Mini Greek burek with spinach and cheese

Table of contents:

Mini Greek burek with spinach and cheese
Mini Greek burek with spinach and cheese


  • 1 tablespoon olive oil
  • 500 g spinach
  • ½ cup onion, finely chopped
  • 1 tablespoon garlic, pressed
  • ½ teaspoon s alt
  • ¼ teaspoon black pepper
  • 1 packet puff pastry
  • ½ cup shredded cheese
  • ½ cup ricotta
  • 1 large egg, beaten
  • 1 tablespoon mixed spices of your choice


Heat the oven to 200 degrees. In a large skillet, heat the olive oil over medium-high heat. Sauté the spinach and onion in it.Stir to soften. Add the garlic. Stir. Let it cook for 2-3 minutes. Remove from heat. Drain the separated water. Add s alt and pepper. Stir. Allow to cool to room temperature.

On a lightly floured surface, roll out the puff pastry. Cut each sheet of dough into 4 squares. In a small bowl, combine the crumbled cheese and ricotta. Add the spinach mixture and mix well. Spread the mixture over the dough squares, placing it diagonally down one side of the squares.

Fold in half to make a triangle. Brush the corners with a little water and press the edges with your fingers or a fork to stick the dough together. Brush with the beaten egg. Arrange on a paper tray.

Bake until golden or about 30 minutes in the preheated oven. Allow the burek to rest and cool before serving.

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