I had a container of mashed potatoes in the fridge. What to do with those leftovers? I checked the freezer and found a roll of store-bought puff pastry and a bag of frozen kale … a plan was made. I decided on potato kale and feta bourekas. 

Bourekas are pockets of puff pastry made in a variety of shapes and are often filled with potato, spinach, mushrooms, eggplant and feta cheese). I have fond memories of my Bubbie (grandmother) making them for us many years ago.

Different versions of this hand pie exist all over the world. Like the calzone, empanada, and samosa, these heavenly little parcels of crispy dough are self-contained, which makes them the perfect compact hand pie.

What You Need to Make Bourekas

• thawed puff pastry dough
• eggs
• mashed potatoes
• crumbled feta cheese
• chopped kale
• onions
• sesame seeds

Follow These Steps

• Mix the filling
• Roll out pastry and cut
• Fill and close pastries
• Brush with egg wash
• Bake and enjoy

More About Bourekas 

Originally from Turkey, bourekas (which comes from the Turkish word boerek, or pie) belong within the larger category of small savory pies common throughout the Middle East, North Africa and parts of Asia. They are a favorite dish among Sephardic Jews who serve them on holidays and other celebratory occasions. According to Claudia Roden, Iberian Jews included bourekas as part of their Sabbath meals as early as the 16th century — a practice that continues today. Bourekas are also popular throughout Israel, both as a breakfast dish and common street food.
From https://www.myjewishlearning.com/recipe/borekas/

Print Pin

Potato Kale and Feta Bourekas

Heavenly little parcels of stuffed crispy dough

Course Appetizer, Main Course, Side Dish

Ingredients

• ½ cup onion, chopped
• 1 cup frozen kale
• 3 tbsp olive oil
• 2 cups mashed potatoes
• ½ cup goat feta, crumbled
• 2 eggs, 1 for the egg wash
• salt and pepper
• 1 sheet puff pastry, thawed
• 2 tbsp sesame seeds

Instructions

• Thaw puff pastry in the fridge until you’re ready to use it.
• Sautée chopped onion and kale in a pan over medium heat until wilted.
• Add to a medium bowl with the mashed potatoes.
• Stir in crumbled feta and one egg. Mix well and season with salt and pepper. Set aside.
• Line a baking sheet with parchment paper.
• On a lightly floured surface, roll out the pastry to a 12×12” square. Cut the pastry dough into 4” squares.
• Place 2 tbsp of the potato filling in the centre of each square, spreading it out to ¼ inch from the edge.
• Fold the dough diagonally to make a triangle. Pinch firmly along edge of the triangle and crimp with a fork to seal the edges.
• Repeat this process for the remaining squares.
• Place the bourekas on the prepared baking sheet, leaving space to give them room to expand during baking. Place in the refrigerator for 45 minutes.
• Preheat oven to 425°F.
• In a small bowl, whisk the egg yolk.
• Use a pastry brush to brush the egg wash onto the surface of each boureka. Sprinkle with sesame seeds.
• Bake for 30-35 minutes until golden brown.