Burek
(makes one 10-inch Burek)
Ingredients:
-
250g plain flour
-
1/2 tsp salt
-
150ml water (approx.)
-
3/4 cup vegetable/canola oil
Filling:
-
1/2 cup feta
-
1 cup cooked and chopped spinach, drained
-
1/2 egg, beaten
Instructions:
Place the flour and salt into a
large mixing bowl of a stand mixer. Attach the dough hook, start the mixer and
gradually add the water and until the dough comes together. Let it knead
for about 7 minutes until the dough is soft and elastic. Divide
into five and flatten slightly into a disc. Take a bowl/saucepan big enough to
hold all five pieces of dough. Pour a little vegetable oil into the bowl, place
one piece of dough into it, pour a little more oil over the it and repeat until
all five are in the bowl. Pour enough vegetable oil over the top to
virtually cover the stack of dough. Set aside for half an hour while you make
the filling.
Place cheese and spinach into
a bowl and stir through the egg. Preheat the oven to 200°C (400°F).
Grease your marble/stone workbench
with a thin layer of vegetable oil all. Take one disc of pastry from the oil, scrape
off the oil, then place it onto your oiled work bench. Flatten the disc
from the inside to outside, then place your fingers under the edge, gently
lift, pull and stretch the dough outwards until it's thin, about 2 feet
diameter. Fold in the edges (like an envelope) to form a pentagon (or
circle) about 10 inch in diameter. Set aside.
Start with another disc of pastry
from the pot of oil. Stretch it again to form a thin round sheet. Place the
first layer (from step 3) in the middle. Sprinkle the cheese filling in the
middle, sprinkle some oil over the pastry, and fold in the edges again.
Repeat until you have 5 layers of pastry enclosing each one.
Place the prepared pastry on a
baking pan and pour some of the oil over the top of the burek. Place in the preheated
oven and bake for 30 minutes or until golden brown and crispy. Remove and drain
off excess oil, or blot with a paper towel. Slice or cut into wedges and serve
hot.
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