Beurek with Parsley Cheese Filling
Delight your taste buds with the flaky, buttery goodness of Beurek with Parsley Cheese Filling, a classic Mediterranean-inspired appetizer that's perfect for any occasion. This recipe features delicate layers of crispy phyllo dough, generously filled with a creamy blend of feta and mozzarella cheeses, freshly chopped parsley, and a hint of seasoning for the perfect balance of flavor. Brushed with a luxurious mix of melted butter and olive oil, these golden-brown triangles bake to perfection in just 30 minutes, filling your kitchen with an irresistible aroma. Whether served warm as an appetizer, snack, or paired with a fresh salad for a light meal, these cheesy, herbaceous bites are sure to impress. Perfect for parties or as a cozy treat, this easy-to-follow recipe brings the authentic taste of Mediterranean cuisine to your table.
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Recipe Information
Ingredients
- 12 sheets Phyllo dough sheets
- 300 grams Feta cheese
- 150 grams Mozzarella cheese
- 1 bunch Parsley
- 1 large Egg
- 100 grams Unsalted butter
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 180°C (350°F) and grease a baking sheet or line it with parchment paper.
In a large bowl, crumble the feta cheese and grate the mozzarella cheese. Mix them together thoroughly.
Wash and finely chop the parsley, then add it to the cheese mixture.
Crack the egg into the bowl and stir to combine. Add the salt and black pepper, adjusting the seasoning to your taste.
Melt the butter in a small saucepan or microwave, then mix it with the olive oil.
Lay one sheet of phyllo dough on a clean work surface and brush it lightly with the butter-oil mixture. Place another sheet on top and brush again. Repeat this process until you have a stack of 3 sheets.
Cut the stacked phyllo sheets into 3 equal-width strips, lengthwise.
Place about 1 tablespoon of the cheese and parsley mixture near the bottom of one strip. Fold the dough over the filling to create a triangular shape, then continue folding the triangle up the strip until fully wrapped. Repeat with the remaining strips.
Continue the process with the other phyllo dough sheets and remaining filling.
Place the triangles on the prepared baking sheet, seam-side down. Brush the tops lightly with the butter-oil mixture.
Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy.
Remove from the oven and allow to cool for a few minutes before serving. Serve warm as an appetizer or alongside a salad for a light meal.
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 5980 mg | 260% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 3.3 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 2625 mg | 202% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
