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Burek Cheese Pie #2

User Rating 5 Star Rating (1 Review)


Burek Cheese Pie

Balkan Cheese Pie (Burek)

© Barbara Rolek

Burek is a Croatian / Serbian meat, cheese or vegetable pie made with flaky filo (also spelled "phyllo") dough.

There are myriad versions among Bulgarians, Bosnians, Macedonians and Greeks.

This one is made in a 9-inch-by-13-inch pan in the Armenian style (boreg) like baklava. The Jack and cottage cheese in this one definitely make it an Americanized version, but delicious nonetheless!

A slice of burek goes great with a glass of cold kefir.

This recipe is courtesy of Betty Ragenovich Kurkjian.

View these Step By Step Instructions for Making Burek

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 24 slices Cheese Burek


  • 1 pound (4 cups) Jack cheese, grated
  • 2 tablespoons all-purpose flour
  • 8 ounces cottage cheese (not farmer's cheese)
  • 1 large egg, beaten
  • 1 pound filo dough, thawed
  • 6 ounces (1 1/2 sticks) butter


  1. Heat oven to 350 degrees. Lightly coat a 9-inch-by-13-inch pan with cooking spray.
  2. In a large bowl, sprinkle Jack cheese with flour. Add cottage cheese and beaten egg and mix thoroughly. Set aside.
  3. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top.
  4. Place 2 sheets in prepared pan and brush lightly with melted butter. Add 2 more and brush with butter. Continue until you've used one pile of filo.
  5. Spread the cheese mixture evenly over the filo and to the ends. Begin covering the cheese with the remaining filo, again using 2 sheets at a time and brushing with butter.
  6. Tuck any overhanging filo dough down the sides of the pan and brush entire top with butter. Cut burek into 24 squares and generously brush with remaining butter.
  7. Bake in middle of oven for 25 minutes or until golden brown. If the top starts to brown early, cover loosely with aluminum foil and continue to bake. Remove foil and bake an additional 5 minutes.
  8. This makes a great luncheon course, entree or appetizer and freezes well cooked or uncooked.

Source: Betty Ragenovich Kurkjian
User Reviews

Reviews for this section have been closed.

 5 out of 5
Great Appetizer, but quite rich, Member lkonieczny

This is a great appetizer, rather easy to make outside of handling the phyllo, and very yummy, either fresh out of the oven or at room temp or reheated later. I made just a few modifications. I was afraid of a ""flour"" taste and so substituted cornstarch for the flour. I also added maybe a cup of mixed extra sharp cheddar and some colbyjack, just because i had it laying around--it added a nice sharp note to the cheese. The cheese filling itself was a great texture and reheats well without breaking. Next time I'd use salted butter for the phyllo--it was just a bit pasty and flavorless and i think just a touch of salt would help that. But overall, I give this recipe 5 stars. I'd make it again but maybe with a bit less phyllo and more aged cheddar. Definitely good eats, though!

4 out of 5 people found this helpful.

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