Vegan Cheese and Spinach Bourekas
Elevate your snack or appetizer game with these irresistible Vegan Cheese and Spinach Bourekas, a plant-based twist on a Middle Eastern classic! Featuring flaky vegan puff pastry wrapped around a rich and creamy filling of sautéed fresh spinach, tangy vegan feta, and velvety vegan cream cheese, these bourekas are the perfect combination of indulgence and health-conscious eating. Enhanced with garlic, onion, and a dash of nutritional yeast for a savory depth of flavor, these golden triangles are brushed with almond milk and topped with sesame seeds for a crunchy finish. Ready in under an hour, this recipe is ideal for entertaining guests, serving at potlucks, or enjoying as a comforting treat. Prepared with easy-to-find ingredients, these bourekas are sure to become a staple in your collection of vegan recipes. Enjoy them fresh from the oven or at room temperature for maximum versatility!
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Recipe Information
Ingredients
- 500 g Frozen puff pastry sheets (vegan)
- 200 g Fresh spinach
- 150 g Vegan feta cheese
- 100 g Vegan cream cheese
- 1 medium Onion
- 2 cloves Garlic
- 2 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Nutritional yeast
- 2 tbsp Sesame seeds
- 2 tbsp Unsweetened almond milk
Instructions
Thaw the puff pastry sheets according to the package instructions.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Finely chop the onion and mince the garlic.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
Add the fresh spinach to the skillet, cooking until wilted. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooked spinach mixture with vegan feta cheese, vegan cream cheese, salt, black pepper, and nutritional yeast. Stir until well mixed.
Roll out the thawed puff pastry on a lightly floured surface and cut each sheet into 10 cm (4 inch) squares.
Place a heaping tablespoon of the spinach-cheese mixture in the center of each square.
Fold the square diagonally to form a triangle, pressing the edges to seal. Use a fork to crimp the edges for extra security.
Brush the tops of the bourekas with almond milk and sprinkle them with sesame seeds.
Place the bourekas on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until golden brown and puffed.
Allow to cool slightly before serving. Enjoy your vegan cheese and spinach bourekas warm or at room temperature.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.3 g | 288% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5017 mg | 218% | |
| Total Carbohydrate | 242.9 g | 88% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 17.2 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 490 mg | 38% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 873 mg | 19% | |
*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.
