Burek Croatian style

Ingredients for 1 servings:

• 2 packs of puff pastry
• 1 pack of spinach, frozen, approx. 500 g
• 1 pack of feta cheese or sheep’s cheese
• 1 large onion(s)
• 3 cloves garlic
• some salt and pepper
• some herbs
• some oil for brushing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with spinach and feta cheese

Prepare the spinach as directed on the package (I always do this in the microwave). In the meantime, peel the onion and garlic and chop very finely. When the spinach is ready, mix the garlic and onion into the spinach. Then season with salt, pepper, and herbs. Remove the feta cheese from the package, let it drain, and crumble it into the spinach by hand. Mix everything well again and set aside. Next, take the puff pastry out of the refrigerator (I would leave it in the refrigerator until ready to use, as it’s harder to shape once it gets a little warm) and cut each piece in half. This should make four pieces. I then roll out each piece of puff pastry a little more to make it even thinner—but you don’t have to. Now preheat the oven to 200°C (top/bottom heat). First, place a layer of puff pastry on a baking sheet lined with parchment paper. Then divide the spinach into about 3 portions (I always use 3-4 tablespoons for one batch) and spread some of the spinach mixture onto the first puff pastry sheet. Next, place another puff pastry sheet on top, followed by the spinach mixture. Then another puff pastry sheet, followed by the last spinach mixture. Finally, place the last piece of puff pastry on top and brush with oil. I always use olive oil and usually sprinkle it with herbs again. Then bake the burek for 20 minutes in a hot oven at medium heat (approx. 180-200°C top/bottom heat). We usually serve it with iceberg lettuce or cucumber salad.