Spinach and feta cheese burek pastry, one of the best Balkan pastries!
I can’t believe it’s been a month since I gave birth to baby Leo! And what a month it has been, I found out that my heart has no limits, it can expand indefinitely and has been doing that from the first minute I meat Leo. Yes, I hardly get any sleep these days, and I am still MEGA hormonal so my mood is changing constantly from happy and joy full to intolerable, it’s been quite a rollercoaster.Leo came through a cesarean section which left me in quite some pain. The recovery process is terribly long and in the first 3 weeks I was barely able to make my self a cup of coffee (not that it matters since I only get to dring my coffee cold this days 😉 ), so there was no way that I could post anything or do anything actually. The good news is that I’m recovering and I hope that once Leo an I will find our routine I’ll get back to posting regularly on the blog.Last week I had a few free hours thanks to A and decided that I just had to bake something quick and delicious. I made a fantastic spinach and feta cheese burek pastry, and luckily even managed to photograph it, just in time before Leo woke up from his morning nap. You just have to try this one, it has flaky dough crust and an amazing fresh filling.
A few notes about handling phyllo dough:
- Thaw overnight in the refrigerator.
- Prepare all ingredients for your recipe before opening the thawed phyllo package.
- Make sure your hands are as dry as possible when handling the dough.
- Once you open the package unfold the sheets and cover with damp towel to keep it moist.
- Once you start filling the dough make sure to keep covering the remain sheets with a damp towel.
By the way, I have been thinking about adding a new blog section about motherhood, what do you guys think, should I?
- 8 phyllo sheets
- 400 gr frozen spinach leaves
- 500 gr feta cheese
- 2 eggs
- ½ tsp salt
- ¼ tsp turmeric
- ¼ tsp ground pepper
- ½ cup vegetable oil (for brushing)
- Nigella seeds for decoration
- Preheat the oven to 356 F/180 C. Line a baking sheet with parchment paper, set aside.
- Thaw the frozen spinach leaves in the microwave. Strain the thawed leaves of excess water using a strainer.
- In a large bowl, mix together spinach, cheese, eggs, and spices.
- Lay down a sheet of filo dough and brush with oil, take another sheet place it on top of the brushed sheet and brush with more oil.
- Spread a ¼ of the filling in the bottom of the dough, you should place the filling in the middle of the bottom part leaving 4-5 inch of each side. Brush the folded phyllo sheets.
- Fold the edges of the dough inward, so the cover the filling, and then start rolling from the bottom side up, making sure to brush oil on the dough each time you fold it up.
- Place on a baking sheet and brush with some more oil. Sprinkle nigella seeds or black sesame seeds on top.
- Bake for 20-25 minutes or until golden brown.
If you try this spinach and feta cheese burek pastry, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #netacooks on Instagram! Seeing your creations makes my day ♥