So, this burek…….originally a Turkish dish, here a legacy of the Ottoman Empire. Pastry – shortcrust, puff or filo - and a filling, usually cheese or spinach. It comes in many forms – sometimes a long roll curled into a spiral, sometimes a pie, sometimes small triangles or half-moons. Rodina’s hard-core version is best appreciated after knocking up a couple of cowsheds, since it consists of about 99% pastry and 1% cheese. Here are two versions, comparatively namby-pamby, one savoury and one sweet.
First, check who’s sleeping in the larder. Then make one of these fillings:
2 tbsp olive oil
2 cloves garlic, chopped
1 tbsp pine nuts
1 tbsp raisins
salt and pepper
Put the spinach into a saucepan and add a couple of tablespoonfuls of water.
Cook over a medium heat for a couple of minutes until wilted. Drain thoroughly, and chop.
Fry the garlic in the oil for a minute or two, add the pine nuts and raisins, and fry for another couple of minutes.
Mix in the spinach, and season with salt and pepper.
1 beaten egg
grated zest of an orange
2 tbsp chopped walnuts
2 tbsp raisins
3 tsp honey
Mix all the ingredients in a bowl.