Dairy-Free Cheese and Spinach Borekas
Indulge in the flaky, golden perfection of Dairy-Free Cheese and Spinach Borekas—an irresistible plant-based twist on a beloved Mediterranean pastry. These hand-held delights are filled with a savory mixture of fresh spinach, crumbled firm tofu, and nutritional yeast, mimicking the creamy, cheesy flavor without a drop of dairy. Enhanced with aromatic onions, garlic, and a hint of lemon juice, the filling is wrapped in buttery, dairy-free puff pastry for a crunchy yet melt-in-your-mouth experience. Topped with almond milk and sesame seeds for that perfectly crisp finish, these borekas are a crowd-pleasing option for vegans, those with dairy intolerances, or anyone looking for a wholesome and satisfying snack. Ready in under an hour, they make the ideal appetizer, brunch addition, or light meal.
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Recipe Information
Ingredients
- 500 g fresh spinach
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 150 g tofu (firm), crumbled
- 4 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 sheets puff pastry sheets (dairy-free)
- 2 tablespoons unsweetened almond milk
- 2 tablespoons sesame seeds
Instructions
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Wash the spinach thoroughly and drain well. Roughly chop the spinach leaves.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
Remove the spinach mixture from the heat and let it cool slightly.
In a large bowl, combine the crumbled tofu, nutritional yeast, lemon juice, salt, and black pepper. Mix well.
Add the cooked spinach mixture to the tofu mixture and stir to combine. Adjust seasoning to taste if necessary.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares.
Place a generous spoonful of the spinach and tofu mixture onto the center of each square.
Fold each square into a triangle, pressing the edges tightly to seal using water if necessary. Crimp the edges with a fork for an extra secure seal.
Brush the tops of the borekas with almond milk and sprinkle with sesame seeds.
Place the borekas on the prepared baking tray and bake in the preheated oven for 20-25 minutes or until golden brown and flaky.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2035 mg | 88% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 8.0 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 1108 mg | 85% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 1129 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
