When the cooler months roll in, my kitchen fills with the comforting aroma of roasted sweet potatoes. These Sweet Potato and Feta Bourekas capture everything I love about cozy baking: golden, flaky pastry wrapped around a creamy, tangy filling that feels indulgent but isn’t heavy.
The sweetness of the potatoes plays perfectly with the salty feta, and the warm spices add just enough intrigue to make every bite irresistible.
Bourekas, with their roots in Middle Eastern and Sephardic Jewish kitchens, have become a beloved staple worldwide—and for good reason.
They’re surprisingly easy to make, especially with ready-to-go puff pastry, and they freeze like a dream, making them perfect for impromptu snacks or gatherings.
Why I Love This Recipe (And You Will Too)
- They’re comfort food with a twist. The balance of sweet and savory feels both familiar and new—a combination that always keeps me reaching for just one more.
- They’re freezer-friendly. I’ve made batches ahead for busy weeks, and they bake up just as flaky and delicious as the day I assembled them.
- They’re versatile. I’ve swapped feta for goat cheese and even added caramelized onions or a sprinkle of za’atar for a flavor boost.
- They’re deceptively simple. People are always impressed, but these are so easy to pull together, thanks to pre-made puff pastry.
- They’re surprisingly wholesome. Sweet potatoes bring a natural sweetness and a dose of nutrients, so they feel like a treat that’s good for you.
Sweet Potato And Feta Bourekas Recipe
Sweet Potato and Feta Bourekas are delicious flaky pastries filled with a savory combination of mashed sweet potatoes, creamy feta cheese, and aromatic spices. Perfect as a snack or appetizer, these golden-brown treats offer a satisfying balance of sweetness and tang, wrapped in crisp, buttery phyllo dough.
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Calories: 220kcal
Servings: 18
Equipment
- Baking sheet
- Parchment Paper
- Oven
- Large Bowl
- Fork
- Knife
- Pastry Brush
Ingredients
- 2 sheets puff pastry
- 9 ounces russet potato or 1 cup cold mashed potatoes
- 1/4 cup shredded kashkaval cheese
- 1/4 cup crumbled feta cheese
- Salt and pepper
- 1 large egg yolk
- 1 large egg
- 1 tablespoon sesame or poppy seeds for topping optional
- Nonstick cooking oil spray
Instructions
- Bake the Potato: Preheat the oven to 400°F, scrub the potato, rub with olive oil and salt, and bake for 60-70 minutes until soft inside. Let it cool, peel, and mash.
- Prepare the Filling: In a mixing bowl, combine mashed potato, feta, kashkaval, egg, salt, and pepper. Mix well with a fork until everything is blended.
- Prepare Puff Pastry: Preheat the oven to 350°F. Roll out puff pastry on a lightly floured surface to a 12×12 inch square. Cut into 9 equal squares.
- Fill Pastry Squares: Place 1 tablespoon of the potato-feta filling on each square, shaping it into a triangle, 1/4 inch from the edge.
- Fold and Seal Bourekas: Fold the square into a triangle, pinching the edges to seal. Optionally crimp with a fork.
- Prepare for Baking: Place the bourekas on a baking sheet lined with parchment paper, brush with egg wash, and sprinkle with sesame or poppy seeds.
- Bake: Bake at 350°F for 35 minutes, switching baking sheets halfway through, until golden brown and crispy.
- Serve or Freeze: Serve warm. For freezing, freeze unbaked bourekas and bake from frozen when needed at 350°F for 35-45 minutes.
Nutrition
Calories: 220kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 30mg | Sodium: 210mg | Potassium: 340mg | Fiber: 2g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 1mg