Boureki Recipes

Steps:

• Preheat oven to 350°F.
• Cut eggplant, potatoes and tomatoes into thin rounds and let drain for several minutes, then sprinkle with salt, pepper and oregano.
• Toss potatoes and eggplant with flour.
• In an oiled medium pan, layer half of the potatoes and eggplant.
• Then spread half of the mizithra and half of the mint over the top.
• Repeat the procedure with the remaining potatoes, eggplant and mizithra.
• Top with tomato slices, then spoon on cream and olive oil and about one cup of water.
• Bake for about two hours.
• Serve warm and decorate with remaining mint leaves.

Steps:

• Preheat oven to 350 degrees F (170C).
• Put the zucchini, potato and onion into a deep bowl and sprinkle with 1/2 cup flour, salt and pepper to taste (careful! the cheese will have lots of salt don't use too much), all the grated cheese, mint, garlic, olive oil, and toss to coat all slices.
• Pour this mixture into a greased (olive oil) 13 X 9" pyrex baking dish (this doesn't have to be pretty- it won't show much when baked and sliced- taste is everything!).
• Press down with palms of hands to compact somewhat. Carefully pour 1/4 cup water over top.
• Bake for about 1 hour and 20 minutes. (if boureki appears to be too dry during baking, you can add up to 1/4 cup more water - but careful, the zucchini and potatoes will also release liquid during baking).
• Allow to cool 15 minutes before cutting into.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Brown ground beef in a large non-stick skillet over medium heat, 5 to 7 minutes. Drain fat; stir in allspice, paprika, salt, and pepper. Transfer beef to a large bowl and stir in potato and onion.
• Unroll phyllo pastry and transfer 2 sheets to a work surface; stack sheets. Spoon 1/8th of the ground beef mixture down one long edge of the phyllo pastry. Roll phyllo into a tube, encasing beef. Shape the tube into a coil (snail shape). Place the roll on an ungreased baking sheet; brush with melted butter. Repeat, placing finished rolls up against one another to keep them from unrolling.
• Bake burek in the preheated oven until golden brown, 20 to 30 minutes.

Steps:

• Rip spinach and mix into bowl with cheddar then add cottage cheese, milk or cream, eggs, seasing and nutmeg.
• Layer 3 individually oiled filo sheets on bottom of baking dish. Add thin layer of mixture, and repeat until left with 3 filo sheets on top.
• sprinkle top later with milk and bake at 200c for 10-15 mins then 180c for 10-15 mins
• melt tbl of butter and pinch tsp of salt to 140ml boiling water and drizzle over top layer then let stand for 5 mins.