Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 2 cups ricotta cheese
- 2 cups baby spinach, chopped
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 packages (17.3 ounces each) frozen puff pastry, thawed
- 1 large egg, lightly beaten
Special Equipment Needed:
- 9-inch springform pan
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F. Grease a 9-inch springform pan with cooking spray.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the cumin and nutmeg and cook for 1 minute more. Remove from heat and let cool.
3. In a medium bowl, combine the ricotta, spinach, parsley, salt, and pepper. Add the cooled onion mixture and stir to combine.
4. On a lightly floured surface, roll out one of the puff pastry sheets to a 12-inch round. Place the pastry into the prepared pan and press it into the bottom and up the sides.
5. Spread the ricotta mixture over the pastry.
6. Roll out the second puff pastry sheet to a 12-inch round. Place it over the ricotta mixture and press the edges together to seal. Cut a few slits in the top of the pastry.
7. Brush the top of the pastry with the beaten egg.
8. Bake for 30 minutes, or until the pastry is golden brown. Let cool for 10 minutes before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 486
Fat: 29 g
Saturated Fat: 10 g
Carbohydrates: 39 g
Fiber: 2 g
Protein: 11 g
Sodium: 519 mg
Substitutions for Ingredients
- Olive oil: Canola oil, vegetable oil, or melted butter
- Ricotta cheese: Cottage cheese or cream cheese
- Baby spinach: Kale, Swiss chard, or arugula
- Fresh parsley: Fresh basil or oregano
Variations:
- Add 1/2 cup of crumbled feta cheese to the ricotta mixture.
- Substitute 1/2 cup of cooked and crumbled sausage for the onion.
Tips and Tricks:
- Make sure to thaw the puff pastry before using.
- If the pastry is too soft to work with, place it in the refrigerator for 15 minutes before rolling it out.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a 350°F oven for 10 minutes, or until heated through.
Presentation Ideas:
Serve the burek with a dollop of Greek yogurt and a sprinkle of chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
- Greek yogurt
Pairings:
- Pinot Grigio
- Sauvignon Blanc
Suggested Side Dishes:
- Roasted vegetables
- Greek salad
Troubleshooting Advice:
If the pastry is not golden brown after 30 minutes, increase the oven temperature to 400°F and bake for an additional 5 minutes.
Food Safety Advice:
Make sure to cook the burek until the internal temperature reaches 165°F.
Food History:
Burek is a traditional Balkan dish that is made with layers of flaky phyllo or puff pastry filled with savory ingredients.
Flavor Profiles:
This burek has a savory flavor from the onion, garlic, and spices, and a creamy texture from the ricotta and spinach.
Serving Suggestions:
Serve the burek warm with a side of Greek yogurt and a sprinkle of chopped fresh parsley.
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