Vegetarian Burek
A savory, flaky pastry made with thin sheets of phyllo dough and a rich cheese filling. This traditional Balkan snack is perfect for a quick meal or appetizer.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 733 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 450 gphyllo dough, thawed
- 200 gfeta cheese, crumbled
- 250 gcottage cheese
- 2 pcsegg, large
- 80 ggreek yogurt
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
for brushing
- 60 mlvegetable oil
Equipment
round baking pan · pastry brush · large bowl
The method
Step by step
- 1
Preheat your oven to 190°C (375°F). Lightly grease a round baking pan, about 24-26 cm (9-10 inches) in diameter.
About 10 min
- 2
In a large bowl, combine the crumbled feta cheese, cottage cheese, eggs, Greek yogurt, salt, and black pepper. Mix well until the filling is evenly combined.
About 5 min
Cook’s note: Taste and adjust seasoning if needed.
- 3
Carefully unroll the phyllo dough. Keep the sheets covered with a damp cloth to prevent them from drying out while you work.
About 1 min
Cook’s note: Phyllo can dry out very quickly, so work efficiently.
- 4
Lay one sheet of phyllo dough on a clean surface. Brush it lightly with vegetable oil.
Cook’s note: A pastry brush works best for even coating.
- 5
Place a second sheet of phyllo on top of the first and brush it with vegetable oil as well.
- 6
Spread a generous line of the cheese mixture along one long edge of the doubled phyllo sheets.
About 1 min
Cook’s note: Don't overfill, or it will be hard to roll.
- 7
Carefully roll the phyllo sheets tightly into a long, thin cylinder, enclosing the cheese filling.
About 1 min
- 8
Take the rolled phyllo and gently coil it into a spiral shape, starting from the center of your greased baking pan.
About 1 min
Cook’s note: Work carefully to keep the spiral intact.
- 9
Repeat steps 4-8 with the remaining phyllo sheets and cheese filling, adding each new coiled roll to the end of the previous one in the pan, forming a continuous spiral until the pan is full.
About 15 min
- 10
Brush the top of the assembled burek generously with any remaining vegetable oil.
About 1 min
- 11
Bake in the preheated oven for 35-40 minutes, or until the burek is golden brown and crispy on top.
About 40 min
Cook’s note: Check for doneness by listening for a hollow sound when tapped.
- 12
Remove from the oven and let it cool slightly in the pan before slicing and serving.
About 5 min
Cook’s note: Burek is best served warm.
Per serving
Nutrition
- Calories
- 733.1kcal
- Protein
- 26.8g
- Carbs
- 68.2g
- Fat
- 38.7g
- Fibre
- 2.3g
- Sugar
- 5.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover burek in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through and crispy.
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