FETA CHEESE BUREK (PHYLLO DOUGH)
An Eastern European delicacy. Probably one of the most loved foods from the Balkans. There are two ways to create burek: with homemade dough or with phyllo dough (pre-made store-bought). In this recipe we will be using the pre-made phyllo dough. You can put potatoes, meat, spinach, boiled cabbage, or feta cheese inside! This one will be with feta cheese. Truly a tasty meal! And very easy to make! Eat with yogurt for authenticity.
Provided by An Ko
Categories Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly.
- Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl.
- Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture.
- Bake burek in the preheated oven until golden brown, about 40 minutes.
Nutrition Facts : Calories 773.7 calories, Carbohydrate 26.5 g, Cholesterol 145.7 mg, Fat 66.2 g, Fiber 0.7 g, Protein 19.4 g, SaturatedFat 23.7 g, Sodium 916.6 mg, Sugar 4 g
GROUND TURKEY PHYLLO PIES
Make and share this Ground Turkey Phyllo Pies recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Poultry
Time 45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Sauté garlic in a couple tsp olive oil on low heat. Mix ground turkey with Worcestershire sauce, salt, pepper, spinach and 1/4 of the feta cheese. Mix to incorporate.
- Add the meat mixture to garlic and cook; add the olives 1 minute before removing meat from heat.
- Allow to cool.
- Chop the artichoke hearts; add to cooled mixture along with remaining feta.
- Cut phyllo pastry in to wide strips depending on desired size (Keep under moistened towel while working).
- Combine melted butter and EVOO.
- Add some paprika for color if desired.
- Brush phyllo with butter/olive oil and keep layering till 4 or 5 sheets.
- Spoon in mixture and fold phyllo in triangle flag fold.
- Place face down on baking sheet.
- Sprinkle with Some Zattar or Adonis seasoning or some sesame seeds.
- Bake @375 15-20 minutes.
Nutrition Facts : Calories 158.2, Fat 13.7, SaturatedFat 5.3, Cholesterol 34.5, Sodium 372.2, Carbohydrate 3.5, Fiber 0.6, Sugar 1.3, Protein 5.9
SPINACH AND FETA BOREK
In Turkey, savory pastries like these are made with hand-rolled yufka sheets, but store-bought phyllo dough makes a fine substitute. Often shaped into bite-size parcels, this large version may be cut into wedges. Serve it with a salad of sliced cucumber and radishes, and a bowl of olives, if desired.
Provided by David Tanis
Categories dinner, lunch, weekday, pies and tarts, vegetables, appetizer, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Make the filling: In a large bowl, combine spinach, parsley, dill, scallions, oregano and eggs and stir to incorporate. Season with salt and pepper, then add Maras pepper, feta and Manchego, and stir well.
- Brush a 10-inch pie plate or skillet with lightly with olive oil. (You can also use a 9-by-13-inch pan for a rectangular pie.) Line with 1 sheet of phyllo, letting the excess fall over the sides of the pan. Brush phyllo lightly with olive oil, then follow with 2 more sheets, brushing each with oil.
- Pour the filling into the phyllo-lined pan, spreading it to the edges with the back of a spoon. Top with 3 more sheets of phyllo, brushing each sheet with olive oil before adding the next.
- Fold the ends of the phyllo back over the top and toward the center of the borek, and brush with oil. With the palm of your hand, press down on top layer to make the pie compact. (Alternatively, roll the excess toward the center to form a rim.)
- Bake for 30 minutes, until golden. Let rest for a few minutes before cutting into wedges. The borek is also good served at room temperature.
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