Spinach Lox Bourekas
9 days, Dairy, Entertaining, Healthy, Husband-approved, Nut-free, Purim, Shavuot, Super Simple, Tisha B'av
Spinach Lox Bourekas are delicious anytime of day, a creamy salty filling inside a flaky pastry crust.
” Puff Pastry Squares
Baby Spinach Leaves
Smoked Salmon, chopped
Goat Cheese Crumbles
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.