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Dairy
Easy
1 Hour
Diets 
No more folding one-by-one…
SHEETPAN burekas is the way to go!
Crispy, cheesy, and way easier to serve — aka hosting magic.
Before you dive into the ingredients:
You can use any cheese combo — even those leftover bits hiding in your fridge. Grate them up, mix them in. No such thing as too much cheese, right?
This base filling is super flexible — add:
– Chopped spinach
– Sliced olives
– Sun-dried tomatoes
– Canned mushrooms
… and more!
1 cup cottage cheese (drain it well)
1 cup sour cream
1 cup crumbled Ta’amti Feta
1 cup shredded cheese (your choice!)
a few slices of cheese, torn by hand
2 whole eggs
2 puff pastry sheets, such as Gefen (mine are 10×15 inches)
1 egg (for brushing)
crushed chili flakes
Thaw puff pastry (overnight in the fridge or a few hours on the counter).
Mix all cheese filling ingredients in a bowl.
Place one sheet of puff pastry on a Gefen Parchment-lined baking sheet.
Spread the filling all the way to the edges.
Top with the second pastry sheet (no need to crimp!).
Use a sharp knife to cut diagonal lines in one direction, then the other — hello diamond slices!
Brush with beaten egg. Sprinkle toppings — go wild or alternate for a stunning look.
Chill in the refrigerator for 10 to 15 minutes.
Bake at 375 degrees Fahrenheit (190 degrees Celsius) for around 45 minutes, until golden and crisp. Add more time if the center isn’t done.
Let it rest five to 10 minutes, then re-cut if needed.
Serve with: matboucha, hard-boiled eggs, olives, cucumbers, labne with za’atar — the full spread.
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