Spinach and Ricotta Burek (Torta Salata)
Category: Savory Pies
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 500g |
| Water | 260g |
| Extra virgin olive oil | 20g |
| Fine salt | To taste |
| White wine vinegar | 10g |
| Fresh spinach | 700g |
| Fresh spring onion | 160g |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
| Eggs | 2 |
| Ricotta cheese (cow’s milk) | 300g |
| Butter | 270g |
| Cornstarch (Maizena) | To taste |
Instructions:
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Prepare the filo dough:
Start by making the filo dough for the burek. In a mixing bowl, combine the all-purpose flour, a pinch of salt, and the white wine vinegar. Gradually add the water, a little at a time, mixing with your hands until all the ingredients come together. Once you have a cohesive dough, transfer it to a clean surface and knead until smooth and elastic. -
-
Prepare the filling:
While the dough is resting, slice the fresh spring onions and wash the spinach thoroughly. In a large pan, heat a drizzle of olive oil and sauté the spring onions until soft. Add the spinach to the pan and cook until it wilts down completely. Transfer the cooked spinach to a bowl and allow it to cool. Once cooled, add the ricotta cheese and eggs to the spinach mixture. Season with salt and black pepper to taste, and mix everything together to form the filling. -
Shape the dough:
Now, take the rested dough and divide it into 14 equal portions using a dough scraper. Roll each portion into a small ball and cover them with a clean kitchen towel to prevent them from drying out. The dough should be very thin, almost translucent. -
Assemble the burek:
Grease a 33 cm (13-inch) baking dish with melted butter. Begin by stretching out one of the dough balls into a thin sheet, then layer it into the baking dish, letting any excess dough hang over the edges. Brush the dough with melted butter to ensure it stays moist and flaky. Repeat the process, layering a total of 8 sheets of dough, brushing each one with butter before adding the next. -
Add the filling:
Once the dough layers are prepared, spoon the spinach and ricotta filling evenly across the dough. Be sure to distribute it well to avoid any clumps. -
Top with more dough:
Continue layering the remaining sheets of filo dough on top of the filling, always brushing each sheet with melted butter as you go. Once you have added all the layers, fold the edges of the dough over the top to seal the burek. -
Bake:
Preheat your oven to 200°C (392°F) with static heat. Bake the burek for 50 minutes or until the pastry is golden and crispy. -
Serve:
Once cooked, remove the burek from the oven and allow it to cool slightly before serving. The pastry should be flaky, and the filling rich and savory. Cut into wedges and enjoy this delicious, comforting dish!
This Spinach and Ricotta Burek is a traditional savory pie that combines layers of delicate filo dough with a flavorful spinach and ricotta filling. The buttery, golden crust complements the creamy, savory filling, making it an irresistible dish perfect for any occasion.
