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theveganharmony

Swiss chard burek

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Servings: 6 people
Ingredients Method

Ingredients
  

Dough
  • 750 g flour
  • 400 ml cold water
  • 2 tablespoons olive oil
Filling
  • 1 tablespoon olive oil
  • 3 onions
  • 5 clove garlic
  • 250 g tofu
  • 1 kg swiss chard or spinach
  • 1 tsp salt
  • black pepper
  • garlic powder
  • onion powder
  • nutmeg

Method
 

Dough
  1. Pour water and olive oil on the flour and mix and knead until you get a smooth dough.
  2. Form into a ball and cover with a bit of olive oil. Tightly cover with foil, so it won't get dry and put in the fridge for at least half an hour.
Filling
  1. Heat olive oil in a pan and add chopped onions and garlic. Sautee for 5 to 10 minutes, until it softenes.
  2. Add crumbled tofu, you can crumble it with your hands. Cook for a few minutes and then add swiss chard or spinach.
  3. Add all of the spices, mix together and cook until swiss chard softenes.
Burek
  1. Roll out the dough with rolling pin and then also stretch it with your hands so it becomes very thin. You can stretch it at once or make a few small ones if you don't have a large space.
  2. Put filling all over the dough.
  3. Roll the dough and put it on the baking pan previously coated with olive oil. You can coat burek with oil so it becomes more crunchy once it's baked.
  4. Bake for about 45 minutes on 200°C. Put a bowl of water at the bottom of the oven for a crunchier burek.