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Croatian-Serbian meat, cheese or vegetable pie made with flaky filo (also spelled "phyllo") dough. There are myriad versions, including the coiled variety, among Bulgarians, Bosnians, Serbians, and others. And, of course, there are the famous triangle-shaped Greek spanakopitas.

Makes 6 servings of Cheese Burek Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour




1 pound feta cheese, crumbled 8 ounces cream cheese, softened 2 large eggs, beaten 4 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill 1 (1-pound) package filo dough, thawed 1/2 cup (1 sticks) butter, melted 1/2 cup good-quality olive oil Preparation:

1. 2.

In a large bowl, mix together cheeses until light and fluffy. Add eggs and herbs, mixing well. Separate filo dough into two piles of 24 sheets. Cut filo dough sheets in half. You should have two piles of 48 leaves. Cover with damp towel or plastic wrap.


Heat oven to 375 degrees. Mix together melted butter and olive oil. Using a pastry brush, butter 6 (8-inch) round shallow pans.


Lay down 2 sheets of filo dough and brush with butter mixure. Repeat with 2 more sheets and butter. Spread 1/6 of the cheese mixture on top and to the edges.


Lay down 2 sheets of filo dough and brush with butter mixture. Repeat with 2 more sheets. Tuck edges of filo down down sides of pan to create a rounded edge. Brush generously with butter mixture. Repeat for 5 remaining pies. Each pie will use 4 sheets on the bottom and 4 sheets on the top for a total of 8 sheets each.


Bake 20-30 minutes or until golden brown. Serve warm or at room temperature. Can be frozen unbaked. Bake directly from freezer, increasing baking time by at least 15 minutes.