Feta Cheese Burek Recipe

Phyllo dough: Thin, flaky pastry dough used in many Mediterranean and Middle Eastern dishes.

Feta cheese: A crumbly, tangy cheese made from sheep's milk or a mixture of sheep and goat's milk.

Eggs: Used to bind the filling and add richness.

Olive oil: Adds moisture and helps to crisp up the phyllo layers.

Salt: Enhances the flavors of the other ingredients.

When working with phyllo dough, keep it covered with a damp cloth to prevent it from drying out and becoming brittle. This will make it easier to handle and layer.

• phyllo dough - Substitute with puff pastry: Puff pastry can provide a similar flaky texture, though it will be richer and more buttery.

• crumbled feta cheese - Substitute with ricotta cheese: Ricotta is milder and creamier, offering a different but pleasant texture and flavor.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese has a tangy flavor similar to feta, making it a good alternative.

• beaten eggs - Substitute with silken tofu: Silken tofu can mimic the binding properties of eggs, suitable for a vegan option.

• beaten eggs - Substitute with flaxseed meal and water: Mixing flaxseed meal with water creates a gel-like consistency that can replace eggs in binding.

• olive oil - Substitute with melted butter: Melted butter can provide a richer flavor and similar moisture content.

• olive oil - Substitute with vegetable oil: Vegetable oil is a neutral-flavored alternative that can be used in place of olive oil.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the recipe.

• Allow the feta cheese burek to cool completely before storing. This prevents condensation from forming, which can make the phyllo dough soggy.
• Wrap individual pieces of the burek tightly in plastic wrap or aluminum foil. This helps maintain freshness and prevents the layers from drying out.
• Place the wrapped pieces in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture and odors.
• Store the container in the refrigerator if you plan to consume the burek within 3-4 days. The cool temperature will keep the feta cheese fresh and the phyllo dough crisp.
• For longer storage, place the wrapped pieces in the freezer. The burek can be frozen for up to 2 months without losing its quality.
• When ready to enjoy, thaw the frozen burek in the refrigerator overnight. This gradual thawing helps maintain the texture of the phyllo dough.
• Reheat the burek in a preheated oven at 180°c (350°f) for about 10-15 minutes. This will restore the crispiness of the phyllo dough and warm the feta cheese filling.
• Avoid reheating in a microwave, as this can make the phyllo dough chewy and less enjoyable.
• If you have leftover burek that has been reheated, store it in the refrigerator and consume it within 1-2 days for the best taste and texture.

• Oven Method: Preheat your oven to 180°C (350°F). Place the leftover feta cheese burek on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent it from drying out. Bake for about 10-15 minutes, or until heated through and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the burek slices in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the burek is warmed and the phyllo dough is crispy.

• Microwave Method: Place the feta cheese burek on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly. Note that this method may not keep the phyllo as crispy as the other methods.

• Air Fryer Method: Preheat your air fryer to 160°C (320°F). Place the burek slices in the air fryer basket in a single layer. Heat for 5-7 minutes, or until the burek is warmed through and the phyllo dough is crispy.

• Oven: Used to preheat and bake the burek until it is golden brown.

• Mixing bowl: Used to combine the crumbled feta cheese, beaten eggs, and salt.

• Baking tray: The surface on which you will layer the phyllo dough and feta mixture.

• Pastry brush: Used to brush olive oil onto each layer of phyllo dough.

• Measuring cup: Used to measure out the olive oil.

• Knife: Used to cut the burek into pieces after it has cooled slightly.

• Spatula: Helpful for spreading the feta mixture evenly over the phyllo dough layers.

Prepare the filling: Mix the feta cheese, eggs, and salt in advance and store in the fridge.

Use pre-made phyllo: Buy pre-made phyllo dough to skip the time-consuming process of making it from scratch.

Layer efficiently: Lay out all your phyllo sheets and brush them with olive oil in one go to streamline the process.

Preheat the oven: Ensure your oven is preheated to 180°C (350°F) before you start assembling the burek.

Cut before baking: Score the top layer of phyllo dough before baking to make cutting easier later.