Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper, to taste
- 8 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh parsley
- 2 packages phyllo dough
- 1/2 cup (1 stick) butter, melted
Special Equipment Needed:
- 9-inch round baking pan
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375 degrees F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring often, until onion is softened, about 5 minutes.
3. Add spinach, oregano, nutmeg, salt, and pepper and cook, stirring often, until spinach is heated through, about 5 minutes.
4. Remove from heat and stir in feta cheese and parsley.
5. Unroll phyllo dough and cover with a damp kitchen towel to prevent it from drying out.
6. Grease a 9-inch round baking pan with butter.
7. Place one sheet of phyllo dough in the bottom of the pan and brush with melted butter.
8. Repeat with 7 more sheets of phyllo dough, brushing each with melted butter.
9. Spread spinach and feta mixture over the top of the phyllo dough.
10. Place remaining phyllo dough on top, brushing each sheet with melted butter.
11. Bake for 30 minutes, or until golden brown.
12. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 375 degrees F
Serving Size: 8
Nutritional Information:
Calories: 463
Fat: 29 g
Carbohydrates: 33 g
Protein: 14 g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Feta cheese can be substituted with ricotta cheese.
- Phyllo dough can be substituted with puff pastry.
Variations:
- Add other vegetables such as mushrooms, bell peppers, or zucchini.
- Add other herbs such as basil or thyme.
- Add other cheeses such as mozzarella or cheddar.
Tips and Tricks:
- Make sure to thaw and squeeze the spinach dry before adding to the skillet.
- Be sure to cover the phyllo dough with a damp kitchen towel to prevent it from drying out.
- Brush each sheet of phyllo dough with melted butter for a crisp and flaky crust.
Storage Instructions:
- Burek can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in a 350 degree F oven for 10 minutes, or until heated through.
Presentation Ideas:
- Serve on a platter with a side of Greek yogurt or tzatziki sauce.
- Garnish with chopped fresh parsley or dill.
Garnishes:
- Chopped fresh parsley
- Chopped fresh dill
Pairings:
- Greek salad
- Roasted vegetables
- Grilled meats
Suggested Side Dishes:
- Greek salad
- Roasted vegetables
- Grilled meats
Troubleshooting Advice:
- If the phyllo dough is drying out, cover with a damp kitchen towel.
- If the burek is not browning, increase the oven temperature to 400 degrees F.
Food Safety Advice:
- Make sure to thaw and squeeze the spinach dry before adding to the skillet.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Burek is a traditional Balkan dish that is made with layers of phyllo dough and a savory filling. It is believed to have originated in the Ottoman Empire and is now popular throughout the Balkans and other parts of Europe.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the onions and a slight tang from the feta cheese. The oregano and nutmeg add a subtle earthy flavor.
Serving Suggestions:
- Serve with a side of Greek yogurt or tzatziki sauce.
- Serve with a side of roasted vegetables or grilled meats.
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Region: Balkan/Bosnian