In general, burek is a family of baked filled pastries made of thin flaky dough known as phyllo (or jufka) of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia.
INSTRUCTION
Grease six 9-cm / 3 1/2- inch loose-based round tart tins. Sift the flour and salt into a food processor, add the butter and process until the mixture resembles fine breadcrumbs. Tip the mixture into a large bowl and add the nutmeg and enough cold water to bring dough together.
Preheat the oven to 200’C / 400’F/ Gas Mark 6. Turn out the dough onto a floured surface and divide into six equal-sized pieces. Roll each piece to fit the tart tins. Carefully fit each piece of pastry in its case and press well to fit the tin. Roll the rolling pin over the tin to neaten the edges and trim the excess pastry. Cut out six pieces of baking paper and fit a piece into each tart, fill with baking beans and chill in the refrigerator for 30 minutes.
Bake that tart cases blind in the preheated oven for 10 minutes, then remove the beans and paper.
Blanch the spinach in boiling water for just 1 minute, then drain and press to squeeze all the water out. Chop the spinach. Melt the butter in a frying pan, add the spinach and cook gently to evaporate any remaining liquid. Season well with salt and pepper. Stir in the cream and egg yolks. Crumble the cheese and divide between the tarts, top with the spinach mixture and bake for 10 minutes. Scatter the pine kernels over the tartlets and cook for further 5 minutes.
INGREDIENTS
PASTRY
- 125 g / 4 1/2 oz Plain flour, plus extra for dusting
- Pinch of salt
- 75 g / 2 1/2 oz Cold butter, cut into pieces, plus extra for greasing
- 1/2 tsp Ground nutmeg
- 1-2 tbsp Cold water
FILLING
- 250 g / 9 oz Baby spinach
- 25 g / 1 oz Butter
- 150 ml / 5 fl oz Double cream
- 3 Egg yolks
- 125 g / 4 1/2 oz Feta cheese
- 50 g / 1 1/3 oz Pine kernels
- Salt & Pepper
Making & Baking 