Swirled spinach burek or kol burek makes for a pretty presentation, and its easy to make! My mom always made swirled burek, most times it was individual swirls which are fun to make as well! Bureks are very popular around the Balkans and is known as either burek, borek or spanakopita in Greek.
The recipe for spinach and feta burek is pretty much the same all around the Balkans, the only differences really is if you make it with butter or olive oil, the amount of spinach and feta…it’s all really your personal preference, other methods such as just buttering or adding oil to the filo, or making it with this milk egg mixture like in this recipe.
I make my bureks following both methods, depending on what I am in the mood for, and enjoy both equally 🙂
What you will need:
- 1 pkg thawed filo dough
- 11 oz of organic spinach
- 1 cup crumbled feta cheese
- 4 springs of green onion chopped
- 1 cup of milk
- 3 eggs
- 1/2 cup olive oil
- salt to taste
Preheat oven 375.
Rinse spinach and dry in a salad spinner or dry with tea towel or paper towel.
Combine spinach, feta and onions season with salt. In a mixing bowl take milk, eggs, and oil whisk altogether. Grease pan. Take 2 sheets of filo and add a handful or two of spinach, lay across the end and roll, shape in a circle and add to the pan.
Repeat until the filo and spinach filling is done, repeat in circular motion in pan. Pour over the milk/egg/oil mixture. Bake in oven at 375 for about 45 mins until golden and crisp on edges.
Cut into serving sizes, remove from pan immediately and transfer on a paper towel lined pan. So that wetness will be obsorbed by the paper towel otherwise it will be soggy, this doesn’t happen all the time. Serve right away.
Keep in mind your in contol of the salt, feta cheese is a salty cheese so you will not have to use much salt. I dont measure the salt, I go by taste testing while making it
*Note: This sticks to the pan….in my experience if you place parchment paper to the pan after greasing it helps with the clean up:)