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Express Phyllo Pastry Burek

Maria SimovaMaria Simova
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Express Phyllo Pastry Burek
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04/12/2017
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Preparation
20 min.
Cooking
25 min.
Тotal
45 min.
Servings
8
"An Express Phyllo Pastry Burek for breakfast. What better way to start the day?"

Ingredients

  • phyllo pastry - 17.5 oz (500 g) fine sheets
  • filling
  • eggs - 4
  • feta cheese - 10.5 oz (300 g)
  • cheese - 3.5 oz (100 g)
  • yoghurt - 3 tbsp
  • butter - 2/5 cup (100 g)
  • lemonade - 1/3 cup (80 ml)
  • baking powder - 1
  • sprinkling
  • oil - 5 tbsp
  • lemonade - 5 tbsp
  • butter - 1 2/3 tbsp (25 g) for smearing
measures

How to cook

Turn the oven on to 390°F (200 °C). By the time it heats up, you'll have assembled your burek.

Mix all of the ingredients for the filling in a bowl; crumble the feta, grate the cheese, stir well until homogeneous.

Take 3 phyllo pastry sheets, wrap them into a roll and cut them over the filling mixture using scissors.

Arrange the rest of the sheets into a slightly oiled 11 3/4″ (30 cm) diameter tray, while leaving their ends to spill out of the tray and sprinkling with a little oil and lemonade, mixed beforehand, between each sheet using a brush.

Once you've used up the sheets, pour the mixture into the tray, even it out and cover with the ends that spill out (like a lid).

Put the tray in the preheated oven and bake about 30 min. to a golden brown crisp. Take the phyllo pastry out and smear it well with butter on top.

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