1. Steam the tempeh:
   Cut the Holy Plantz tempeh into small cubes or crumble it roughly. Steam for 15 minutes. This softens the tempeh and gives it a cleaner, nuttier flavor. Let cool slightly.

2. Cook the filling:
   Heat olive oil in a pan over medium heat.Add onions and cook until soft and golden, about 8-10 minutes. Add the steamed tempeh and cook for another 3-4 minutes until lightly browned. Stir in: pine nuts, za'atar, sumac, black pepper. Turn off heat and let cool slightly. Fold in the feta cheese and herbs if using.

3. Shape the bourekas:
   Preheat the oven to 200°C. Roll out the puff pastry lightly and cut into squares or circles. Add a spoonful of filling to each piece. Fold over and seal edges with a fork. Brush with egg wash (or soy milk). Top with extra za’atar, pine nuts, and sesame seeds.
   

4. Bake:
   Bake for 20-25 minutes until deeply golden and flaky. Serve warm with shirazi salad, labneh or vegan yogurt and olives. 

Perfect for hosting this on Shavuot, or anytime!