Burek sa sirom is a Balkan savory pie made with flaky filo (also spelled "phyllo") dough and, in this case, a combination of feta and cream cheeses. Lay down 3 sheets of filo dough and lightly brush with oil. Pour over the burek and let sit 2 minutes.

Grease a baking sheet lightly. ), The Spruce Eats uses cookies to provide you with a great user experience. Continue in this fashion until you've used one pile of filo sheets. In a medium bowl, mix together the eggs and oil. They can be eaten as appetizers or the main course when they are usually served with kefir to drink. Heat oven to 375 F. In a small bowl, mix together melted butter and ​olive oil.

Repeat two more times until you’ve used the second (9-sheet) pile of filo.

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It is popular among Bulgarians, Bosnians, Serbians, Croats, Turks and, of course, there are the famous triangle-shaped Greek spanakopitas. By accepting this box it means you are ok with our terms and privacy policy.

They can be formed into horseshoe shapes, coils, cylinders or round pies, or baked in rectangular pans and cut into squares. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. This Serbian recipe for meat burek or burek sa mesom is made with ground beef, pork, and lamb. There are myriad versions among Serbs, Bulgarians, Bosnians, Macedonians, Greeks, and Turks. Cover with parchment paper followed by a damp towel or plastic wrap so they don't dry out. Lay down 2 sheets of filo dough and brush with butter-oil mixture. (Nutrition information is calculated using an ingredient database and should be considered an estimate. There are myriad versions of burek some with cheese filling and some with meat filling. Get our cookbook, free, when you sign up for our newsletter. This recipe for cheese burek (burek sa sirom), a Balkan savory filo pie that can be filled with cheese, meat or vegetables, is made with Jack and cottage cheeses in a 13x9-inch pan like baklava. Add soda water and mix slightly.

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Which European country will inspire your culinary journey tonight? Bake 20 to 30 minutes or until golden brown. Bake in the heated oven for 25 minutes or until golden brown. Let cool to room temperature. Heat oven to 375 F. Lightly coat a 13×9-inch pan with cooking spray. Separate filo dough into 3 piles (about 9 sheets each) and keep covered. Add 2 more sheets of filo dough and brush with butter. Brush generously with butter-oil mixture.

Burek sa sirom is a Balkan savory pie made with flaky filo (also spelled "phyllo") dough and, in this case, a combination of Add eggs, parsley, and dill, mixing well. It is perfect party food.

Preheat oven to 400 degrees F (200 degrees C). In fact, I first tasted it at a party, served as an appetizer.

Begin covering the cheese with the remaining filo, again using 2 sheets at a time and brushing with butter. By using The Spruce Eats, you accept our, Balkan Feta-Cream Cheese Pie (Burek sa Sirom), Serbian Spinach Pie Recipe - Pita Zeljanica, Bulgarian Dessert Recipes and Descriptions, 32 Family-Pleasing Macaroni and Cheese Recipes, Croatian Savory Cabbage Strudel (Strudla s Kupusom) Recipe. Tuck any straggly ends down the sides of the pan and, using a sawing motion and a serrated knife, cut the burek to the bottom into 12 slices. Lay down 2 sheets of filo dough on top of the cheese mixture and brush with butter-oil mixture.

In a large bowl, mix together feta cheese and cream cheese until light and fluffy. Spread the cheese mixture evenly over the filo and to the ends. Set aside. One burek easily can be cut into six pie-shaped wedges to be served as an appetizer on a mezze, or appetizer, spread with kajmak cheese, pogacha bread or a flatbread known as lepinje, and cevapcici sausages.

Cheese-filled Serbian Gibanica is savory, slightly salty, and altogether addicting pastry.

8 ounces cottage cheese (undrained, not farmer's cheese). In a large skillet, cook the meats, onion, and garlic until meat is no longer pink and onions are translucent.

A slice of burek goes great with a glass of cold milk. Repeat for 5 remaining pies.

Using a pastry brush, butter 6 (8-inch) round shallow pans.​. It was a Serbian … Organic, Non-Thermal Pasteurization Method, Liepouris – Red Wine Not Merely A Drink, But A Medicine, Monoxilitis – Olive Groves From The Garden Of Virgin Mary, Global Food World, Athens Promo Event, November 2019, Dragon fruit is the super crop missing from our farms, High Fibre Saves Lives, But Food Processing May Remove Benefits, 1/2 pound lean ground pork (eliminate the pork and use more beef and lamb, if desired).

Global Food World Magazine presents extraordinary & unique fine F&B products, engaging stories interesting lifestyle articles and market reporting. Return to skillet and mix with salt and pepper to taste. Spread on half the cooled meat mixture.

(Nutrition information is calculated using an ingredient database and should be considered an estimate. Then lay down 3 sheets of filo dough from the second pile and lightly brush with oil. Which European country will inspire your culinary journey tonight? Note: Bureks can be assembled and frozen unbaked. A slice of burek goes great with a glass of cold kefir especially, some say, if you have a hangover. There are myriad versions among Serbs, Bulgarians, Bosnians, Macedonians, Greeks, and Turks. This recipe for cheese burek (burek sa sirom), a Balkan savory filo pie that can be filled with cheese, meat or vegetables, is made with Jack and cottage cheeses in a 13x9-inch pan like baklava.

), The Spruce Eats uses cookies to provide you with a great user experience.

There are myriad versions among Serbs, Bulgarians, Bosnians, Macedonians, Greeks, and Turks. Tuck any overhanging filo dough down the sides of the pan and brush entire top with butter.

Half will go on the bottom of the pan and half will go on top of the filling. Repeat with 2 more sheets.

Remove foil and bake an additional 5 minutes. When ready to serve, bake directly from the freezer, increasing baking time by at least 15 minutes. In a large bowl, toss grated Jack cheese with flour. Bureks or savory pies exist throughout the Balkans, Greece, Turkey and the Middle East. Separate filo dough into two piles (about 14 sheets each) and keep covered. This makes a great luncheon, entrée, brunch or appetizer course that can be served warm or at room temperature.

Read these tips on Working with Filo Dough.

Place 2 sheets of filo dough in prepared pan and brush lightly with melted butter. They can be round (as this one is) or coiled into horseshoe shapes or cigar shapes as well as those baked in a 13x9-inch pan. Separate filo dough into two piles of 24 sheets. Cut filo dough sheets in half. Let cool in the pan for 15 minutes or so before serving. Step 2 Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. After I’d eaten more than my fair share of the tasty morsels, I asked who had made them. Follow these easy steps that illustrate how to make burek. Spread 1/6 of the cheese mixture evenly on top and to the edges. Then, using the last pile of filo dough, lay down 3 sheets at a time, brushing lightly with oil, until the pile is finished.

Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.

Bake 45 minutes to 1 hour or until golden brown. Tuck edges of filo down sides of pan to create a rounded edge.

Set aside. Repeat with 2 more sheets of filo dough and butter-oil mixture. You should have two piles of 48 leaves. Each pie will use 4 sheets on the bottom and 4 sheets on the top for a total of 8 sheets each. Spread with remaining meat mixture.

This recipe for Serbian cheese pie (burek sa sirom), a Balkan savory filo pie that can be filled with cheese, meat or vegetables, is made with Jack and cottage cheeses in a 13×9-inch pan like baklava.

The Jack and cottage cheeses in this recipe definitely make it an Americanized version, but delicious nonetheless! If the top starts to brown too quickly, cover loosely with aluminum foil and continue to bake. Balkan Feta-Cream Cheese Pie (Burek sa Sirom).



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