Little trip of the day, good morning, we are leaving this time all together for the Balkans (not true, huh… even though it would be fun to make all together !), with this recipe of burek. After you have found the right filo live in Greece, and after having been long tempted to make baklava, I am told that my hips I would thank if I was doing something else (and then otherwise I would have had to swim 1 km more the next time, not mad wasp !). I am leaning on the idea of a burek stuffed with spinach, because ma’am, the vegetables in season at this time is not folichon on the stalls. So I’m left with my kilo and a half of spinach under the arm on my bike and hop towards the kitchen to battle it out (yes, because wash and blanch 1 kg 500 fresh spinach it is still a little sucks I must admit !) ! In short, after a little work the result and there, and level of taste it’s still pretty darn good this little thing, Mr. even became a fan of burek !

Nothing prevents you from adding cheese (feta, goat…) for a vegetarian version, but I have to say that this burek does not have to be ashamed without. Serve with a good salad and that’s all !

Burek with spinach {vegan}

For 4 people Save Print Ingredients

  • 1 kg 500 fresh spinach
  • 1 package of sheet of filo (here 500 g)
  • 50 g pine nut
  • 1 onion
  • 2 cloves of garlic
  • 1 drizzle of olive oil
  • Salt and pepper
  • Sesame seeds



  • Wash and cook the spinach for 3 minutes in boiling salted water. Drain well.
  • Pour in 1 drizzle of olive oil in a frying pan and fry over low heat with the crushed garlic cloves and the onion chopped for 10 minutes, covered. Remove from pan and mix with spinach.
  • In the same pan, make colour the pine nuts, stirring constantly, and add to the stuffing with spinach. Season with salt and pepper.
  • Take the sheets of filo, oil, overlapping 5 by 5 to make the burek.
  • Add the stuffing and roll up to form a flange and have the at the centre of a round dish (type of mold to be missed).
  • Continue until depletion of the ingredients and arranging the rolls next to each other in order to give the burek a form of snail.
  • Preheat the oven to 200°.
  • Lightly oil the top of the brush, and sprinkle with sesame seeds.
  • Bake for 30-35 minutes.


Written by Doc

Leave a Reply

Your email address will not be published. Required fields are marked *