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Swiss chard burek

Servings 6 people



  • 750 g flour
  • 400 ml cold water
  • 2 tablespoons olive oil


  • 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



  • 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.


  • 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.


  • 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.