Spinach burek is one of my all time favourite bureks! Try it out and let me know in the comments how you liked it.
I made the cottage cheese optional as I don’t always add it, but it tastes great both ways. If I have cottage cheese I will use it but I won’t go out to buy it if I don’t have any. You can use more feta cheese if you want, as well.
What you will need:
- 1 pkg filo dough -thawed
- 2 bags of spinach rinsed and dried
- 1 cup crumbled feta cheese
- 1 container cottage cheese (optional)
- 4 springs of green onions
- 1 1/2 cups of milk
- 3 eggs
- 1/2 cup olive oil
- salt
Preheat oven to 350.
Rinse spinach and pat dry with a tea towel or paper towel, or spin dry in a salad spinner.
Combine the spinach, feta cheese, cottage cheese, and chopped green onions – I find it easiest to mix the ingredients by hand. Season with salt, but remember that feta cheese is salty, so you don’t want to use too much.
In a mixing bowl, whisk together the milk, eggs, and oil. Season with a touch of salt, or as per your preference.
To start, grease your pan, then place two sheets of filo dough on the bottom of the pan and sprinkle over some of the milk mixture – make sure not to soak the filo sheets in this mixture at this point. Repeat these steps until half of the package of filo is done. Add the spinach filling once you’ve layered half of the package, then continue with the layering of the filo and milk mixture. When done layering the filo, cut into squares or triangles, and pour over the remaining milk mixture.
Bake in the oven for 30 to 40 minutes or until golden and crisp at the edges.
Remove from pan and transfer to another pan lined with paper towel to soak up any moisture. You can then serve and enjoy!
[…] make my burek with fresh swiss-chard from my garden, in the fall I like to make it with eggplant, spinach I use all year round, and in the winter with leek and this one with potato and meat, which I […]