These bourekas are a mix of New York Jewish and Middle Eastern Israeli food cultures. It sounds a little crazy, but it’s incredibly good: The flavorful seasoning blend, slightly sweet from the dried onion and garlic, balances out the salty, briny feta interior, and the cream and cottage cheese in the filling. A little bit of spinach, a personal must for me in cheese bourekas, adds color and flavor.
Best part? These bourekas, made with store-bought puff pastry, are relatively quick to throw together.
I plan on serving these for the Shavuot holiday, when it’s common to eat dairy foods, but they are really perfect for anytime: a Middle Eastern brunch spread with shakshuka and dips, or served at a cocktail party or as an appetizer for a dinner party. No matter when you choose to serve them, I know you will have people clamoring for seconds and thirds, as well as the recipe, so be prepared to make lots and keep this recipe on hand.