This lakror is fresh tasting and delicious, not your regular spinach burek, the dill gives it a nice unique flavour and compliments the spinach a lot.
I use less dough for this version of lakror as I like it thinner than my usual lakror. The layers are soft inside and flaky outside. For those that are not familiar with lakror, or making lakror you may want to watch the video tutorial.
Lakror is something that is taught by generation to generation, so if you haven’t made it a while or have never made it at all, the video I made for lakror will be so helpful as it is difficult to write a lakror recipe, it is something that needs to be seen unless you already make lakror and know how to make it.
What you will need for the dough:
- 3 cups flour
- 1 and 1/2 cups warm water
- 1/2 tsp salt
- 3-4 tbsp oil
Prepare dough in mixer bowl or by hand, first add in the water then the flour and salt. Start to knead then add in the oil.
Once it forms into a smooth dough, allow to rest for 30 minutes.
Meanwhile, prepare the filling.
You will also need 3-4 tablespoons of salted butter and about 5-6 tablespoons of oil for the layers. You may need more, I don’t really measure.
What you will need for the filling:
- 1 bag of fresh spinach
- 2 cups chopped fresh parsley
- 1 cup chopped fresh dill
- 1 cup feta cheese
- 2 tbsp extra virgin olive oil
- salt to season
Clean the spinach, parsley and dill. Put the spinach, parsley and dill through a salad spinner to drain all the water, but if you don’t have one, dry with a towel. You want to make sure your spinach and herbs are dry. With your hands, break the feta cheese into the spinach mixture. Add in the olive oil, season with salt, and combine well.
Divide the dough in half then cut each half into 8-9 pieces, you will end up with about 16 to 18 pieces of dough.
Roll each ball, and brush melted butter mixture over each layer. Make two piles like in the video.
Roll them out thinly on a floured surface. Place one layer on the bottom of the pan, and roll out the other layer.
Spread the spinach filling on the bottom layer and top with the top layer of dough. Roll up edges and bake at 375 degrees until golden and the top becomes a big bubble.