Cheese and Spinach Pie (Burek)

How to prepare cheese and spinach pie (burek)

1. The dough: Put the flour in a large bowl and make a well in the center. Sprinkle the salt around the edge of the flour, and pour the water in the center. With your fingers, start pulling the flour into the water, mixing until all flour is absorbed. Then knead either by hand for 10 minutes until the dough is elastic and not sticky, or with a bread machine on the kneading program.
2. Place the dough on a lightly floured work surface. Divide into 5 equal pieces and shape each into a ball. Flatten the dough pieces into discs about 10 cm in diameter.
3. In a small bowl, put the melted lard (if using) and some oil. Stack the dough discs in the fat (one on top of another) and add enough oil to cover them.
4. Let the dough rest in the fat for 30 minutes.
5. Meanwhile, prepare the filling: mix the cow's milk cheese with the grated feta and chopped dill. Season with ground black pepper and add the beaten egg. Mix well.
6. If using frozen spinach, just drain it well. If using fresh spinach, blanch it in salted water for 1 minute. Drain in a strainer for a few minutes, then squeeze well with your fist (or in cheesecloth) to remove excess water, then chop finely.
8. Add the spinach to the cheese and mix well.
9. Begin forming the pie: take a piece of dough from the fat, drain slightly, and place on a clean surface. With your hands, start stretching the dough. It will stretch very easily, like chewing gum. When it's thin enough, start pulling the edges all around until you get a transparent sheet through which you can see the table (see photo 7). If a few small holes appear, especially around the edges, it's no problem. Cut off the thick edges with a knife all around (see photo 6).
10. Fold this first sheet into quarters. You'll get a rectangle which will form the base of the pie (see photo 8).
    * When folding and handling the dough sheet, it may feel like it's stuck to the table, but it's not. Confidently lift the edges even if it tears a little where you grab it, and you'll see the sheet peels off like an exfoliating face mask (😋 women understand this better).
11. Stretch a second piece of dough equally thin and trim the edges. Place the base in the center of this sheet (see photo 9).
12. Spread filling over the base. Don't be tempted to add too much filling - just as shown in photo 10. Lift two opposite edges of the dough over the filling (see photo 11), then lift the other two opposite edges (see photo 12). You'll get a rectangular package.
14. Stretch the third sheet, place the package in the center, spread filling, and fold.
15. Repeat: stretch the fourth sheet, place the package in the center, spread filling, and fold.
16. Stretch the fifth sheet thin, place the package in the center, and fold. This time don't add any filling. The pie is ready!
17. Place the pie on a baking tray greased with a little of the fat (the one you kept the sheets in).
18. Bake the pie at 220°C for 25 minutes, until golden brown.
20. Remove from the oven and once it cools slightly, you can cut it into pieces (using a serrated knife, like a bread knife). It's good warm or cold. Great for breakfast, served with yogurt.

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