese or ricotta can be incorporated to balance the saltiness. Using a combination of cheeses can enhance both flavor and texture. Avoid cheeses that melt too much and become overly runny, as this can make the bourekas soggy. The key is to use cheese that holds its shape but still melts slightly to bind the filling. The cheese should complement any vegetables or herbs in the filling, as in the spinach and sweet potato cheese bourekas.
How can I make the bourekas dairy-free or vegan?
Substitute the traditional cheeses with plant-based alternatives such as vegan feta, cashew-based cheese, or tofu seasoned with nutritional yeast and lemon juice to mimic tangy cheese flavors. Use coconut cream or soy cream instead of heavy cream. Choose a vegan puff pastry, which many brands now offer, ensuring it contains no butter or animal fats.
Is puff pastry the best dough to use for cheese bourekas?
Puff pastry is widely favored for cheese bourekas due to its flaky, buttery texture that complements rich, creamy fillings. Its layers create a light, crispy crust that contrasts nicely with the soft cheese and vegetable mixture. However, some variations use phyllo dough or homemade pastry for a different texture—phyllo produces a thinner, crispier shell, while homemade dough can be tailored for thickness and flavor. Puff pastry is convenient and reliable, especially store-bought, making it ideal for quick preparation. For cheese bourekas, puff pastry’s buttery crispness is generally preferred.
What sides or salads pair well with cheese bourekas?
Cheese bourekas pair well with fresh, crisp salads that balance their richness. A simple arugula or mixed greens salad with lemon vinaigrette adds brightness and acidity. Tomato and cucumber salads with herbs like parsley or mint complement the savory, creamy filling. Pickled vegetables or olives provide a tangy contrast. For heartier sides, roasted vegetables or a light lentil salad work well. Cheese bourekas also go nicely with yogurt-based dips or sauces, such as tzatziki or labneh.
Can I freeze the assembled bourekas before baking?
You can freeze the assembled bourekas before baking. Arrange them on a baking sheet lined with parchment paper and freeze until solid to prevent sticking. Then transfer them to a freezer-safe airtight container or bag. When ready to bake, you can place the frozen bourekas directly into a preheated oven, adding extra baking time—typically about 10 to 15 minutes—to ensure they are cooked through and golden.
How do I prevent the puff pastry from getting soggy?
Start with well-drained ingredients. For example, thoroughly squeeze excess moisture from spinach or any cooked vegetables before mixing with cheese. Avoid overly wet fillings by limiting liquid ingredients like cream or using thickened versions. Creating a border with excess dough helps contain moisture. Additionally, baking on parchment paper or a perforated baking sheet promotes air circulation. Preheating the oven properly ensures rapid puffing and crisping, which seals the dough and reduces sogginess.
