Now is the Time to Try Spinach Burek

Place the cooked, chopped spinach in a large mixing bowl. Add the crumbled feta cheese and chopped parsley. Mix thoroughly using a spoon or your hands to distribute the ingredients evenly. There shouldn't be large lumps of spinach or cheese to ensure an even filling. Taste and adjust with a pinch of salt if needed (be cautious, as feta is naturally salty).

Unroll the phyllo dough and place it on a clean, flat surface. Cover it with a damp kitchen towel to keep it from drying out. Take one sheet of phyllo dough and place it on your work surface. Lightly brush the entire surface with melted butter using a pastry brush. Repeat the process, layering and buttering 3-4 sheets of dough to create a sturdy base.

Spread a thin layer of the spinach filling along one edge of the prepared phyllo stack. Roll the dough tightly into a log, starting from the edge with the filling. Place the rolled burek onto a greased baking tray. Repeat the process with the remaining filling and phyllo sheets until all the filling is used. Brush the tops of the assembled borek with melted butter to ensure a golden crust during baking.

Preheat your oven to 180°C (350°F). Place the baking tray in the center of the oven and bake for 20-25 minutes, or until the burek turns golden brown and crispy on the outside. Remove the tray from the oven and let the borek cool slightly before serving.

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