Swiss chard burek
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
Instructions
Dough
- Pour water and olive oil on the flour and mix and knead until you get a smooth dough.
- 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
- Heat olive oil in a pan and add chopped onions and garlic. Sautee for 5 to 10 minutes, until it softenes.
- Add crumbled tofu, you can crumble it with your hands. Cook for a few minutes and then add swiss chard or spinach.
- Add all of the spices, mix together and cook until swiss chard softenes.
Burek
- 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.
- Put filling all over the dough.
- 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.
- Bake for about 45 minutes on 200°C. Put a bowl of water at the bottom of the oven for a crunchier burek.