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 did have a tutorial on YouTube on how to prepare lakror from making the dough, to the filling and the steps to make it. I took it down due to the hurtful comments. I did post a little video once on Instagram on one of my lakrors so if you are not familiar with lakror you may want to check that out or look for one online to get an idea on how to make it. I will try to take photos of the steps so that I can post them on here next time I make it.
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.
You will need a large pan for this lakror.
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.
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
You will also need 1/4 cup of salted butter and about 3-4 tablespoons of oil.
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 a litte salt, and combine well.
Melt the butter and combine with oil.
Divide the dough in half then cut each half into 8-10 pieces, you will end up with about 16 to 18 pieces of dough give or take.
Roll each piece into a ball, roll the ball of dough out and brush or spoon over the melted butter over each layer. Add one layer on top of another, stacking them up around 8-9 layers each, for both the bottom layer and top.
Take one of the piles of dough and press it down with your fingers and you can use a rolling pin to help it spread out, then start to roll out thinly on a floured surface. Place one layer on the bottom of a greased 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. Remove from oven when done baking, cover for 3-5 minutes, then cut into and enjoy!