a specialty of Eastern Europe. Probably one of the most favored Balkan dishes. Burek can be made two different ways: with homemade dough or with pre-made, store-bought phyllo dough. We will use pre-made phyllo dough for this recipe. You can fill it with feta cheese, potatoes, meat, spinach, or boiled cabbage. Feta cheese will be used in this one. What a delicious lunch! And incredibly simple to create! For authenticity, eat with yogurt.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 burek |
Ingredients
- 1 cup feta cheese
- 1 cup sour cream
- 1 cup cottage cheese
- ½ (8 ounce) package cream cheese (such as Philadelphia®), softened
- 2 eggs
- 1 (8 ounce) package phyllo dough
- 1 cup milk
- 1 cup vegetable oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
- Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
- Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
- Bake burek in the preheated oven until golden brown, about 40 minutes.
- Feta cheese is salty, so apply moderately. Although it is good to be generous, in this case, a decent amount goes a long way.
- Nutrition data for this recipe includes the full amount of milk and oil. The actual amount consumed will vary.
Nutrition Facts
| Calories | 774 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 1 g |
| Protein | 19 g |
| Saturated Fat | 24 g |
| Sodium | 917 mg |
| Sugars | 4 g |
| Fat | 66 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and a hit with the kids