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Feta Cheese, Pecorino and Local Spinach Burekas Topped With House Made Local Red Pepper Ketchup
2015-09-07
https://www.metro.ca/userfiles/image/recipes/bourekas-feta-pecorino-epinards-10334.jpg
PT20M
PT30M
PT1H05M
Cheese filling:Heat a medium sized frying pan, add oil and slowly cook the onion till soft on a moderate heat, add garlic and cook for another 5 minutes without color.Add cumin and cook till fragrant.Add spinach and cook until wilted, add to a colander and let drain until cool.When cool, squeeze spinach to let some liquid out and become dry.Add grated cheese and season with salt and pepper, mix well.Mix should be dry and not too moist.Seeds mixture:Combine seeds and spices together.Turkish paste ketchup:Combine all ingredients and bring to a simmer on moderate heat, cook slowly until mixture resembles a thinner ketchup, when it cools it will thicken a little.Final dish:Lay puff pastry on lightly floured counter, roll out pastry a little thinner, using a round cutter cut circles out of puff, brush the top rim of one half of pastry circle.Add a generous teaspoon of filling into center of pastry and fold into a half moon crescent shape.Lightly press the two sides together.Brush top of pastry with egg wash and top with seed mixture sprinkling all over.Bake in oven at 400°F (200°C) until brown on top around 8 – 12 minutes.Let cool.Top with ketchup.
12
0
0
0
0
Feta Cheese, Pecorino and Local Spinach Burekas Topped With House Made Local Red Pepper Ketchup
12
servings
0:20
Preparation
0:30
COOKING
1:05
TOTAL TIME
Ingredients
-
Cheese filling
-
1
medium onion, finely diced
-
1 cup
(100 g)feta cheese crumble
-
3/4 cup
(70 g)pecorino cheese, grated
-
6 1/2 cups
(200 g)spinach leaves, chopped
-
3
clove garlic, minced
-
1/3
lemon, zested
-
1/4 cup
(60 mL)olive oil
-
salt to taste
-
1 tsp.
(5 mL)ground cumin
-
black pepper
-
Seeds mixture:
-
1 tsp.
(5 mL)black sesame seeds or nigella seeds
-
1 tsp.
(5 mL)sesame seeds
-
1 tsp.
(5 mL)caraway seeds
-
1 tsp.
(5 mL)chili flakes
-
Turkish paste ketchup:
-
4
fresh red peppers deseeded and purred to a paste
-
1/2 tsp.
(2 1/2 ml)salt
-
1/4 tsp.
(1 1/4 mL)black pepper
-
4 Tbsp.
(60 mL)sugar
-
4 Tbsp.
(60 mL)apple cider vinegar
-
1/4 tsp.
(1 1/4 mL)all spice
-
1/4 tsp.
(1 1/4 mL)cayenne pepper
-
sheets puff pastry
-
cheese mixture recipe
-
1
eggs, beaten to make egg wash
-
seed mixture recipe
-
red pepper Turkish ketchup
Preparation
Cheese filling:
Heat a medium sized frying pan, add oil and slowly cook the onion till soft on a moderate heat, add garlic and cook for another 5 minutes without color.
Add cumin and cook till fragrant.
Add spinach and cook until wilted, add to a colander and let drain until cool.
When cool, squeeze spinach to let some liquid out and become dry.
Add grated cheese and season with salt and pepper, mix well.
Mix should be dry and not too moist.
Seeds mixture:
Combine seeds and spices together.
Turkish paste ketchup:
Combine all ingredients and bring to a simmer on moderate heat, cook slowly until mixture resembles a thinner ketchup, when it cools it will thicken a little.
Final dish:
Lay puff pastry on lightly floured counter, roll out pastry a little thinner, using a round cutter cut circles out of puff, brush the top rim of one half of pastry circle.
Add a generous teaspoon of filling into center of pastry and fold into a half moon crescent shape.
Lightly press the two sides together.
Brush top of pastry with egg wash and top with seed mixture sprinkling all over.
Bake in oven at 400°F (200°C) until brown on top around 8 – 12 minutes.
Let cool.
Top with ketchup.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
