banichki

Mantije su vrsta pita od mesa, koje se ovdje na Kosovu tretiraju kao kraljica među pitama. Rade se i u BiH, Turskoj, a možda i drugdje. Pogodne su za vrijeme...

Mantije

700 g Pšeničnog glatkog brašna Podravka

1,5 žličica soli

400 ml vode

g maslaca

150 g crvenog luka

400 g mljevene teletine

žličica Vegete

½ žličice soli

½ žličice papra

g rastopljenog maslaca

U velikoj zdjeli zajedno pomiješajte brašno, sol i vodu, pa električnom miješalicom dobro izmiješajte tako da dobijete mekano tijesto. Zdjelu prekrijte kuhinjskom krpom i pustite da odstoji 30 minuta.

U tavicu stavite maslac i zagrijte ga na vatri dok se ne rastopi. Dodajte sitno nasjeckani luk i na srednjoj vatri ga popecite 4-5 min. dok ne postane staklast.

Dodajte meso, Vegetu, sol i papar te ostavite pirjati dok voda koju je meso pustilo ne ispari. Pirjajte meso još 2-3 minute, odložite ga sa strane i pustite da se ohladi.

Tijesto razvaljajte na pobrašnjenoj podlozi, podijelite ga na 8 jednakih kuglica, premažite ih rastopljenim maslacem i pustite da odstoje 20-ak minuta.

Svaku kuglicu malo raširite valjkom za tijesto, pa je rukama lagano razvucite tako da od nje dobijete jednu koru tanko vučenog tijesta (dimenzije otprilike 50x70 cm).

Kada je prva kora razvučena, namažite je rastopljenim maslacem pa na nju položite drugu koru. Postupak ponavljajte dok sve kore nisu potrošene.

Dobivenu koru izrežite na 15 jednakih kvadrata po kojima ravnomjerno rasporedite pripremljeno meso.

Punjene kvadratiće presavinite tako da spojite dijagonalne rubove, pa spojenu stranu stavite prema dolje u maslacem premazanu tepsiju (19x32 cm) kao da slažete buhtle.

Kada ste popunili tepsiju, premažite ih rastopljenim maslacem i stavite u prethodno zagrijanu pećnicu na 230°C 35-40 minuta.

These mouth-watering boreks, stuffed with delicious spinach-and-feta filling, are easy to prepare with ready-made filo pastry from the supermarket. Spinach and feta fried boreks are best served straight out of the pan for breakfast, as a light lunch or snack.

Spinach & Feta Fried Boreks

pack ready-made filo pastry ((7-8 filo pastry sheets))

cooking oil (or more (for frying))

feta cheese (crumbled)

spinach (blanched)

soda water

butter

salt (to taste)

Wash and blanch the fresh spinach in boiling water for 30-40 seconds, then transfer the blanched spinach to a colander and place it under cold water to cool it.Crumble the feta on a plate with a fork. Whisk the egg in a large bowl. Transfer the feta to the bowl with the egg and add one tablespoon of melted butter, the blanched spinach and the soda water. Stir all ingredients to combine them.

Place a single filo pastry sheet on a flat surface and brush it lightly with melted butter. Fold the pastry sheet lengthwise in the middle with the butter inside and line the ends. Doubling the pastry will ensure that the filo pastry does not break when forming the borek.

Spoon spinach and feta filling into the left end of the filo pastry. Brush egg white along the ends of the filo pastry. Fold the bottom left corner of the filo over the filling and line the ends to create a triangular shape. Continue folding in the borek over the flat pastry until all open sides of the borek are covered with filo and secure.

Heat plenty of cooking oil at a high temperature in a frying pan. Fry the boreks on both sides to golden colour. Use a slotted turner or tongs tool to turn them.

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Mantije

Spinach & Feta Fried Boreks

Top 2 banichki recipes from across the web

The most viewed banichki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mantije

Spinach & Feta Fried Boreks

The most viewed banichki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine