Jake Cohen’s Spinach and Feta Boureka … But Make It Pasta: Spilled Milk #190

Because sometimes you need spinach and feta RIGHT AWAY.

I love looking at recipes — online, in books, in magazines. Anywhere I can find inspiration for cooking, I go for it.

Earlier this week I saw my friend Jake post about his boureka recipe from his latest book I Could Nosh. And I flipped. Mostly because I love spinach feta pies from any food culture, in any combination with anything else and in any format. I make a spinach feta soufflé with a feta cream drizzled in — that is one of my favorites — and I make a mean layered spinach feta pie with filo in a 14-inch round baking tray.  Stuffed grape leaves, salad, quiche, stuffed in a lamb leg, pizza — you name it, I will make it with spinach and feta.

I realized Jake’s video was making me so hungry, and I shot him a note, telling him so. And that’s when I realized I had to make something with spinach and feta right away. So obviously I made his recipe. NO I DIDN’T! Because I am an idiot like that. Why didn’t I? Who wouldn’t?

Well, I kind of got busy, and I forgot, and my son was visiting home, and I just got sidetracked … so today, feeling a wee more inspired and knowing how much I needed those flavors, I turned the whole thing into a pasta, right down to the bread turned into rustic croutons and lots of feta with the sweet, caramelized onion, spinach, dill and lemon mixture.

My son crushed the whole thing. I got two bites in. Two. Dos. Less than three.

So the moral of the story is, sleep on spinach and feta cravings at your peril. And follow Jake Cohen’s Substack, Wake and Jake.

Recipe: Jake Cohen’s Spinach and Feta Boureka, But Make it Pasta