Can I make the almond cheese ahead of time for these bourekas?

Yes, after blending, transfer the almond cheese to a bowl and place it in the fridge to chill, making it ready for assembly later.

What kind of puff pastry should I use for these vegan bourekas?

Use a 17.5 oz (500 g) frozen vegan puff pastry, allowing it to thaw for about 10 minutes before cutting into squares.

How do I ensure the bourekas are properly sealed before baking?

After placing the filling and folding the pastry into a triangle, wet the edges with water and use a fork to press them down firmly to create a good seal.

Do I need to cook the spinach before adding it to the cheese mixture?

Yes, saute the chopped fresh spinach with minced garlic for about a minute until it's wilted, then let it cool slightly before mixing with the almond cheese.

What can I use instead of aquafaba for brushing the bourekas?

You can use soy milk as an alternative to aquafaba for brushing the tops of the bourekas before sprinkling with sesame seeds.

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Spinach Cheese Bourekas
[Vegan]

KK By: Kirsten Kaminski

Author Bio

Kirsten Kaminski, creator of The Tasty K and vegan travel aficionado, is here to take... Read More

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Golden brown vegan Spinach Cheese Bourekas, triangular and flaky, topped with sesame seeds, arranged on a parchment-lined baking sheet.

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Spinach Cheese Bourekas [Vegan]

Dairy Free

Vegan

Bourekas are a kind of baked pastry that’s popular in Sephardic Jewish and Israeli cuisine. You’ll find them freshly made on every other corner of Tel Aviv, just waiting to be devoured. They are made in a wide variety of shapes, with a vast selection of fillings inside the flaky... Read More

Ingredients You Need for Spinach Cheese Bourekas [Vegan]

For the Almond Cheese:

1 1/2 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 tablespoon (15 ml) apple cider vinegar
3 tablespoons (45 ml) extra-virgin olive oil 1 clove garlic, peeled
1 teaspoon salt
1/2 teaspoon garlic powder

For the Bourekas:

17.5 oz (500 g) frozen vegan puff pastry
1 teaspoon extra-virgin olive oil 3 cloves garlic, minced
7 oz (200 g) fresh spinach, chopped
Salt
Black pepper

For the Toppings:

1 tablespoon (15 ml) aquafaba or soy milk
1 tablespoon (9 g) mixed black and golden sesame seeds

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How to Prepare Spinach Cheese Bourekas [Vegan]

For the almond cheese, put the almonds in a high-speed blender. Add the remaining ingredients, plus 1/2 to 3/4 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°F (200°C). 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.