Popaj sirnica MY WAY... jer ste vi tako tražili!!!

Zbog  mog zavijanja i tupljenja, sad već većina ljudi oko mene nadam se zna da burek može biti samo od mesa, a da je sa sirom sirnica, špinatom zeljanica, krumpirom krumpiruša i td. Tko ne zna, sedi na vuhima, kak bi Đurđa rekla!!! Za početak treba nabaviti jednu poštenu tepsiju za burek. Po mogućnosti, okruglu nešto dublju varijantu. Meni su najdraže one emajlirane plave, osnovni inventar svake bakine kuhinje. Tko nema navedenu tepsiju prvo kod bake provjeriti da li se može tamo drpit, tko se ne može ni tako snaći neka bude kreativan s ostalim rajnglama u kuhinji.

Thanks to my constant nagging about it, and constant repeating the fact that burek can only be 'Burek' when it is made with meat, and that 'Sirnica' is made with cheese, 'Zeljanica' with spinach, 'Krumpiruša' with potatoes and so on…, everyone by now should know that fact. Who is still unclear about that, has been sitting on his or hers ears as granny Đurđa would say. For starters, a proper baking pan should be obtained. The pan should be round, and somewhat deeper than a regular pizza pan. I personally prefer the blue email kind, a basic inventory in all of our grandmother’s kitchens. If one does not have such a pan, he or she should try to obtain one from the previously mentioned place. If such attempt fails, use your creativity in finding a suitable replacement.

Popaj sirnica MY WAY

SASTOJCI: paket kora za savijače/pite (ako se nabavljaju na Dolcu tam dole desno kod ulaza, onda 500/600 g tankih kora), pola kg svježeg bijelog sira, 2 jaja, 2 dcl punomasnog kiselog vrhnja, pet punih šaka mladog špinata, sol, 2 češnja češnjaka krupno nasjeckati, dodatno jedno jaje umutiti s dvije žlice kiselog vrhnja, suncokretovo ulje.

NEEDED: 1 package pastry leaves or fillo dough sheets (500 grams),  500 grams cottage cheese, 2 eggs, 2 dcl sour cream, 5 handfuls of spinach, salt, 2 garlic cloves roughly chopped, additional one beaten egg mixed with two spoonfuls of sour cream, sunflower oil.

POSTUPAK: Oprati, očistiti i kratko blanširati (2 min) mladi špinat. Prebaciti špinat na tavu s malo maslinova ulja na kojem se kratko popržio krupno sjeckani češnjak. Špinat kratko prodinstati i lagano začiniti solju.
Sir prebaciti u zdjelu, dodati dva umućena jaja i kiselo vrhnje, začiniti solju i lagano promiješati. Ne previše da se baš skroz ne razbiju grudice sira. Ne bi bila velika pogreška kada bi se sve pretvorilo u jednoličnu masu, ali smatram da je s grudicama nekako cijela priča rustikalnija :)
Sada nauljiti dno i stranice tepsije uljem. Na dno staviti dva lista kora za savijače, koje se između također premažu uljem. Kore će viriti preko ruba ali to ne smeta, kasnije se one svinu prema unutra. Na njih staviti tri do četiri žlice nadjeva od sira, rasporediti i prekriti jednim listom. Premazati uljem.
Na uljem premazani list rasporediti špinat. Prekriti s dvije kore, međusobno premazane uljem.
Dalje redom sve slagati kao što je ranije opisano prema sistemu: dvije kore međusobno premazane uljem, sloj nadjeva od sira, jedna kora premazana uljem na koju ide sloj špinata, pa opet dvije kore itd.
Redati slojeve dok se ne potroši materijal. Meni obično ispadnu tri sloja sira i dva sloja špinata.
Na vrh dolaze dvije kore. Sada savinuti sve rubove koji vire izvan tepsije prema sredini. Ti rubovi kora će kod savijanja vjerojatno popucati, ali zbog toga se ne treba puno nervirati. Lagano sada još sve premazati uljem i na nekoliko mjesta izbosti vilicom. Ovako pripremljena pita može pokrivena prozirnom folijom stajati u hladnjaku do trenutka pečenja.
Zagrijati pećnicu na 200°C. Pitu prije pečenja još premazati mješavinom jaja i kiselog vrhnja. Peći do 45 min. Kada počne odozgo intenzivno tamnjeti prekriti alu folijom.
Ispečenu pitu ostaviti prekrivenu da se pohladi barem pola sata.

METHOD: Wash and put the spinach in some boil water for approx 2 min. Lightly toast coarsely chopped garlic in a pan on one spoonful of olive oil, add drained spinach and some salt. Sauté for a while, then put aside. 

In a separate bowl, mix together cottage cheese, sour cream and some salt. Lightly but carefully mix together, not too much. Some lumps of cheese should be preserved, it makes the whole story more rustic :)

Start by pouring some oil on the bottom of the pan, also oiling the sides. First two sheets of dough are put on the bottom, they should also be oiled in between. Dough sheets will be sticking out of the pan, but don’t let it bother you. Later on they will be folded towards the middle to seal off the top layer. A top the sheets 4 spoonfuls of cheese filling are put. Then the cheese is covered with one more dough sheet drizzled in oil. 

Now it’s time to put the spinach in, so spread the half of your spinach filling. Cover with two sheets of dough oiled in between. 

Continue putting layer in the described order: two sheets of dough oiled in between, a layer of cheese filling, one sheet of dough drizzled with oil on top one puts spinach. I usually have three layers of cheese filing and two of spinach filling. 

Always finish with two sheets of dough. Now that one has put all the layers in, all the excess dough sticking out of the pan is folded in towards the middle. When done so, the top of the Sirnica should be drizzled with some more oil. Fork can then be used to make few stab points all over the surface. Sirnica prepared in this way can be stored in the fridge until the time of baking covered in clean foil. 

Before putting Sirnica into the oven, the top is brushed with an egg and sour cream mixture. It is then baked for approx 45 minutes at 200°C. If Sirnica starts to get a bit too much color, cover it with aluminum foil and continue baking. 

Once baked through it should be left to rest covered, for at least half an hour.

BON APPETIT!!!