Israeli · Breakfast & brunch

Bourekas with egg and salad

Name: Bourekas with egg and salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 8 bourekas
Cuisine: Israeli
Ingredients: 1 pound all-butter puff pastry, thawed but cold; 8 ounces russet potato, peeled and cubed; 5 ounces feta, crumbled; 1/2 cup thick whole-milk yogurt; 5 large eggs, divided; 2 tablespoons sesame seeds; 3 Persian cucumbers, diced small; 3 ripe plum tomatoes, diced small; 1/4 cup chopped parsley; 2 tablespoons lemon juice; 2 tablespoons extra-virgin olive oil; 3/4 teaspoon kosher salt, divided; 1/2 cup tahini sauce and zhug, for serving

Flaky cheese-and-potato bourekas with hard-boiled eggs, chopped tomato-cucumber salad, tahini, and zhug.

About 1 hr 20 minTotal

About 1 hrActive

$$Cost

AdvancedDifficulty

Makes 8 bourekas

Equipment

A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Best starting point
Nordic Ware Naturals Half Sheet · 43100
View at Amazon
Another workable path: A similarly sized 13 × 18-inch rimmed pan works; smaller pans make a thicker pizza.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We compared exact half-sheet geometry, uncoated material, reinforced construction, heat limit, care, stable model identity, and the exact Amazon destination. Manufacturer specifications establish model 43100 and its UPC, while America's Test Kitchen reports comparative cooking and handling results. Kwilt has not baked with this pan.
Nordic Ware Naturals Half Sheet · 43100: Its 13-by-18-inch footprint gives this soft dough the intended thickness, and the uncoated aluminum supports browning on the oiled bottom. Trade-off: Hand washing is recommended, and acidic tomato left on uncoated aluminum can discolor or pit the surface over time.
Another workable path: Use another rimmed half sheet only if its outside dimensions are close to 13 by 18 inches. A smaller pan makes a thicker pizza and needs its own bake adjustment.
Sources
Nordic Ware product details
America's Test Kitchen result
Nordic Ware model and UPC registry
Amazon exact product listing

Ingredients

1× recipe · Makes 8 bourekas

1 pound all-butter puff pastry, thawed but cold
8 ounces russet potato, peeled and cubed
5 ounces feta, crumbled
1/2 cup thick whole-milk yogurt
5 large eggs, divided
2 tablespoons sesame seeds
3 Persian cucumbers, diced small
3 ripe plum tomatoes, diced small
1/4 cup chopped parsley
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt, divided
1/2 cup tahini sauce and zhug, for serving

Instructions

Boil potato until tender, drain, steam-dry, and mash. Cool, then mix with feta, yogurt, one egg, and 1/4 teaspoon salt. Chill 20 minutes.
Heat oven to 425°F. Roll pastry lightly and cut eight squares. Add filling, fold into triangles, press out air, and seal edges firmly with a fork.
Beat one egg with a teaspoon of water. Brush pastries, sprinkle with sesame, and bake on a until deeply puffed and browned, 20 to 25 minutes.
Meanwhile, hard-boil remaining three eggs for 10 minutes, cool in ice water, peel, and halve. Toss cucumber, tomato, parsley, lemon, oil, and remaining salt immediately before serving.
Serve each hot boureka with egg, drained chopped salad, tahini, and zhug on the side so the pastry stays crisp.