Spinach Cottage Cheese Burek
Crispy layered filo baked with spinach, low fat cottage cheese, egg, a little light feta and mild onion garlic, finished with yogurt for a lighter burek that still feels satisfying
Ingredients
- Filo pastry, 10 sheets (about 250 g)
- Spinach, 350 g (fresh or frozen, well squeezed if frozen)
- Onion, 1 medium (about 120 g), finely chopped
- Garlic, 1 clove, finely chopped
- Cottage cheese (low fat), 300 g
- Feta (light if possible), 70 g, crumbled
- Eggs, 2
- Plain yogurt (low fat), 150 g
- Olive oil, 1 tbsp (15 ml)
- Salt, 3/4 tsp (or to taste)
- Black pepper, 1/2 tsp
- Dill (fresh or dried), 1 tbsp
Instructions
- Heat oven to 190°C and lightly oil a baking dish (about 20×30 cm).
- Cook spinach mix. In a pan, warm the olive oil, sauté onion 3–4 minutes, add garlic 30 seconds, then add spinach and cook until hot and any moisture evaporates. Let cool 5 minutes.
- Mix filling. In a bowl, combine cottage cheese, feta, eggs and yogurt. Stir in the spinach mixture. Taste and adjust salt and pepper.
- Layer. Put 2 filo sheets into the dish (edges can overhang). Lightly brush with a bit of oil. Add 2 more sheets, lightly oil. Spread half the filling. Add 2 sheets, lightly oil, spread remaining filling. Top with remaining sheets, lightly oiling between.
- Tuck in edges, score the top into portions with a knife.
- Bake 30–40 minutes until deeply golden. Rest 10 minutes before slicing.
Notes
- If using frozen spinach, squeeze very well, then still cook it briefly to drive off extra water.
- Keeping oil to a light brushing gives crisp layers without heaviness.
Variations
- Add grated zucchini (200 g, squeezed well) for a softer, fresher filling.
- Swap dill for parsley for a more neutral taste.
- Make it extra light by using only cottage cheese and skipping feta (add a pinch more salt).
- Add 2 tbsp ground flaxseed to the filling for more fiber and steadier blood sugar.
Calories estimate
| Ingredient | Amount | kcal |
|---|---|---|
| Filo pastry | 250 g | 675 |
| Spinach | 350 g | 81 |
| Onion | 120 g | 48 |
| Garlic | 1 clove (3 g) | 4 |
| Cottage cheese (low fat) | 300 g | 216 |
| Feta | 70 g | 186 |
| Eggs | 2 | 144 |
| Yogurt (low fat) | 150 g | 90 |
| Olive oil | 1 tbsp | 119 |
| Salt | 3/4 tsp | 0 |
| Black pepper | 1/2 tsp | 3 |
| Dill | 1 tbsp | 4 |
| Total (2 portions) | 1570 |