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Cheese Pie Recipe - Burek sa Sirom

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Flaky burek goes great with a glass of cold kefir.

Flaky burek goes great with a glass of cold kefir.

© Barbara Rolek licensed to About.com, Inc.

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

There are myriad versions, including the coiled variety, among Bulgarians, Bosnians, Serbians, and others. And, of course, there are the famous triangle-shaped Greek spanakopitas.

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

Makes 6 servings of Cheese Burek

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour


  • 1 pound feta cheese, crumbled
  • 8 ounces cream cheese, softened
  • 2 large eggs, beaten
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill
  • 1 (1-pound) package filo dough, thawed
  • 1/2 cup (1 sticks) butter, melted
  • 1/2 cup good-quality olive oil


  1. In a large bowl, mix together cheeses until light and fluffy. Add eggs and herbs, mixing well.

  2. Separate filo dough into two piles of 24 sheets. Cut filo dough sheets in half. You should have two piles of 48 leaves. Cover with damp towel or plastic wrap.

  3. Heat oven to 375 degrees. Mix together melted butter and olive oil. Using a pastry brush, butter 6 (8-inch) round shallow pans.

  4. Lay down 2 sheets of filo dough and brush with butter mixure. Repeat with 2 more sheets and butter. Spread 1/6 of the cheese mixture on top and to the edges.

  5. Lay down 2 sheets of filo dough and brush with butter mixture. Repeat with 2 more sheets. Tuck edges of filo down down sides of pan to create a rounded edge. Brush generously with butter mixture. Repeat for 5 remaining pies. Each pie will use 4 sheets on the bottom and 4 sheets on the top for a total of 8 sheets each.

  6. Bake 20-30 minutes or until golden brown. Serve warm or at room temperature. Can be frozen unbaked. Bake directly from freezer, increasing baking time by at least 15 minutes.
User Reviews

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 1 out of 5
Why NOT to mix it with REAL burek, Member halson500

First of all , i'd like to thank you for your great contribution to the cookbook. However , the whole name of ""Burek sa sirom"" is a faulty term and a great insult to the delicacy of Burek. It's as terrifying as ""Kebab pizza"" is nowadays , a total terror cast on a nice Italian dish. You may call it ""Pita sa sirom"" or ""Pita od sira"" or cheese pie (as literal english transl.) but i beg you , and all of Croats , Serbs, Albanians and any other nation that uses a form of slavic language with a word Burek to name a meal that has paste and ingredient. First of all there is only one Burek , and that is the rolled , hand made , paste with minced meat and chopped onion inside. Some like to add a little of chopped potato too. THAT is real Burek. Its like , taking a toast bread and putting minced meat over it and naming it Nacho , just because it has 1% of ingredients required for proper Nachos. The west Balkan version of Burek is the Bosnian one , and can ONLY be filled with meat (veal or beef) and must be rolled paste and baked in oven. Burek is Burek and everything else is called Pita (or pie in English). Baked handmade paste filled with cheese is called Sirnica (cheesy pie in English) , one filled with spinach is called Zeljanica (spinach pie) etc.. It is NOT ""Burek sa sirom"" or ""Burek with cheese"" or any other ""Burek with -insert name here- "" . It is terrible that dish like Burek is actually tarnished by giving its name to dishes that were made completely off recipe and have nothing to do with the actual Burek. So i urge all the people to consider this just as ""Cheese pie"" and skip any pie that has word ""Burek"" added to second word. THAT DOES NOT EXIST , period. There is solely ""Burek"" and other pies , simple. If you are eager to try proper Burek , go to Bosnian restaurant in your nearest bigger city and ask for one. In the attached picture , i present you the one and only : Burek. Cheers.

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