Brendon M’s, Nana’s Delicious Albanian Spinach Burek Recipe! Modified from Albion Primary School
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • Servings: 1 piece 1/8th of Pie
  • Preparation Time: 60
  • 250 ml whole milk
  • 4 eggs
  • 2 x 300g pots of cottage cheese, preferably already seasoned (with onion & chives)
  • 125g mozzarella cheese, shredded
  • A packet of spinach leaves
  • Fillo pastry, left for 1 hr at room temperature
  • Olive oil
DIRECTIONS
  1. Cut the spinach into small pieces in a big bowl
  2. Incorporate the cottage cheese and mix well
  3. Then add 125g of shredded mozzarella cheese. Mix well.
  4. Switch the oven at 200 degrees F
  5. Add 4 eggs to the mixture. Continue mixing.
  6. Pour in the milk.
  7. Butter the baking tray (15 inch x 10 inch)
  8. Peel out the fillo pastry and spread it neatly on a clean surface.
  9. Take two leaves of the fillo pastry and place them on the bottom of the baking tray. Smooth them out so that they lay flat at the edges.
  10. Now start the layering process, alternating one layer of the spinach mixture and two fillo pastry leaves.
  11. Repeat till all the fillo pastry has been used
  12. Drizzle and spread a little olive oil on top.
  13. Place the tray in the oven for around 1 hour or until the Burek is golden brown.
  14. Once cooked, take the burek out of the oven and sprinkle a little cold water on the top layer to keep a good texture.
  15. Enjoy
RECIPE BACKSTORY
This recipe has been in my family’s tradition for as long as I've known. It is a large pie shaped dish that includes cheese and spinach which taste great! Chemistry Information = The pure substances in this dish are salt (NaCI) and Water (H20). I also used many homogenous mixtures such as milk, mozzarella cheese, and Olive oil. Some of my heterogenous mixtures included the spinach, fillo pastry, cottage cheese, and eggs. Throughout the cooking preparation my dish stays heterogeneous because you are always using the fillo pastries. All of the mixings of ingredients is a physical change and so is the drying of the fillo pastries. A chemical change that occured is when the pie is in the oven and expands (becomes larger) and so is the smell that is released while the burek is in the oven. Submitted by: "Brendon M"