*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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Jump to RecipeServes: 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:
- 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.
- Enjoy! These can be refrigerated for up to 3 days.

📖 Recipe

Spinach Lox Bourekas
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.
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