Vegan Spinach Cheese Bourekas
Bourekas are a kind of baked pastry that’s popular in Sephardic Jewish cuisine. They are made in a wide variety of shapes, with a vast selection of fillings inside the flaky puff pastry. One bite of this spinach and almond cheese-filled version fresh from the oven and you’ll surely be a fan.
Ingredients
Almond Cheese
1 + ½ cups (215 g) blanched almonds, soaked in water for 6 hours or overnight and drained
2 tablespoons (10 g) nutritional yeast
3 tablespoons (45 ml) lemon juice
1 tablespoons (15 ml) apple cider vinegar
3 tablespoons (45 ml) extra-virgin olive oil
1 clove garlic, peeled
1 teaspoon salt
½ teaspoon granulated garlic
Bourekas
17.5 ounces (500 g) frozen vegan puff pastry
1 tsp extra-virgin olive oil 3 cloves garlic, minced
7 ounces (200 g) fresh spinach, chopped
Salt and fresh cracked black pepper
Toppings
1 tablespoon (15 ml) aquafaba or soy milk
1 tablespoon (9 g) mixed black and golden sesame seeds
Instructions
- For the almond cheese, put the almonds in a high-speed blender. Add the remaining ingredients, plus ½ to ¾ cup (120 to 180 ml) of water. Start with less water and slowly add more, depending on your desired consistency. Blend until creamy. Use a spatula to scrape down the sides. Transfer to a bowl and place in the fridge to chill.
- Take the puff pastry out of the freezer and let it thaw for 10 minutes.
- Heat the olive oil in a medium nonstick pan over medium heat and add the garlic. Sauté for 30 to 60 seconds, then add the spinach. Sauté for another minute until it’s wilted. Place in a medium bowl and let it cool down a bit, then add four or five spoonfuls of the almond cheese and combine. Season with salt and pepper according to your taste.
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius). Line a baking sheet with parchment paper.
- Spread out the puff pastry on a work surface and cut it into 4-inch (10-cm) squares. Set a small dish of water next to your work surface. Place about 1 to 2 teaspoons (5 to 10 g) of the cheese-spinach mixture on one side of one pastry square, toward the corner, then fold over the opposite corner so you have a triangle. Wet the edges of the pastry with water and use a fork to press them down and seal the bourekas. Place them on the baking sheet, brush the top with aquafaba or soy milk, and sprinkle some sesame seeds on top.
- Bake for 18 to 20 minutes, until they’re golden brown. Let them cool down a bit and enjoy.
Notes
Find more of Kirsten’s recipes on The Tasty K and follow her on Facebook and Instagram.
