Spinach burek {vegan}
Petit voyage du jour, bonjour, nous partons cette fois-ci tous ensemble pour les Balkans (pas en vrai, hein… même si ça serait fun de partir tous ensemble !), avec cette recette de burek. Après avoir déniché de la bonne pâte filo en direct de Grèce, et après avoir été longuement tentée de faire des baklavas, je me suis dit que mes hanches me remercieraient si je faisais autre chose (et puis sinon j’aurais dû aller nager 1 km de plus la prochaine fois, not crazy the wasp !). Je me suis donc penchée sur l’idée d’un burek farci aux épinards, because my little lady the seasonal vegetables at the moment are not great on the stalls. So I left with my kilo and a half of spinach under the arm on my bike and hop towards the kitchen to fight it out (yes because washing and bleaching 1 kg 500 fresh spinach is still a bit boring, you have to admit !) ! Brief, after a bit of work the result and there and taste level it's still really good this little thing, Monsieur has even become an unconditional fan of the burek !
Nothing prevents you from adding cheese (feta, goat…) for a vegetarian version but I must say that this burek has nothing to be ashamed of without. To be served with a good salad and that's it !
- 1 kg 500 fresh spinach
- 1 filo sheet package (ici 500 g)
- 50 g of pine nuts
- 1 onion
- 2 cloves of garlic
- 1 filet d'huile d'olive
- Salt and pepper
- sesame seeds
- Wash and cook the spinach 3 minutes in salted boiling water. Drain well.
- Pour 1 drizzle of olive oil in a frying pan and sauté the crushed garlic cloves and chopped onion over low heat for 10 minutes under cover. Remove from pan and stir in spinach.
- In the same pan, brown the pine nuts, stirring constantly and add to the spinach stuffing. add salt and pepper.
- Take the filo sheets, oil them by overlapping them 5 par 5 to make the burek.
- Add the stuffing and roll to form a sausage and place it in the center of a round dish (missing mold type).
- Continue until you run out of ingredients and arrange the rolls next to each other to give the burek a snail shape.
- Preheat the oven to 200°.
- Lightly oil the top with a brush and sprinkle with sesame seeds.
- Bake 30-35 minutes.
Emilie
Sandrine / Strawberry & Basil
28.4.16It looks crazy like something (I note -and with feta as much as to do-)… I absolutely have to try this very soon. Kisses Emily 🙂
Emilie
11.5.16Ahah it's true that with the feta it promises to be not bad too 😉 Kisses miss
Marisa
28.4.16Thank you for this recipe and this post written with humor. I will test it as soon as possible.
Emilie
11.5.16Thank you very much Marisa, it's nice 😉
CookieM
29.4.16It is true that the preparation of fresh spinach is painful. It's long… long and they shrink so much when cooked, but it's so good ! This recipe will make me happy one of these days., merci.
Emilie
11.5.16It's true, it's so good 😉
Before la Fourmi
29.4.16I adore !!
I really need to try !
Emilie
11.5.16Thank you miss, you will tell me about it then !
Rosenoisettes
1.5.16what a great recipe ! This burek really makes you want 🙂
Emilie
11.5.16Thank you miss 😉
Yuna
24.6.16Bonjour,
Is it risky to add ricotta? You think the combination of the two will be good?
Merci 🙂
Emilie
11.11.16I think it's a very good idea !
Catherine
5.9.16Superb photos, it makes me want to try very quickly, including with chard instead of spinach !
Emilie
9.9.16Yes it also works with chard or why not sorrel too 😉
Wallflower
14.12.17Bonjour,
I discovered the burek at “all flavors” during 2 short stays in Bosnia and Herzegovina several years ago. I have often looked for how to do it but surely wrong…… until yesterday and …. great because the recipe is simple, plentiful and tasty. My man is conquered. Lack of sprockets, I replaced with slivered almonds just to ….. .
I think I will make it again very soon for my vegetarian son-in-law. In addition, it's a nice presentation.
Emilie
16.12.17Thank you very much for sharing this experience 🙂 I am delighted that this recipe was successful !