In this year’s early summer harvest, as the wheel of the year turns, we found ourselves blessed with an abundance of spinach. Under the gentle light of the sun, I carefully washed and blanched what could not be savored raw, then set the rest to sleep in the icy embrace of the freezer, preserving its green magic for the days to come.
As the days warmed, these vibrant leaves became a sacred ingredient in our kitchen alchemy. I danced with creativity, weaving the spinach into enchanting quiches, nourishing soups, and invigorating smoothies. Each dish was a ritual of gratitude, a celebration of the season’s abundance, brimming with flavor and vitality.
Even amidst this bounty, I foresaw the frozen spinach as a cherished offering for the colder months. It would weave a thread of summer’s energy into autumn stews and casseroles, a reminder of the warmth and richness of the harvest, connecting us to the earth’s eternal cycle.
So I set out on a quest to make a vegan spinach and tofu burek.
If you’re not sure that this is, keep reading 🙂
For the first time, I indulged in a vegan burek at a Bosnian eatery in Ljubljana, Slovenia. This delightful experience awakened my palate to an exquisite array of flavors and textures. The flaky, perfectly crisp pastry enveloped a savory filling that was both hearty and satisfying. The enchanting blend of spices and vegetables came together in a really lovely savory pastry.
I am now conjuring a delightful version with a filling of spinach, tofu, and vegan cheese, enriched with the fragrant qualities of dill and mint to elevate its deliciousness. The pastry shell, golden and flaky, cradles the vibrant and healthy filling. The combination of spinach and tofu provides a hearty yet light texture, while the vegan cheese melts into creamy perfection. Each bite offers a burst of flavor, with dill adding a hint of earthiness and mint providing a refreshing twist.
Prep Time: 1 hr |Cook Time: 15 min| Bake Time: 35 min | Yields 4 portions
Ingredients
- 7 sheets phyllo dough
- 1/3 c butter – melted
- 12oz frozen spinach
- 6oz firm tofu, crumbled
- 1 large onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 cup dill and mint – fresh, finely minced
- 1/2 cup vegan feta – grated
- 1/3 cup vegan mozzarella – shredded
Method
Heat the 2 tbsp olive oil in a frying pan over medium heat. Cook the onion for 5–7 minutes, until soft, then add the garlic and cook for 1 minute. Add the spinach, tofu, nutritional yeast, lemon juice, and salt. Stir and cook for 5 minutes. Remove from the heat and let cool.
Preheat the oven to 400° F. Line a baking tray with baking paper and set it aside.
Roll out the phyllo dough. Keep it covered with a clean, slightly damp tea towel while you work. Lay one sheet on a clean work surface, brush lightly with the melted butter, and layer 6 more sheets on top, brushing each one with the melted butter. In case you run out of butter, melt some more. It’s important to apply fat between each and every layer of phyllo dough to obtain a flaky pastry once baked. The absence of fat will make your pastry less crispy and possibly raw in the center.
Incorporate the mozzarella, feta, and fresh herbs into the spinach mixture.
Spoon the filling along one long edge, then roll the pastry into a log and coil it in a loose spiral. Don’t coil the log too tightly or the center won’t cook all the way through. Tuck in the end and seal the edge. Place the burek seam-side down on the prepared tray, brush the top with some melted butter, and sprinkle with sesame seeds if using.
Bake for 35 minutes, until deeply golden and crisp. Rest for 10 minutes, then slice and serve warm.
Extras and Tips
- Squeeze the spinach well: Press it in a sieve or wring it out in a clean tea towel until no more liquid comes out. This keeps the pastry crisp.
- Keep phyllo covered: Use a clean, slightly damp tea towel, but avoid letting it touch the pastry for too long or it may become sticky.
- Store leftovers: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven until hot and crisp.
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