Bake 20 to 30 minutes or until golden brown.

8 ounces cottage cheese (undrained, not farmer's cheese). Tuck any straggly ends down the sides of the pan and, using a sawing motion and a serrated knife, cut the burek to the bottom into 12 slices. Bake 45 minutes to 1 hour or until golden brown.

Cut burek into 24 squares and generously brush the entire top with remaining butter. It is popular among Bulgarians, Bosnians, Serbians, Croats, Turks and, of course, there are the famous triangle-shaped Greek spanakopitas. Spread 1/6 of the cheese mixture evenly on top and to the edges. ), The Spruce Eats uses cookies to provide you with a great user experience. Then, using the last pile of filo dough, lay down 3 sheets at a time, brushing lightly with oil, until the pile is finished. Repeat two more times until you’ve used the second (9-sheet) pile of filo. Read these tips on Working with Filo Dough. Get our cookbook, free, when you sign up for our newsletter. If the top starts to brown too quickly, cover loosely with aluminum foil and continue to bake. This makes a great luncheon, entrée, brunch or appetizer course that can be served warm or at room temperature. Heat oven to 375 F. Lightly coat a 13×9-inch pan with cooking spray. Follow these easy steps that illustrate how to make burek.

They can be formed into horseshoe shapes, coils, cylinders or round pies, or baked in rectangular pans and cut into squares. Return to skillet and mix with salt and pepper to taste.

(Nutrition information is calculated using an ingredient database and should be considered an estimate. This Serbian recipe for meat burek or burek sa mesom is made with ground beef, pork, and lamb. In a large skillet, cook the meats, onion, and garlic until meat is no longer pink and onions are translucent. Repeat two more times until you’ve used one (9-sheet) pile of filo. Each pie will use 4 sheets on the bottom and 4 sheets on the top for a total of 8 sheets each.
Lay down 2 sheets of filo dough on top of the cheese mixture and brush with butter-oil mixture. Heat oven to 375 F. In a small bowl, mix together melted butter and ​olive oil. Separate filo dough into 3 piles (about 9 sheets each) and keep covered. There are myriad versions among Serbs, Bulgarians, Bosnians, Macedonians, Greeks, and Turks.

This recipe for cheese burek (burek sa sirom), a Balkan savory filo pie that can be filled with cheese, meat or vegetables, is made with Jack and cottage cheeses in a 13x9-inch pan like baklava. Drain in a colander, discarding the fat. Let cool in the pan for 15 minutes or so before serving. Tuck edges of filo down sides of pan to create a rounded edge.

There are myriad versions among Serbs, Bulgarians, Bosnians, Macedonians, Greeks, and Turks. Continue in this fashion until you've used one pile of filo sheets. Separate filo dough into two piles of 24 sheets. This recipe for Serbian cheese pie (burek sa sirom), a Balkan savory filo pie that can be filled with cheese, meat or vegetables, is made with Jack and cottage cheeses in a 13×9-inch pan like baklava. Preheat oven to 400 degrees F (200 degrees C). Place 2 sheets of filo dough in prepared pan and brush lightly with melted butter. Cover with parchment paper followed by a damp towel or plastic wrap so they don't dry out. Repeat for 5 remaining pies. Let cool to room temperature. Place oven rack in the middle position and heat to 350 F. Lightly coat a 13x9-inch pan with cooking spray. After I’d eaten more than my fair share of the tasty morsels, I asked who had made them. A slice of burek goes great with a glass of cold milk. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. One burek easily can be cut into six pie-shaped wedges to be served as an appetizer on a mezze, or appetizer, spread with kajmak cheese, pogacha bread or a flatbread known as lepinje, and cevapcici sausages. It is perfect party food. Global Food World Magazine presents extraordinary & unique fine F&B products, engaging stories interesting lifestyle articles and market reporting. There are myriad versions among Serbs, Bulgarians, Bosnians, Macedonians, Greeks, and Turks. Tuck any overhanging filo dough down the sides of the pan and brush entire top with butter. Burek sa sirom is a Balkan savory pie made with flaky filo (also spelled "phyllo") dough and, in this case, a combination of You should have two piles of 48 leaves.

They can be eaten as appetizers or the main course when they are usually served with kefir to drink.

There are myriad versions of burek some with cheese filling and some with meat filling. Which European country will inspire your culinary journey tonight?

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