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Spinach Lox Bourekas

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


  • 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
  • Cups Goat Cheese Crumbles
  • 2 Tablespoons Water
  • 1 Egg beaten
  • 1 teaspoon Everything Spice


  • 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.


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