Homemade Cheese Burek
Crisp, coiled filo pastry filled with ricotta, feta and parsley. Make it at home, or see what independent home kitchens near you are offering.
By HomeChefs Kitchen Team · · No ratings yet
- Servings
- 6
- Preparation
- 20 min
- Cooking
- 35 min
Cheese burek is all about the contrast: thin, crisp pastry wrapped around a soft, savoury filling. This version uses ready-made filo, so you can focus on rolling and shaping rather than stretching dough. Ricotta makes the filling creamy, while feta brings a salty edge. If your ricotta looks wet, let it drain in a sieve before mixing; a drier filling helps the pastry crisp up.
Keep the filo you are not using under a clean, lightly damp tea towel, and work with two sheets at a time. Roll the filling loosely rather than packing it in tightly, then coil the logs into a baking dish. The spiral does not need to look perfect: leave a little room between the rolls so their edges can brown. Let the burek rest for a few minutes after baking before cutting it into wedges.
Want a home-cooked meal without making one yourself? On HomeChefs, meals come from independent home kitchens. Enter your area to see what kitchens near you are offering, then read a listing before ordering. Availability depends on where you live, and each kitchen chooses whether to offer collection, delivery or both. If you are hoping for cheese burek, check the current listings rather than assuming it is on the menu.
Ingredients
- 250 gfilo pastry, about 10 sheets
- 250 gricotta
- 150 gfeta, crumbled
- 15 gflat-leaf parsley, finely chopped
- 1 gfreshly ground black pepper
- 60 mlolive oil
Method
Heat the oven to 190°C. Lightly brush a 28 cm round baking dish with some of the olive oil.
If the ricotta is wet, drain it in a sieve. Mix it with the feta, parsley and black pepper. Divide the filling into five portions.
Lay out two filo sheets, one on top of the other, and brush the top sheet lightly with olive oil. Keep the remaining filo covered with a clean, lightly damp tea towel.
Spread one portion of filling in a narrow line along a long edge of the filo. Roll it into a loose log, then place it in the dish, curving it towards the centre. Repeat with the remaining filo and filling to form a spiral.
Brush the top with the remaining olive oil. Bake for 30–35 minutes, until the pastry is deeply golden and crisp. Rest for 5 minutes before cutting into wedges.
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