Burek or Feta Cheese Phyllo Pie Recipe

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Burek or Feta Cheese Phyllo Pie
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Ingredients
6
Count
Nutrition
171
Calories
Total time
65
Minutes
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Ingredients:

  • 1 (32 oz) package phyllo dough
  • 5 -6 eggs
  • 1 -3 cup milk
  • 3 cups feta
  • 2 tbsp oil
  • 1 (16 oz) cottage cheese

Directions:

  1. FIRST - Let me explain the Feta. We have an Italian Market that sells fresh fruits and veggies etc. and they have a fresh cheese section. I always buy a block of French Feta Cheese. I use half for this recipe and the rest for omelets etc. You can use the prepacked Feta but if you want the full experience you'll need a lot. Also, you may use other variety of Feta (there's Hungarian, Bulgarian even a salt free one) The French is very salty which is why I add cottage cheese. It kind of balances out the saltiness abit. YOU JUST NEED 1 PACKAGE OF PHYLLO. Mine says 32 oz, buy the long box not the country (it's too thick).
  2. Preheat oven to 350°F.
  3. In large mixing bowl beat eggs, add 2 cups milk and mix well. Take your block of Feta and cut in half. Use one 1/2 and refrigerate the other. Crumble the Feta into the egg mix and add cottage cheese. Make sure you have nice chunks. Mix well, the mixture should be thick and very lumpy. If too thick add more milk (hence the extra milk).
  4. Take a large deep baking dish. Sprinkle oil on bottom only (dip your spoon into oil, take out and just drizzle slightly). Lay one sheet phyllo and drizzle with oil, continue until you have 4 sheets. When you add the last sheet place your hand flat on the phyllo sheets and GENTLY gather, without tearing by pulling the sides slightly toward center. (It should resemble a crumpled bed) :).
  5. Use 1 full Ladle of the egg/feta mixture onto the layer, you don't need to cover all the phyllo (TRUST ME) just don't leave the feta in one spot distribute.
  6. Layer another phyllo sheet and sprinkle with oil. Layer another sheet of phyllo and again crumple the center then sprinkle the oil (just a little). One Ladle of the egg/feta mix. Continue in this pattern (Don't forget to gather the center each time). If you see that you have alot of the egg/feta mix left you can start to add more than the 1 ladle. Your last layer should be 3-4 layers of phyllo. Don't sprinkle with oil yet. Take a soup spoon and with the handle, tuck in the sides. Now sprinkle with oil.
  7. Bake for about 30-40 minutes or until the top is puffed and nicely browned.
  8. Your kitchen with smell wonderful. The Burek will puff high off the top of the pan but once cooled will drop. You must cool completely or you will nto be able to cut with out it falling apart.
  9. It's moist and a bit salty and goes great with a nice cold beer! You can serve as main meal with salad or as appetizer (cut into small squares).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 171.13 Kcal (716 kJ)
Calories from fat 111.55 Kcal
% Daily Value*
Total Fat 12.39g 19%
Cholesterol 109.61mg 37%
Sodium 484.27mg 20%
Potassium 118.98mg 3%
Total Carbs 5.07g 2%
Sugars 3.61g 14%
Dietary Fiber 0.05g 0%
Protein 9.52g 19%
Iron 0.8mg 5%
Calcium 248.2mg 25%
Amount Per 100 g
Calories 162.23 Kcal (679 kJ)
Calories from fat 105.75 Kcal
% Daily Value*
Total Fat 11.75g 19%
Cholesterol 103.91mg 37%
Sodium 459.09mg 20%
Potassium 112.79mg 3%
Total Carbs 4.8g 2%
Sugars 3.42g 14%
Dietary Fiber 0.04g 0%
Protein 9.03g 19%
Iron 0.8mg 5%
Calcium 235.3mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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