📝 About This Recipe
Transport your senses to the bustling bakeries of the Balkans with this authentic Cheese Burek, a masterpiece of flaky, golden-brown phyllo dough and a rich, tangy cheese filling. This traditional savory pie balances the shatteringly crisp texture of paper-thin pastry with a creamy, melted center of feta and cottage cheese. Perfect for a leisurely brunch, it’s a comforting, soul-warming dish that represents the pinnacle of artisanal pastry craft.
🥗 Ingredients
The Pastry
- 1 package Phyllo dough (16 oz, fully thawed at room temperature)
- 1/2 cup Unsalted butter (melted)
- 1/4 cup Vegetable oil (mixed with the melted butter)
- 1/4 cup Sparkling water (for brushing between layers to add lightness)
The Cheese Filling
- 14 oz Feta cheese (high-quality, crumbled by hand)
- 1 cup Cottage cheese or Ricotta (drained of excess liquid)
- 1/2 cup Greek yogurt (full fat for richness)
- 2 large Eggs (lightly beaten)
- 1/2 teaspoon Black pepper (freshly ground)
- 1/4 teaspoon Salt (adjust based on the saltiness of the feta)
Topping
- 1 tablespoon Nigella seeds or Sesame seeds (optional, for crunch and aroma)
- 1 Egg yolk (mixed with a splash of water for the final wash)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 12-inch round baking pan or a large cast-iron skillet with the butter-oil mixture.
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2
In a large mixing bowl, combine the crumbled feta, cottage cheese, Greek yogurt, beaten eggs, and black pepper. Mix thoroughly until a chunky, creamy paste forms. Taste before adding salt, as feta can be quite salty.
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3
Prepare your workstation by laying out the thawed phyllo sheets on a clean, dry surface. Keep them covered with a slightly damp kitchen towel to prevent them from drying out and becoming brittle.
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4
Whisk together the melted butter, vegetable oil, and sparkling water in a small bowl. This 'wash' is the secret to a light, airy pastry.
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5
Lay one sheet of phyllo flat and brush it lightly with the butter mixture. Place a second sheet directly on top and brush again.
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6
Spread about 3-4 tablespoons of the cheese mixture in a thin line along the long edge of the phyllo sheets, leaving about an inch of space from the edges.
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7
Carefully roll the phyllo sheets up tightly into a long 'rope' or cigar shape, enclosing the cheese filling completely.
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8
Starting from the center of your prepared baking pan, coil the first rope into a tight spiral (like a snail shell).
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9
Repeat the rolling process with the remaining phyllo and cheese. Attach each new rope to the end of the previous one in the pan, continuing the spiral outward until the pan is full.
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10
Brush the entire top of the Burek generously with the remaining butter-oil mixture and the egg yolk wash for a deep golden finish.
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11
Sprinkle with nigella seeds or sesame seeds if desired for an authentic look and nutty flavor.
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12
Bake in the center of the oven for 35-40 minutes, or until the pastry is puffed up and a rich, mahogany golden-brown.
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13
Remove from the oven and immediately splash a few drops of cold water over the top, then cover with a clean towel for 5 minutes. This 'shocks' the pastry, keeping it crisp while softening it just enough to slice easily.
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14
Slice into wedges and serve warm.
💡 Chef's Tips
Always keep phyllo covered with a damp towel; it dries out in minutes and will crack if exposed to air. Using sparkling water in your butter wash creates steam between the layers, resulting in a much flakier Burek. Don't overfill the rolls; if there is too much cheese, the steam will cause the pastry to burst during baking. For the most authentic flavor, use a mix of sheep's milk feta and a milder creamy cheese like Ricotta. If you have leftovers, reheat them in the oven rather than the microwave to restore the crunch.
🍽️ Serving Suggestions
Serve with a tall glass of cold, salted liquid yogurt (Ayran or Kefir) for the most traditional experience. Accompany with a side of fresh tomatoes, cucumbers, and Kalamata olives to cut through the richness. A dollop of Ajvar (Balkan roasted red pepper spread) adds a wonderful smoky sweetness. Pair with a strong cup of Turkish coffee or a robust black tea for a complete breakfast. Serve alongside a simple salad of thinly sliced onions and parsley dressed with lemon juice.