Burek or Feta Cheese Phyllo Pie
Golden, flaky, and utterly irresistible, this Burek or Feta Cheese Phyllo Pie is a beloved comfort food from the heart of Mediterranean and Balkan cuisine. Layers of buttery, crisp phyllo dough encase a rich, creamy filling of tangy feta, smooth ricotta, and fragrant parsley, all elevated by the subtle seasoning of black pepper and a pinch of salt. Perfectly baked to golden perfection, this savory pie is simple to assemble yet delivers impressive results, thanks to the delicate phyllo and the irresistible blend of cheeses. Ready in under an hour, this recipe is ideal for a satisfying family dinner, a flavorful brunch centerpiece, or a stunning addition to any festive table. Serve it warm or at room temperature for a dish that’s just as delightful with a crisp salad as it is on its own.
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Recipe Information
Ingredients
- 1 package (16 oz) Phyllo dough
- 10 oz Feta cheese
- 1 cup Ricotta cheese
- 2 large Eggs
- 2 tablespoons Parsley (fresh, chopped)
- 1 cup Butter (melted)
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a light coating of olive oil.
In a medium bowl, crumble the feta cheese and combine it with the ricotta cheese. Mix in the eggs, chopped parsley, salt, and black pepper to create the filling.
Melt the butter and stir in the olive oil. This will be used to brush between the phyllo layers.
Place one sheet of phyllo dough in the prepared baking dish, allowing the edges to hang slightly over the sides. Brush the phyllo sheet generously with the butter-olive oil mixture.
Repeat the layering process with about half of the phyllo sheets, brushing each layer with the butter-olive oil mixture.
Spread the feta-ricotta filling evenly over the layered phyllo sheets.
Continue layering the remaining phyllo sheets on top of the filling, brushing each sheet with the butter-olive oil mixture. Tuck in any overhanging edges to seal the pie.
Using a sharp knife, score the top layer of the phyllo into serving-sized portions. This will make cutting the pie easier after baking.
Bake in the preheated oven for 35-40 minutes, or until the phyllo crust is golden brown and crispy.
Remove from the oven and let the burek cool slightly before cutting and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
4499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 331.9 g | 426% | |
| Saturated Fat | 182.7 g | 914% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 7416 mg | 322% | |
| Total Carbohydrate | 270.6 g | 98% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 1.2 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 2534 mg | 195% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1013 mg | 22% | |
*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.
