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by Caitlin Saniga

Any time company comes to visit, I try to squeeze in a trip to Euro Bakery for some fresh, hot burek. It’s impressive to watch baker Bari Sinani prepare the pastries, and the burek, like this pepperoni and mozzarella version, is to die for. Heck, I don’t need visitors for an excuse to stop by Euro Bakery. I go somewhat regularly for lunch or on Saturdays during my trip to the Roanoke farmers market, which is across the street.

Bari and Elizabeta Sinani own and operate Euro Bakery in Roanoke. On most days, you can spot their young son curled up in the back of the kitchen, watching TV from a folding chair. Bari, who was born in Macedonia, owned a bakery in Serbia. In 2000, he and Elizabeta, of Bosnia, moved to Roanoke. The couple opened the original Euro Bakery in 2010. You can read more about the Sinanis and their business in this Roanoke Times article from 2010.

I visited: Euro Bakery, a vendor inside the City Market Building in downtown Roanoke, Va., that specializes in Middle-European baked goods. Most notable is the selection of burek, rolled pastries made from fresh-tossed phyllo dough and filled with an assortment of goodies, including beef and onion, spinach and cheese, and my new favorite: pepperoni and mozzarella. Also available is a selection of baked goods such as braided breads, pretzels, crescent rolls, dark chocolate-filled rolls, baklava and tiramisu.

Elizabeta uses a rocking knife to cut burek into bite-size pieces.

I tried: This time, I had the pepperoni and mozzarella burek with marinara dipping sauce. But I’ve also tried and have been a fan of just about every type of burek they serve, including many of the specials.

Why it stood out: Bari Sinani, owner and baker at Euro Bakery, makes his own phyllo dough. Each pastry starts out as a small disc of dough that he works into a fine sheet by pressing out onto a flat surface with buttered hands and then lifting and tossing in the air. It’s an eye-catching spectacle. He says many people who prepare and sell burek, even in Turkey where it originates, use frozen dough. His burek is special because everything is fresh and it’s always served hot from the oven, so it’s totally crispy and flaky.

Bari tosses some fresh phyllo dough before rolling it full of beef and onions.

It cost: $5.50

Find out more:
Euro Bakery
32 Market Sqaure S.E.
Roanoke, VA 24011
540-344-0460
Euro Bakery on Facebook

*$6 Snacks is a recurring feature that reviews an area eatery’s snack — for $6 or less. Look at a map of the places we’ve tried. Help our map grow by submitting your own review. Find out how!

Euro Bakery on Urbanspoon

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by Caitlin Saniga

So much flavor is packed into this one-bite pastry cup.

  • 8 oz. fresh spinach, chopped
  • juice from 1/4 lemon
  • 3 tablespoons crumbled feta cheese
  • 3 tablespoons shredded mozzarella cheese
  • 3 tablespoons shredded Parmesan cheese
  • 1 clove garlic minced
  • 1 egg
  • 1/4 teaspoon salt
  • 24 phyllo dough cups

At first, it's going to seem like there's so much more cheese than spinach. But once you add the egg, the ratio of cheese to spinach evens out.

Cook spinach with lemon juice in a medium pan over medium heat. Remove spinach from heat once the leaves have shrunk down and are still juicy.

Preheat oven to 250 degrees.

Fill the cups to the top with spinach filling.

In a medium mixing bowl, combine cooked spinach, cheeses and garlic. In a separate bowl, use a fork to scramble the yolk and white of the egg. Drizzle about half of the egg liquid over the spinach mixture. Discard the rest of the egg. Sprinkle spinach mixture with salt, and stir to combine.

Arrange phyllo cups on a baking sheet, and fill each cup with a small spoonful of the spinach mixture.

Bake the cups in the oven for about 8 minutes, or until the cheese and phyllo start to turn golden. If necessary, cover the cups with foil to prevent the filling from becoming too dry.

Let cups cool slightly before serving. But, of course, these are best when served warm!

Makes 24.

Recipe: Caitlin Saniga

Photos: Caitlin Saniga

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