Spinach burek {vegan}

Burek aux épinards {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 !

Burek aux épinards {vegan}

Spinach burek {vegan}

2016-04-28 12:07:55

Pour 4 people

To print

Ingredients

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

Preparation

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.

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