Middle Eastern 

Burek

 

 

Ingredients

 

Serves 8 (appetiser)

400g Filo pastry  
65g Butter, melted  
for the filling    
10ml olive oil  
8 spring onions, diced  
250g ricotta cheese  
300g feta cheese  
150g grated cheddar  
2 eggs, beaten  
  bunch of mint, finely chopped  
  salt & ground black pepper  
  poppy seeds (optional)  
for a spinach & feta pie substitute the ricotta with 800g spinach  

Method

Preheat the oven to 180C. Grease a large round baking dish about 20-23cm diameter.

To make the filling heat the olive oil, add the spring onions for 1 - 2 minutes. (if using spinach add now to wilt)

Transfer to a large bowl and add the ricotta cheese, feta cheese, cheddar cheese, beaten eggs and chopped mint. Mix well.

To make the pie lay a filo sheet on a work surface. (Cover the remaining filo with damp towel to avoid it drying out) Brush the filo sheet with melted butter, then top with another sheet.

Spoon about 2 tbsp of filling along the long edge of the filo sheet, leaving 2cm on each side. Fold in the ends over the filling then roll up the pastry. Place in the greased baking dish, and begin to form a coil with the rolled up filled pastry. Make sure it's tightly packed.

Brush the tops generously with melted butter.

Sprinkle with poppy seeds. (optional)

Source: adapted from Bulgarian & Romanian cookbook

 
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