Yield 1 serving(s) Number Of Ingredients 11 Steps:
Prepare the dough with flour, 1 and a half cups of cold water, 1 spoon of oil, 1 spoon of vinegar and half a teaspoon of salt, so that the dough may obtain average solidity. Press and mix the dough well, then divide in two equally sized pieces. Then divide the pieces into 10-12 ball shaped pieces. Spread the balls in well-shaped circles of the size of a plate. Place the circle-shaped dough on top of one another so as to obtain two large pies. Cover each pie with melted butter and leave for about half an hour to 1 hour. During this time wash a bowl of spinach, dock or sorrel, cut thin, add salt and leave in salt for about 15-20 minutes, then squash. Mix the spinach, dock or sorrel with half to 1 cup yogurt and 2-3 eggs. You can replace the yogurt with crumbled feta cheese. Cover the baking pan with melted butter. Spread one of the dough pies to cover the entire pan and gently pull up the ends, then sprinkle melted butter on it and spread the spinach on it uniformly. Spread the second dough pie on top of the spinach. Cut the byrek in square slices, sprinkle with melted butter and place in a hot oven until cooked. Byrek is served hot accompanied with yogurt.
Time 55m Yield 1 pie, 8 serving(s) Number Of Ingredients 11 Steps:
Mix the flour, salt and water together and knead for five minutes. Let sit for 10 minutes, then divide in half. Roll out one half until thin and then butter. fold the sides toward the center, then butter again. Fold the dough in half lengthwise, then butter again. Keep going until you have a five-inch square. Then butter the top and cover with plastic wrap. Refrigerate for 15 minutes. Repeat with second ball of dough. Grease a standard sized pie-pan. After 15 minutes in the fridge, bring the dough out and roll it until it is the size of a pie the pan. Lay it on the bottom, leaving about a half inch hanging over the edges. Now you are ready to make the filling. Wash and thinly slice the leeks (white and light green parts only). Set aside. In a large bowl, mix the cottage cheese, feta cheese, eggs, salt, yogurt and melted butter. Then add the leeks and mix until everything is well incorporated. Pour the filling into the prepared pie plate. Roll out the other piece of dough and top the pie with it. Crimp the edges or just roll the top up with the dough on the bottom. Brush with butter. Bake at 400 degrees for 45 minutes, or until top of pie is golden.
Time 1h Yield 1 pie, 4 serving(s) Number Of Ingredients 7 Steps:
(NOTE: A round cake or pie pan is recommended because it’s more authentic but any similar sized pan will do). Brush the pan with some of the oil, and start laying the filo leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until HALF of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Change directions, so that the entire pan is evenly covered. Sprinkle spinach with salt, then mix well by hand. Let sit for a minute. Add the feta cheese, onions, eggs and stir. Spread spinach mixture over the filo leaves in the pan. Cover the spinach with the rest of the pastry leaves repeating the first-half procedure. Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil. Bake at 350 degrees for about 45 minutes, or until golden brown. Serve hot.
Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees Fahrenheit. Combine butter and canola oil in a saucepan and warm over low heat until butter is melted. Stir to combine. Reserve two tablespoons of mixture for the filling. For the filling: In a large bowl, combine the spinach, onion, egg, sour cream, yogurt, salt, and the 2 tablespoons of the butter-oil mixture, and mix well. Set aside until needed. Use the remaining butter-oil mixture to prepare the phyllo dough. Brush butter-oil mixture onto a baking sheet and lay down 1 sheet of phyllo. Brush more of the butter-oil mixture on top of the phyllo. Continue to layer 9 more sheets with butter-oil. Spread spinach topping evenly over 10th sheet of phyllo. Top spinach with 10 more sheets of phyllo, brushing butter-oil on each layer. Turn up edges of dough and press to seal. Bake spinach pie for 45 minutes, until top is golden and risen. Use a knife to check the bottom to make sure it is nice and crispy. Let cool for 15 to 20 minutes. Slice and serve.
Time 1h Yield 4 Number Of Ingredients 8 Steps:
Preheat an oven to 400 degrees F (200 degrees C). Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion. Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling. Bake burek in the preheated oven until golden brown, 20 to 30 minutes.
Time 1h30m Yield 1 pie, 4-6 serving(s) Number Of Ingredients 7 Steps:
A medium-sized, round baking pan is recommended because it’s more authentic but any medium-sized baking pan will do. Brush the baking pan with some of the oil, and start laying the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two other leaves, and repeat the procedure until half of the leaves are laid. Make sure that they cover the pan by hanging them about one inch over the edges of the pan. Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves repeating the first-half procedure and then roll the hanging edges of the bottom leaves over the pie (think of a pizza crust), sprinkle top with oil and bake moderately at 350°F (175°C) for about 45 minutes, or until golden brown. Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!
