Best 2 Feta Cheese Burek Phyllo Dough Recipes

Delight your taste buds with the irresistible Feta Cheese Burek, a culinary masterpiece that seamlessly blends crispy phyllo dough with a savory filling of creamy feta cheese. Embark on a culinary journey as we explore two enticing variations of this beloved dish: the traditional Feta Cheese Burek and the delectable Spinach and Feta Cheese Burek.

Indulge in the classic Feta Cheese Burek, where layers of golden phyllo dough encase a generous portion of creamy feta cheese, creating a symphony of flavors and textures. Experience a burst of tangy feta with every bite, perfectly complemented by the crispy and flaky phyllo dough.

For a delightful twist, delve into the Spinach and Feta Cheese Burek, where tender spinach joins forces with creamy feta cheese, creating a vibrant green filling. This vegetarian delight offers a harmonious balance of flavors, with the earthy spinach adding a touch of freshness to the richness of the feta cheese.

Whether you prefer the classic Feta Cheese Burek or the vibrant Spinach and Feta Cheese Burek, both recipes promise an unforgettable culinary experience. Prepare to tantalize your taste buds and embark on a journey of flavors with these irresistible burek creations.

Here are our top 2 tried and tested recipes!

FETA CHEESE BUREK (PHYLLO DOUGH)

Feta Cheese Burek (Phyllo Dough) image

An Eastern European delicacy. Probably one of the most loved foods from the Balkans. There are two ways to create burek: with homemade dough or with phyllo dough (pre-made store-bought). In this recipe we will be using the pre-made phyllo dough. You can put potatoes, meat, spinach, boiled cabbage, or feta cheese inside! This one will be with feta cheese. Truly a tasty meal! And very easy to make! Eat with yogurt for authenticity.

Provided by An Ko

Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie

Time 1h10m

Yield 6

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 773.7 calories, Carbohydrate 26.5 g, Cholesterol 145.7 mg, Fat 66.2 g, Fiber 0.7 g, Protein 19.4 g, SaturatedFat 23.7 g, Sodium 916.6 mg, Sugar 4 g

" BUREK" OR FETA CHEESE PHYLLO PIE

Ok, there are different version of BUREK (some eastern Europeans even Greeks) roll a fresh dough and then spend more time rolling, folding and waiting. But if you're like me and my mom, use phyllo! It's quick and you can always keep it in the freezer. I remember while I was growing up and my mom would make this every Sunday! The smell alone coming from our kitchen used to make me come running home. Please excuse the directions, but the recipe doesn't really have measurements or written directions! This is an old recipe and no one ever wrote it down.

Provided by veraj9170

Categories Savory Pies

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (32 ounce) package phyllo dough
5 -6 eggs
1 -3 cup milk
3 cups feta
2 tablespoons oil
1 (16 ounce) cottage cheese

Steps:

FIRST - Let me explain the Feta. We have an Italian Market that sells fresh fruits and veggies etc. and they have a fresh cheese section. I always buy a block of French Feta Cheese. I use half for this recipe and the rest for omelets etc. You can use the prepacked Feta but if you want the full experience you'll need a lot. Also, you may use other variety of Feta (there's Hungarian, Bulgarian even a salt free one) The French is very salty which is why I add cottage cheese. It kind of balances out the saltiness abit. YOU JUST NEED 1 PACKAGE OF PHYLLO. Mine says 32 oz, buy the long box not the country (it's too thick).
Preheat oven to 350°F.
In large mixing bowl beat eggs, add 2 cups milk and mix well. Take your block of Feta and cut in half. Use one 1/2 and refrigerate the other. Crumble the Feta into the egg mix and add cottage cheese. Make sure you have nice chunks. Mix well, the mixture should be thick and very lumpy. If too thick add more milk (hence the extra milk).
Take a large deep baking dish. Sprinkle oil on bottom only (dip your spoon into oil, take out and just drizzle slightly). Lay one sheet phyllo and drizzle with oil, continue until you have 4 sheets. When you add the last sheet place your hand flat on the phyllo sheets and GENTLY gather, without tearing by pulling the sides slightly toward center. (It should resemble a crumpled bed) :).
Use 1 full Ladle of the egg/feta mixture onto the layer, you don't need to cover all the phyllo (TRUST ME) just don't leave the feta in one spot distribute.
Layer another phyllo sheet and sprinkle with oil. Layer another sheet of phyllo and again crumple the center then sprinkle the oil (just a little). One Ladle of the egg/feta mix. Continue in this pattern (Don't forget to gather the center each time). If you see that you have alot of the egg/feta mix left you can start to add more than the 1 ladle. Your last layer should be 3-4 layers of phyllo. Don't sprinkle with oil yet. Take a soup spoon and with the handle, tuck in the sides. Now sprinkle with oil.
Bake for about 30-40 minutes or until the top is puffed and nicely browned.
Your kitchen with smell wonderful. The Burek will puff high off the top of the pan but once cooled will drop. You must cool completely or you will nto be able to cut with out it falling apart.
It's moist and a bit salty and goes great with a nice cold beer! You can serve as main meal with salad or as appetizer (cut into small squares).

Nutrition Facts : Calories 428.1, Fat 19.3, SaturatedFat 8.8, Cholesterol 120.6, Sodium 971.9, Carbohydrate 43.8, Fiber 1.4, Sugar 2.8, Protein 18.5

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly affect the final taste of your feta cheese burek. Use high-quality feta cheese, phyllo dough, and butter for the best results.
Prepare your phyllo dough properly: Phyllo dough can be tricky to work with, but there are a few things you can do to make it easier. First, make sure to thaw the dough completely before using it. Second, brush each sheet of dough with melted butter before assembling the burek. This will help to prevent the dough from drying out and cracking.
Don't overfill the burek: It's important to not overfill the burek, or it will be difficult to fold and seal. Aim for a filling that is about 1/2-inch thick.
Bake the burek until it is golden brown: The burek should be baked until the phyllo dough is golden brown and crispy. This will take about 30-35 minutes.
Allow the burek to cool slightly before slicing: Once the burek is out of the oven, allow it to cool slightly before slicing. This will help to prevent the filling from oozing out.

Conclusion:

Feta cheese burek is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover feta cheese. With a little planning and effort, you can easily make this dish at home. So next time you're looking for a new and exciting recipe to try, give feta cheese burek a try!