Name: Bosnian Spinach and Feta Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Bosnian
Ingredients: 1 small onion or 1/2 large onion (diced small); 1/2 tbsp olive oil; 16 oz baby spinach (roughly chopped); Kosher salt & pepper to taste; 3 green onions (white and light green parts); 1 cup crumbled feta cheese; 2 tbsp butter (melted); 2 eggs (beaten separately); 1 package phyllo dough (thawed)

Bosnian

Preheat oven to 400 degrees. Heat large skillet over medium heat. Add olive oil and onion to the pan and sauté until translucent, about 3-4 minutes. Season generously with salt and pepper.

Roughly chop the spinach and add to the pan when the onions are done.  Sauté until all of the spinach is wilted down (about 5 minutes) then add the green onion and sauté for a minute more.

After wilting the spinach, you’ll have a good amount of rendered liquid in your pan. Drain this liquid by pouring the spinach mixture into a fine mesh strainer. Press on the mixture with a back of a spoon to drain as much liquid as possible

Let the spinach cool and then add crumbled feta to the mixture. Stir to incorporate. Next, take one of the beaten eggs and add it to the spinach and feta.

Remove the phyllo dough from the packaging and cover the sheets with a damp paper towel to prevent drying out.

Take one sheet of phyllo dough and lightly brush it with melted butter. Take another sheet of phyllo dough and place it on top, pressing gently to bind the two pieces together. Gently brush with melted butter to wet the dough and help prevent tearing.

Spoon 1-2 tbsp of filling along the edge of the sheets and roll the dough around the filling to form a long rope brushing with melted butter as needed to prevent tearing.

Once finished, brush the outside with melted butter to wet the dough making it more pliable and roll it into a coil.

Place 3-4 sheets of phyllo dough on a baking sheet lined with parchment paper to form a base. Then place the coil on top of those sheets so if anything tears, there is a foundation to catch it.

Repeat this process using two sheets of phyllo dough each time until there’s no more filling left, adding on to the coil each time. If there are any edges that crack, you can easily bandage them up by folding a piece of phyllo dough into a bandage of sorts and adhering that sheet to the cracked edge with melted butter

Once the burek is finished, take the second beaten egg and brush an egg wash all over the top and sides. Finish with a sprinkling of kosher salt.

Bake in a 400 degree oven for 20-25 minutes or until the tops and edges are golden and crispy.

Cut the burek into pie slabs and serve warm or at room temperature. Top with extra feta and green onions for garnish.

Bosnian Spinach and Feta Pie

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