Appetizers & Starters |
|
Burek - 1998
Recipe courtesy of Becky Nohl
INGREDIENTS
PREPARATION
Preheat oven to 350 degrees. Remove pastry leaves from freezer. Let warm to room temperature according to directions on label. If using fresh broccoli, wash and trim leaves and stem ends, split heavy stalks, coarsely chop stems & flowers.
Turn into large skillet; add 1/2 cup boiling water. Cook over medium heat, covered 5 minutes; drain well. In a hot skillet add 1/4 cup hot butter and sauté chopped onion, stirring until golden (about 3 minutes). Add chopped broccoli; sauté 1 minute, stirring; remove from heat.
In a large bowl, beat eggs slightly. Add feta cheese, chopped parsley, dill, salt, pepper and broccoli mixture. Mix well. Line inside of a 9-inch springform pan with rim in place with 6 phyllo leaves, overlapping edges; brush each pastry leaf with melted butter.
Pour filling into prepared pan; fold overlapping edges of pastry leaves over top of filling. With scissors, cut four 9 inch circles from remaining phyllo leaves. Brush each circle with melted butter, then layer one over the other on top of pie.
With scissors, cut through leaves to make eight sections. Pour any remaining melted butter over top. Place springform pan on jellyroll pan to catch drippings. Bake 40-45 minutes or until crust is puffy & golden brown. Remove to rack; cool 10 minutes.
Remove side of pan; with sharp knife, cut into wedges; remove with pie server; serve warm.
24 ounces of frozen broccoli or spinach may be substituted for the fresh broccoli. When working with the phyllo leaves, keep them covered with damp paper towels.
- 8 leaves phyllo dough
- 2 pounds fresh broccoli
- boiling water
- ¼ cup butter
- ½ cup onion -- finely chopped
- 3 eggs
- ½ pound feta cheese -- crumbled
- 2 tablespoons fresh dill -- chopped
- ½ teaspoon salt
- dash pepper
- ½ cup butter -- melted
PREPARATION
Preheat oven to 350 degrees. Remove pastry leaves from freezer. Let warm to room temperature according to directions on label. If using fresh broccoli, wash and trim leaves and stem ends, split heavy stalks, coarsely chop stems & flowers.
Turn into large skillet; add 1/2 cup boiling water. Cook over medium heat, covered 5 minutes; drain well. In a hot skillet add 1/4 cup hot butter and sauté chopped onion, stirring until golden (about 3 minutes). Add chopped broccoli; sauté 1 minute, stirring; remove from heat.
In a large bowl, beat eggs slightly. Add feta cheese, chopped parsley, dill, salt, pepper and broccoli mixture. Mix well. Line inside of a 9-inch springform pan with rim in place with 6 phyllo leaves, overlapping edges; brush each pastry leaf with melted butter.
Pour filling into prepared pan; fold overlapping edges of pastry leaves over top of filling. With scissors, cut four 9 inch circles from remaining phyllo leaves. Brush each circle with melted butter, then layer one over the other on top of pie.
With scissors, cut through leaves to make eight sections. Pour any remaining melted butter over top. Place springform pan on jellyroll pan to catch drippings. Bake 40-45 minutes or until crust is puffy & golden brown. Remove to rack; cool 10 minutes.
Remove side of pan; with sharp knife, cut into wedges; remove with pie server; serve warm.
24 ounces of frozen broccoli or spinach may be substituted for the fresh broccoli. When working with the phyllo leaves, keep them covered with damp paper towels.
