Burek phyllo pie

Burek phyllo pie

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1 package of phyllo pastry (found in the frozen section of your grocery store),
1/2 pound feta cheese,
5 large eggs,
2 tablespoons of extra virgin olive oil,
1/4 lb. butter.


1. Crumble the feta cheese and mix it with the eggs in a bowl.

2. Melt the butter in a separate container and mix it with the extra virgin olive oil.

3. Unwrap the phyllo sheets and place them on your kitchen counter. I usually use a double sheet for each individual roll, but you can use single if you prefer. Use a pastry brush and spread some butter over the phyllo sheet, then spoon some of the cheese-egg mixture over it loosely and roll it into a long snake.

4. Repeat with the other phyllo until you run out of ingredients.

5. Place all the burek rolls into a round baking pan and cook it in a preheated oven at 450 F for about 20 minutes or until golden brown and crispy.

6. Let the burek stand out of the oven for 5-10 minutes covered with a kitchen towel before serving.


Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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