Burek with Swiss chard and vegan mince

Method

1. 1.Wash the Swiss chard and remove the stalks. Peel the onion and chop it into pieces of any size. Check the filo pastry packaging and heat the oven to the stated temperature.
2. 2.Fry the onion in a pan over a medium heat with a little salt and pepper (with or without oil, as you like).
3. 3.When the onion turns slightly golden, add the mince crumbles and fry the mixture for 3-5 minutes.
4. 4.Add the Swiss chard leaves to the pan and cover. Leave for a few minutes so the chard steams slightly. Then uncover, stir and fry just until the chard wilts. Take the mixture off the heat.
5. 5.Protect the counter with a clean tea towel. Spread the first sheet of filo pastry out on it. Dip a brush in a glass of water and brush the whole sheet.
6. 6.Along one of the longer edges, add 1/3 of the prepared filling. It is best to lay it in two lines: one line of chard and right next to it a second line of mince and onion.
7. 7.Start rolling from the side with the filling. Roll the sheet tightly into a long snake, brush it with water (or oil) again and coil it into a roll – the burek.
8. 8.Brush the burek with water (or oil) again and sprinkle over your chosen seasonings and herbs. I chose onion powder, a mix of Italian herbs and salt. Place the burek on a baking tray lined with baking paper.
9. 9.Repeat the process with the remaining two sheets of pastry and the rest of the filling. * If you like your bureks more generously filled, I recommend doubling the amount of filling.
10. 10.Place the tray in the oven and bake for 2/3 of the time stated on the pastry packaging.
11. 11.Take the tray out of the oven and brush each burek with 1 tbsp of soy yoghurt. Make sure to coat the edges and the end of the roll well. Return the tray to the oven for the remaining baking time.
12. 12.Serve the burek while still warm, or let it cool and store it in a bag for a maximum of 2 to 3 days.