- Prepare the Silverbeet:
- Separate the white stems from the green leaves of the silverbeet.
- Chop the white stems and finely dice the onion.
- Sauté the Vegetables:
- Heat olive oil in a pan over medium heat.
- Add the chopped silverbeet stems and diced onion. Sauté until soft and lightly browned, seasoning with salt and pepper.
- Add the green leaves of the silverbeet to the pan and sauté until wilted. Remove from heat.
- Mix the Filling:
- Transfer the cooked silverbeet and onions to a bowl.
- Add the crumbled feta and grated mozzarella to the mixture and stir well to combine.
- Prepare the Filo Pastry:
- Lay out three sheets of filo pastry, overlapping them slightly to form one long sheet.
- Brush the edges with melted butter to join the sheets together.
- Add another layer of filo on top, creating a double thickness. Brush again with melted butter.
- Assemble the Burek:
- Spread the silverbeet and cheese mixture along the bottom long edge of the filo pastry.
- Keep the filling in a thin, tight line as you roll the pastry from the bottom edge into a long "sausage."
- Once rolled, carefully shape the pastry into a scroll.
- Baking:
- Place the scroll into a cold, ovenproof dish. If the pastry feels dry or starts to crack, moisten it lightly with a little water.
- Brush the top of the scroll with the whisked egg and sprinkle with nigella seeds.
- Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, until golden brown.
- Serve:
- Remove the burek from the oven and let it cool slightly before serving.
- Slice into portions and enjoy!
