Phyllo pastry pie is a traditional Balkan pastry, known and loved by each one of us. Its varieties, as happens with many dishes, spread around the world and are modified in taste specific to a given country.
In Turkey, the pastry is called burek and is prepared in a slightly different way from the traditional type of pastry. Turkish pie is made with hand-rolled pastry sheets, often "bathed" in water before being laid out.
There are variants with different fillings - from mince to spinach or other leafy green vegetables. Turkish burek is a triangular pastry. It can be prepared it in the following ways:
Turkish burek
Ingredients:
17.5 oz (500 g) phyllo pastry, 4.5 oz (125 g) butter, 2/5 cup (100 g) oil
For the filling:
2 eggs, 2 tablespoons yoghurt, 10.5 oz (300 g) feta cheese, 1/2 teaspoon baking soda
For the topping:
1 cup (250 ml) of milk, 4 eggs
Method of preparation:
In an oiled pan, arrange three pastry sheets, each of which is sprinkled with oil. Place the stuffing. Top with three more sheets. This is repeated until you run out of pastry sheets. The result is then cut fan-like like a cake, and is poured with hot oil and topped with the sauce made of the milk, beaten with the eggs. Bake at 360°F (180 °C) for about 30 min.
Burek with mince
Ingredients:
Round phyllo pastry, 10.5 oz (300 g) beef mince, 1 head of onion, finely chopped, 2 tbsp homemade chutney, savory, cumin, black pepper, paprika, salt, 3 eggs, 1 tsp yoghurt, 4 tablespoons of cooking oil.
Method of preparation:
Fry the onion in hot oil. Add mince. Stir until crumbled and fried. Add all the spices.
Beat the eggs with the yoghurt and oil.
Take one large round pastry sheet. Spread thoroughly with the egg mixture, fold in 2 and distribute the mince along the widest part. Turn into a roll and the roll into a snail shape in a greased pan. Sort the thus prepared snails next to one another in the tray. Top with the rest of the egg mixture.
Bake in preheat oven at 360°F (180 °C).
Burek with fried salami and cheese
Ingredients:
2 sheets of homemade phyllo pastry, salami, cheese, 1 egg white, black pepper, parsley
Method of preparation:
Salami, cheese and parsley are finely diced. Each pastry sheet is cut into 8 pieces and each gets a little stuffing. Turn into a roll. The end is coated with the egg white, to avoid peeling off. Fry in heated oil until golden.
