Beetroot and Gorgonzola Burek Slices
By OcadoLife
Published on 16 October 2024
Inspired by the traditional flaky bakes of her Macedonian heritage, pastry pro Spasia Dinkovski created these mouthwatering Beetroot and Gorgonzola Burek Slices, which are perfect for a party. “With its golden pastry crust and generous filling, this pie is the real deal. Go bite-size or bigger to suit your bash.” If you want a veggie option, just swap the gorgonzola for brie or feta.Time and servings
1 hrTotal time
20Servings
20 minsPrep time
40 minsCooking time
Ingredients
- 200ml vegetable oil (or use sunflower), plus extra for the dish
- 2 (250g) packs cooked beetroot, diced
- 1 onion, finely sliced
- 30ml white wine vinegar (or use apple cider vinegar)
- 1 orange, zest finely grated
- 4 medium eggs
- 2 (270g) packs filo pastry, defrosted if needed
- 400g gorgonzola, cut into chunks
- 1 tbsp pomegranate molasses, to drizzle
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a large baking dish (approx. 35 cm x 25 cm) with oil.Step 2
Combine the beetroot, onion, vinegar and orange zest in a bowl; season well and set aside.Step 3
In a large jug, whisk the eggs and oil; season with a pinch of salt.Step 4
Unroll the filo and cover with a clean, slightly damp tea towel. Line the base of the dish with 3 sheets of filo, brushing each liberally with egg mixture and overlapping them as you go. Scrunch them up to fill just the bottom of the tin, ensuring there aren’t any gaps.Step 5
Scatter over the cheese; repeat the pastry layer as per step 4.Step 6
Top with the beetroot mix, then finish with a double pastry layer (6 sheets) as per step 4.Step 7
Bake for 40 mins or until golden. Leave to stand in the dish for 5 mins; transfer to a board to cool for at least 15 mins, before slicing into 15-20 bites depending on how big you want them to be. Drizzle with pomegranate molasses just before serving. Chill leftover bites in an airtight container for 3 days. Reheat in the oven as per step 1 for 6-8 mins.Step 8
Recipe Tip: Allow at least an extra 15 mins for cooling.