Three-cheese bourekas with smoky tomato soup

This Greek empanada is a perfect soup dipper. We’ve paired it with no-fuss tomato soup, but you can serve with any flavour store-bought convenience soup too.

Less than 45 minutes

 Serves 8

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Cheese bourekas:
  • ½ cup (125ml) each grated mozzarella and gruyere cheese
  • 1 log (100g) goat’s cheese 
  • 2 tsp (10ml) chopped fresh sage 
  • 1 packet (400g) defrosted puff pastry, cut into 8 squares
  • 1 egg, whisked
Smoky tomato soup:
  • 4 Tbsp (60ml) butter 
  • 4 onions, chopped
  • 8 cloves garlic, chopped
  • 4 Tbsp (60ml) smoked paprika (regular paprika and a pinch of cumin works well too) 
  • Handful sage leaves + extra for garnish
  • 4 Tbsp (60ml) light brown sugar
  • 4 cans (400g each) chopped tomatoes
  • 1 can (400g) tomato purée 
  • 2 cups (500ml) vegetable stock
  • Handful mixed medley tomatoes, halved 
  • 2 Tbsp (30ml) chopped thyme
  • Salt and milled pepper


  1. Preheat oven to 200°C.
  2. For bourekas, combine cheeses and sage to create a spread.
  3. Place a spoonful of cheese spread on one side of each square and fold over to enclose and create a triangle. 
  4. Pinch seams closed with a fork, place on a greased oven tray and brush with whisked egg.
  5. Bake for about 15 minutes until golden.
  6. For soup, heat butter in a large pot.
  7. Fry onions, garlic, smoked paprika and a handful of sage leaves for about 3 minutes, until golden.
  8. Add sugar, canned tomatoes, tomato purée and vegetable stock.
  9. Simmer gently for 10 minutes. 
  10. Add a mixed medley of tomatoes and thyme, season. 
  11. Ladle soup into bowls, garnish with sage and serve with bourekas, hot from the oven.


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