Four Cheese Bourekas and a review of Fress

Crisp puff pastry filled with four different cheese, these Four Cheese Bourekas are well worth making

Four Cheese Bourekas is a recipe from FRESS: Bold Flavours from a Jewish Kitchen by Emma Spitzer.  The definition of FRESS is to eat copiously and without restraint which seems like a good plan when the recipes in this book are so delicious. 

Fress by Emma Spitzer

Emma Spitzer is a Masterchef finalist and, having just recently watched the finals of this year’s Masterchef, that means she is a pretty fine chef.  All of the finalists in Masterchef make incredible food with the decision about who takes the prize depending on how things go in the last few hours in the kitchen.  I was delighted to have the opportunity to review Fress, as I have a little bit of a history with Jewish cookbooks.  

International Jewish Cookbook

One of my favourite student cookbooks was The Complete International Jewish Cookbook by Evelyn Rose, there I was in my student flat with a boiling fowl, making chicken soup and stripping the meat from the carcase to make her recipe for Chicken Risotto which contained powdered ginger, currants and pine kernels.  Even then I was a lover of leftovers, but enough of that,  let’s have a look at what you will find in FRESS, 

Emma introduces herself with a few pages about her cooking heritage, her cooking journey and her Masterchef experience This is followed by a useful chapter on Store Cupboard ingredients. Spice mixes play an important role in Emma’s recipes and she provides recipes for mixing your own Lebanese 7-Spice Mix, Za’atar, Dukka and Harissa.

We then move on to Small Plates for Sharing which are integral to many of the feasts for Jewish holidays, recipes include  Caramelised Onion and Potato Pierogi, Lamb Kibbeh with Green Tahini, Four Cheese Bourekas (recipe below), Lox, Labneh and Fried Fish Balls. 

Filling the Four Cheese Bourekas

No Jewish cookbook would be complete without some chicken soup, known as ‘Jewish penicillin’, Helen’s recipe is her Mummy’s Golden Chicken Soup with Kneidlach.  The soup recipe that really stood out for me was Jerusalem Artichoke Soup with Toasted Hazelnuts which sounds like an amazing flavour explosion. 

In Big plates with meat and fish, the standout recipes  were Chicken Pistachio Meatballs with Coriander Tahini, Lamb Shank Tagine, Sticky Beef Short Ribs and Sticky Pomegranate Salmon. Vegetarians are well catered for too in Big plates with veg. I loved the recipes for Preserved Lemon Orzo and Butternut Squash Risotto with Sugar Snap Peas, Moroccan Stuffed Sweet Potato with Braised Fennel and Tahini and Tomato-stuffed Aubergine with a Sourdough and Walnut Crumb. 

I love pickles and will definitely be making some of the Dressings, pickles and sauces in FRESS. Chrain is a new dish to me combining horseradish and beetroot, it sounds lush!   To accompany the Big plates, there are Sides and salads including recipes like Wild Rice Salad, Chilli and Coriander Fried Potatoes and Pan-fried Cauliflower with Caramelized Red Onions, Toated Israeli Couscous and Almonds and Fennel, Orange and Carrot Salad all of which are all on my list to make. 

We are spoilt for choice in Sweets & baking with Black Halva and White Chocolate Ice Cream, Cherry Sticky Toffee Puddings with Caramelized Pecans and Tangerine Sauce and Baklava with Chocolate Drizzle. 

The Verdict: Fress is an accessible cookbook with a range of traditional and not so traditional recipes.  The recipes are clearly laid out and easy to follow and there are photographs for nearly all the recipes so you know what you are aiming for. 

The Recipe:  I made Four Cheese Bourekas from Small plates for sharing.  They are pretty easy to make with ready-made puff pastry and the four cheese filling was delicious, a bit like an upmarket cheese pasty!  They are great for a snack, as an appetiser or if you make them a bit bigger, they would work really well as a packed lunch. 

Four Cheese Bourekas are little parcels of puff pastry filled with a delicious four cheese filling, a perfect snack.



Four Cheese Bourekas
Yields 15
Write a review
  1. 1 sheet of ready-rolled puff pastry
  2. plain flour for dusting
  3. beaten egg to glaze
  4. 2 tablespoons sesame seeds
  5. 1 tablespoon nigella seeds
For the filling
  1. 175 g ricotta cheese
  2. 85 g Parmesan cheese, grated
  3. 85 g feta cheese, crumbled
  4. 85 g mature Cheddar, grated
  5. 1 egg
  6. pinch of fresh grated nutmeg
  7. pinch of ground white pepper
Optional Extras
  1. 1/2 red onion, very finely chopped
  2. 2 tablespoons Za'atar
  1. Pre-heat the oven to 200C/180C fan/Gas Mark 6 and line 2 baking trays with baking parchment.
  2. Mix all the ingredients for the filling together in a bowl.
  3. Unroll the sheet of pastry on a lightly floured work surface and roll out by another 2.5 cm all round.
  4. Using a 9 cm square pastry cutter, cut out squares from the pastry, you should get around 12 from the sheet. Wrap the pastry trimmings in clingfilm and place in the fridge for re-rolling to make more squares later.
  5. Place a heaped tablespoonful of the filling in the centre of each square then brush beaten egg around the border with a pastry brush and fold over to make a triangle.
  6. Seal the triangles by pressing down on the edges with the tines of a fork and at teh same time making a nice pattern.
  7. Place on the lined trays.
  8. Re-roll and repeat with the chilled pastry trimmings.
  9. Brush each of the triangles liberally with beaten egg (this alsohelps to prevent the filling from leaking out while baking and sprinkle over the sesame and nigella seeds.
  10. Bake for 25-30 minutes until puffed up and golden. Enjoy hot or cold.
  1. I didn't have a square cutter, so used a round one. I also didn't have any nigella seeds so used more sesame seeds.
Farmersgirl Kitchen

Four Cheese Bourekas ready for the oven

Four Cheese Bourekas ready for the oven 

Fress: Bold flavours from a Jewish kitchen by Emma Spitzer, photographs by Clare Winfield,  published by Mitchell Beazley RRP £25

Four Cheese Bourekas from FRESS by Emma Spitzer

I served the Four Cheese Bourekas for lunch with tomatoes and basil, flavours complemented the cheese and pastry.  Which recipe would you choose to make? 

Like this content? Sign up for free updates.

Leave a Reply


8 Comment threads
8 Thread replies
Most reacted comment
Hottest comment thread
9 Comment authors
DomFiona MacleanChocletteEmma @ Supper in the SuburbsNadia Recent comment authors

This site uses Akismet to reduce spam. Learn how your comment data is processed.

newest oldest most voted
Notify of
Jacqueline Meldrum

You are speaking to me here. Now I want a plate of these with some mango chutney. Mouth actually watering!

Keep Calm and Fanny On

These sound so good, I’ve been eyeing up this book since it came out…


These do look fabulous, and I love the name and meaning of the cookery book you’ve reviewed. I really like cheese filled pastries!


I grew up in the Middle East so the recipes in this book sound right up my alley! Bourek is one of my childhood faves and the Black Halva sounds amazing!! 😀

Emma @ Supper in the Suburbs

These tasty cheesey morsels look amazing. Cheese and pastry is the perfect combination!


Oh this book sounds lush and it’s so refreshing to see something that’s all about enjoying your food rather than how “healthy” it is. Love the sound of these bourekas, but most of the other recipes you’ve mentioned are crying out to me too.

Fiona Maclean

Those do look delicious! I think they’d make fabulous canapes – I love the idea of four cheeses…


I’ve always loved your book reviews. So perfectly just the best stuff we need to know about the book. The pastries look soooo good to. You know me. I love a Jewish recipe too. This may be the book for me.