Beurek (2) Collection
burekas handrojos 
spinach beurek 
 
burekas handrojos (beurek with eggplant filling) 
 
1   eggplant
1   onion
1   tomato or 1 8 oz can
1/4 cup  water
1 Tbsp  salt
1/4 Tbsp  pepper
1/8 cup  la victoria sauce
1 Tbsp  sugar
1/4 Tbsp  spike
1 Tbsp  garlic
1/4 Tbsp  celery seed
1 tsp  oil
  some phyllo sheets
 
this recipe is for 1 eggplant. 
peel the eggplant and dice. slice and dice the onion into small 
pieces. saute if you want. cut up tomato into small pieces. add water, 
eggplant, onion and tomato in pot. stir, then put remaining 
ingredients into pot. stir together. then let it cook in low heat 
until almost dry about 1 hr. 
when cool add 2 egg whites. put some filling in a double phyllo sheet 
piece to obtain a cigar form (10 cm) and bake with the closing down in 
a medium high oven. the beurek are ready when the phyllo is golden. 
 
source: http://www.gourmed.gr/greek-recipes/eggplant/show.asp?recid=104 
 
 
 
 
spinach beurek 
 
  filling
1 small  onion, minced
3 Tbsp  corn oil
2   packages (10 oz each) frozen, chopped spinach, thawed and drained
1 lb.  feta cheese, rinsed and crumbled
3   eggs, lightly beaten
1 cup  minced parsley
 
  dough
1 lb.  filo dough
1/2 lb.  clarified butter or indo-european's ready butter ghee
 
 
to prepare the filling, in a heavy skillet saute the onion and heated 
corn oil until soft but not browned. stir in the spinach and saute for 
ten to fifteen minutes longer. cool. add the cheese, eggs, and parsley 
and mix well. set aside. 
 
brush a 13x18 inch baking pan with some of the butter. layer with two 
sheets of dough, folding in the edges. brush with butter. repeat the 
process, buttering every other layer, until you have used about eight 
sheets of half of the dough. spread the filling evenly over the 
layers. then repeat layering and buttering every second layer until 
you have used up all the dough. brush the top layer with butter. cut 
the beurek into three inch squares. bake at 350 degrees for about 
twenty-five minutes or until golden brown. serve warm. 
 
source: http://www.indo-euro.com/spinach_beurek.htm 
-- 
(ID: 11388) Mirror: rec.food.recipes: Tue, Aug 5, 2003


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