Bosnian Zeljanica Burek Recipe

On 2/15 you might remember me mentioning a Bosnian recipe I saw in the newspaper that I was fascinated with, but couldn't find a name for at first (when I did it was called Zeljanica), and there was no recipe included in the article. Well, I'm happy to say that after a little research (i.e. Google) I found a bit more about it, made it, ate it, and LOVED IT!!!!!!!

Burek is a savory pastry, like a rolled up meat pie. YUM! It can be made with a sweet filling instead, or Zeljanica, which is the spinach and ricotta version. But I don't have a lot of patience when it comes to new foods, so I filled mine with spinach and cheese AND meat! Burek is also described in some places as street food (like our hotdogs), or an appetizer. I made mine as the main dish.

I compiled a few different recipes for this... Not only because I tend to do that with any new food, but especially because I've found with foods from other cultures it tends to be like our meatloaf here -- everyone has a differing recipe because everyone's mother's mother's mother's mother has been making it a special way ever since they first set stake to land. 

Considering I'm not much of a pastry chef, I didn't even bother trying to make the dough. I bought phyllo dough in the freezer section and used it - and it worked out great. If you would like to see how to make the dough from scratch, Baker's Corner has a great tutorial about it. It is a GREAT blog!!! (WHAT are you doing still reading MINE??? Head over to her's immediately!!!!!! =)

Or read what I did:

(By now you know exactly what I'm going to say, right? ... I didn't follow the recipe! My post-childbearing-brain doesn't remember ricotta when I have a list in front of me at the grocery store!!! So, this is what you get instead ... A lot of substitutions, and a happy yummy meal :-)

Melt 2-3 TBSP. butter on low heat.

As soon as it starts to think of bubbling, pour in just a very small bit of heavy cream (about 1 TBSP.), letting it heat back up and reduce slightly.

Do this several times, stirring constantly! I used almost a half-cup in this stage.

I did have on-hand some white cheddar, and about 3 TBSP. cream cheese. So, I first dropped in the cream cheese, 1/2 TBSP. at a time and let it melt. Then, same with the cheddar.

Next, I stirred in a half-pound of organic spinach.

You might have to add in a little more cream along the way. I ended up adding in yet another half-cup along the way... But I guess really you'd want to just buy ricotta (it's authentic to the recipe, and more artery-friendly!)

This needs to cook way down, so just keep stirring and as it cooks, add more.

Also, I salted and peppered this stage quite a bit.

In another pan, cook 1 lb. lean beef with salt, pepper, 1 TBSP. paprika, and 1 tsp. allspice.

When the meat is finished cooking, remove to another vessel and cook 1 diced medium onion.

Alright, mix it all together now!

Place two sheets of phyllo on a surface you can get buttery - because this stage is a mess! - and butter the top phyllo sheet, spooning in a line of filling, as seen in the photo at right.

Roll filled sheets up tightly, then roll into a spiral.

Butter it up! (This isn't a heart-healthy snack, this one, she ain't! *said in an excited Irish accent*)






I got an early birthday present today! My husband was SO sweet to give me a Pampered Chef Baking Stone!!!!! I've always wanted one of these, ever since I lived with my dear friend Mary Lou in Tennessee. She used her Baking Stone for everything from pizza to her AMAZING biscuits, and I've coveted one ever since!!! Finally, I've got one of my very own =)  PRAY I DON'T BREAK IT!!!!!!!!!!!!!!!!!!!!!!!!!!!! That's usually my luck...

And for the finished product.........

YUM!!!

This recipe made 8 burek.

(I think they could've been made smaller, or rolled in a straight line and cut into sections.)