Spinach and Feta Burek
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These warm, flaky and cheesy pies are similar to Greek spanakopitas, but they have the addition of allspice for a more fragrant, exotic touch.
This recipe makes 64 pieces servings
| Nutritional Info | |
|---|---|
| Per piece: about | - |
| cal | 67 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 4 g |
| fibre | trace |
| chol | 18 mg |
| sodium | 137 mg |
| potassium | 33 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 3% |
| vit A | 8% |
| folate | 6% |
Ingredients
-
1 bag (10 oz/284 g) spinach, trimmed
12 oz feta cheese, crumbled (about 2-1/2 cups/625 mL)
1 pkg (8 oz/250 g) cream cheese, softened
1 egg
2 tbsp chopped fresh dill
1-1/2 tsp grated lemon rind
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground allspice
16 sheets phyllo pastry
3/4 cup salted butter, melted (approx)
Preparation:
Steam spinach until wilted; press out any liquid. Coarsely chop and set aside.
In bowl, beat feta with cream cheese until light and fluffy. Beat in egg, dill, lemon rind, garlic, salt, pepper and allspice. Stir in spinach, mixing well.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush with some of the butter. Cut lengthwise into four 2-1/2-inch (6 cm) wide strips, discarding remaining strip.
Spoon 1 tbsp (15 mL) filling 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward until end of strip. Fold end flap over to stick. Repeat with remaining phyllo and filling.
Brush both sides of triangles with butter. (Make-ahead: Layer triangles between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen.)
Bake on baking sheet in 375°F (190°C) oven until golden, about 18 minutes.
In bowl, beat feta with cream cheese until light and fluffy. Beat in egg, dill, lemon rind, garlic, salt, pepper and allspice. Stir in spinach, mixing well.
Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush with some of the butter. Cut lengthwise into four 2-1/2-inch (6 cm) wide strips, discarding remaining strip.
Spoon 1 tbsp (15 mL) filling 1/2 inch (1 cm) from end of each strip. Fold 1 corner of phyllo over filling so bottom edge of phyllo meets side edge to form triangle; fold up triangle. Continue folding triangle sideways and upward until end of strip. Fold end flap over to stick. Repeat with remaining phyllo and filling.
Brush both sides of triangles with butter. (Make-ahead: Layer triangles between waxed paper in airtight container and freeze for up to 2 weeks; bake frozen.)
Bake on baking sheet in 375°F (190°C) oven until golden, about 18 minutes.
Tags:
Cocktail Party; Vegetarian; Greek; Appetizers; Spinach; Feta; Phyllo pastry; Make-Ahead; Bake;
Source:
Canadian Living Holiday Cookbook: Fall 2009
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