burek

A satisfying and comforting Bosnian street food, this spinach and feta pie is perfect for a light dinner or for breakfast on the go!

Bosnian Spinach and Feta Pie

onion onion (diced small)

olive oil

oz baby spinach (roughly chopped)

salt & pepper

green onions (white and light green parts)

feta cheese

butter

eggs (beaten separately)

phyllo dough (thawed)

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.

Roughly chop the spinach and add to the pan when the onions are done.&nbsp; Sauté until all of the spinach is wilted down (about 5 minutes) then add the green onion and sauté for a minute more.

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

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.&nbsp;

Remove the phyllo dough from the packaging and cover the sheets with a damp paper towel to prevent drying out.

Take one sheet of phyllo dough and lightly brush it with melted butter.  Take another sheet of phyllo dough and place it on top, pressing gently to bind the two pieces together.  Gently brush with melted butter to wet the dough and help prevent tearing.&nbsp;

Spoon 1-2 tbsp of filling along the edge of the sheets and roll the dough around the filling to form a long rope brushing with melted butter as needed to prevent tearing.&nbsp;&nbsp;

Once finished, brush the outside with melted butter to wet the dough making it more pliable and roll it into a coil.

Place 3-4 sheets of phyllo dough on a baking sheet lined with parchment paper to form a base.  Then place the coil on top of those sheets so if anything tears, there is a foundation to catch it.

Repeat this process using two sheets of phyllo dough each time until there’s no more filling left, adding on to the coil each time.  If there are any edges that crack, you can easily bandage them up by folding a piece of phyllo dough into a bandage of sorts and adhering that sheet to the cracked edge with melted butter

Once the burek is finished, take the second beaten egg and brush an egg wash all over the top and sides. Finish with a sprinkling of kosher salt.

Bake in a 400 degree oven for 20-25 minutes or until the tops and edges are golden and crispy.

Cut the burek into pie slabs and serve warm or at room temperature.  Top with extra feta and green onions for garnish.

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.

Pita sa zeljem ili spinatom ili burek sa zeljom je kako je u drugim krajevima zovu ali kod nas u Bosni svaka pita je imala svoje ime a burek je bio burek tj....

Zeljanica

Tri jufke: undefined

Brasna

milliliters Vode,tople mozda malo vise

mala kasicica Soli

kasika Ulja

Fil: undefined

kg Zelja/spinat/blitva,oprati i izrezati

kasike Pavlake

g Sira,feta ili mladi sir

kom. Jaja

kasika Kukuruznog brasna

Sol po potrebi undefined

Zakuhati tijesto tako sto cete u brasno dodati sol, ulje i mlake vode. Tijesto treba da vam je niti previse tvrdo niti previse mekano da se ljepi. Ostaviti tjesto prekriveno celofanom na radnom stolu ili frizideru bar pola sata da odmara.

Oblikovati tri jufke tj.kuglice s tim sto cete malo raditi na tijestu.

Svaku jufku razviti malo s oklagijom pa je dobro po uljiti. Ostaviti jufke da odstoje 1 sat a moze i vise.

Umutiti jaja sa pavlakom,sirom,sol,i kukuruznim brasnom pa dodati izrezano zelje i izmjesati.

Jufku razvuci rukom preko radnog stola. Mozete je presjeci na dva djela prije nego sto je filujete a i nemorate. Posuti rukom fila po jufki ali ne skroz do kraja ruba da vam nebi curilo.

Zaviti u rolnu i stavljati u tepsiju. Prvi zvrk tj.krug napraviti od prve polovice jufke pa onda dodavati ostale jufke.

Staviti pitu da se pece u zagrijanoj rerni od 200 C negdje oko 30-40 minuta ili dok vam pita lijepo ne porumeni. Nakon 20-25 minuta ja izvadim pitu pa je polijem malo s vodom i ponovo vratim jos nekih 5-10 minuta natrag u rernu. Posuti je istopljenim puterom,prekriti krpom i ostviti koju minutu da odstoji ako mognete izdrzati haha.

Mi je volimo kad je malo hrskava s vana a vi ako zelite mozete je politi sa jos vode da vam bude meksa.p.s. Pitu nekad razvijam a nekad ovako razvlacim zavisi od raspolozenja haha. Isto tako zavisno od vremena nekad je pecem u rerni a nekad pod sacem/pekom.Sluziti uz jogurt ili po zelji.

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Bosnian Spinach and Feta Pie

Mantije

Zeljanica

Top 3 burek recipes from across the web

The most viewed burek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bosnian Spinach and Feta Pie

Mantije

Zeljanica

The most viewed burek recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine