Bosnian Burek Recipe

Burek Bosnian Spinach & Feta Pie Wanderings in …

WEBJul 12, 2018 · 1 package phyllo dough, thawed. Start by preheating your oven to 400 degrees. Heat large skillet over medium heat. Add olive oil …

1. Preheat oven to 400 degrees. Heat large skillet over medium heat. Add olive oil and onion to the pan and sauté until translucent, about 3-4 minutes. Season generously with salt and pepper.
2. Roughly chop the spinach and add to the pan when the onions are done. Sauté until all of the spinach is wilted down (about 5 minutes) then add the green onion and sauté for a minute more.
3. After wilting the spinach, you’ll have a good amount of rendered liquid in your pan. Drain this liquid by pouring the spinach mixture into a fine mesh strainer. Press on the mixture with a back of a spoon to drain as much liquid as possible
4. Let the spinach cool and then add crumbled feta to the mixture. Stir to incorporate. Next, take one of the beaten eggs and add it to the spinach and feta.

Preview

See Also:

Show details

Burek Balkan Lunch Box

WEBNov 27, 2018 · Step 1: Kneading phyllo dough. In a bowl combine flour, salt, and oil. Add water gradually, and knead ingredients into a ball for 2 …

1. Cover your working space with a clean tablecloth. Dust hands with flour.
2. In a large mixing bowl combine flour, salt, and 2-3 tbsp oil. Slowly add about 2 cups of warm water and start working the flour into dough. Fold, press, knead, push and punch the mixture just as if you were making bread or pizza. Keep adding water, a little at a time. (In total, you’ll add about 3 cups of warm water, or about 700 ml.) Knead vigorously for 7-10 minutes or until the dough is elastic. The dough should feel between dry and sticky to touch. If too sticky, add a little more flour. If too dry, add a little more water. Finished dough should have the consistency of an earlobe.
3. Transfer dough onto your working space. Cut it in five equal parts. Knead each part for a few more minutes. Shape into a round, flat-ish, thick ball. Dab each dough ball with oil on all sides. Cover with a kitchen towel. Leave to rest AT LEAST 30 minutes.
4. Peel and finely dice or grate the potatoes. Peel and mince or grate the onion. Combine onion and potatoes with ground beef. Add salt, pepper and two tablespoons of oil. Mix with your hand until well integrated. Set aside.

Preview

See Also: Lunch RecipesShow details