Spinach Lox Bourekas

*Recipe Originally published in the April 2019 Newsletter*

 These are delicious anytime.  They keep in the fridge for a few days, but they are at their best fresh.

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Serves: 10 Prep Time: 10 Minutes Cook Time: 12 Minutes

Ingredients:

• 1 Tablespoon Oil
• ½ Onion, diced
• ¼ teaspoons Kosher Salt
• Pinch Black Pepper
• 10 5-½” Puff Pastry Squares
• 1 Cups Baby Spinach Leaves
• 3 Ounces Lox (Smoked Salmon), chopped
• ⅓ Cups Goat Cheese Crumbles
• 2 Tablespoons Water
• 1 Egg, beaten
• 1 teaspoon Everything Spice

Instructions:  

1. Saute onion with Oil, Kosher Salt and Black Pepper until the onion is translucent.
2. Add Baby Spinach, saute 2 additional minutes.  Remove from heat.
3. Take each pastry square and lay it out in front of you.  The dough needs to be pliable but not defrosted. 
4. Place in the center of each, 1 teaspoon of spinach mixture, 1 piece of Lox and 1 teaspoon of Goat Cheese.  Total filling volume should be between 1 and 1-½ TBS, so you can adjust accordingly.
5. With your finger, lightly wet the outside edges of the puff pastry square, then immediately fold it into a triangle, pressing the edges together to seal.  
6. Lay all of the sealed bourekas on a parchment-lined sheet pan.  Gently brush the beaten egg over them. Then sprinkle on the Everything Spice.  
7. Bake on the top rack at 350 for 10-12 minutes, until the dough is puffed up, cooked through and golden on the top.
8. Enjoy!  These can be refrigerated for up to 3 days.

Spinach Lox Bourekas

Course: Appetizer, Breakfast

Cuisine: Kosher, Pescatarian

Keyword: 9 days, Dairy, Entertaining, Healthy, Husband-approved, Nut-free, Purim, Shavuot, Super Simple, Tisha B'av

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 10

Calories: 307kcal

Spinach Lox Bourekas are delicious anytime of day, a creamy salty filling inside a flaky pastry crust.

Print Recipe

Ingredients

• 1 Tablespoon Oil
• ½ Onion diced
• ¼ teaspoons Kosher Salt
• Pinch Black Pepper
• 10 5-½ ” Puff Pastry Squares
• 1 Cups Baby Spinach Leaves
• 3 Ounces Lox Smoked Salmon, chopped
• ⅓ Cups Goat Cheese Crumbles
• 2 Tablespoons Water
• 1 Egg beaten
• 1 teaspoon Everything Spice

Instructions

• Saute onion with Oil, Kosher Salt and Black Pepper until the onion is translucent.
• Add Baby Spinach, saute 2 additional minutes. Remove from heat.
• Take each pastry square and lay it out in front of you. The dough needs to be pliable but not defrosted.
• Place in the center of each, 1 teaspoon of spinach mixture, 1 piece of Lox and 1 teaspoon of Goat Cheese. Total filling volume should be between 1 and 1-½ TBS, so you can adjust accordingly.
• With your finger, lightly wet the outside edges of the puff pastry square, then immediately fold it into a triangle, pressing the edges together to seal.
• Lay all of the sealed bourekas on a parchment-lined sheet pan. Gently brush the beaten egg over them. Then sprinkle on the Everything Spice.
• Bake on the top rack at 350 for 10-12 minutes, until the dough is puffed up, cooked through and golden on the top.

Notes

Enjoy! These can be refrigerated for up to 3 days.

Nutrition

Sodium: 357.6mg | Sugar: 0.8g | Cholesterol: 32.5mg | Calories: 307kcal | Fat: 21.7g | Protein: 8.8g | Carbohydrates: 19.4g