Baked Cheese & Spinach Burek
Crispy phyllo pastry layered with spinach, feta, and eggs—a Balkan classic made on a sheet pan. Golden, flaky, and ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 16g
Ingredients
- 10 oz frozen spinach, thawed and squeezed dry
- 1.5 cups feta cheese, crumbled
- 3 whole eggs
- 8 sheets phyllo dough sheets
- 5 tbsp butter, melted
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 375°F. Line a 9x13-inch baking sheet with parchment paper.
- 2
Mix thawed spinach, crumbled feta, 2 beaten eggs, salt, and pepper in a bowl until combined.
- 3
Whisk remaining egg in a small bowl with 1 tbsp water to make an egg wash.
- 4
Brush one phyllo sheet with melted butter; place on baking sheet.
- 5
Repeat with 3 more phyllo sheets, brushing each with butter, stacking as you go.
- 6
Spread spinach-feta mixture evenly over phyllo stack.
- 7
Layer remaining 4 phyllo sheets on top, brushing each with butter between layers.
- 8
Brush top phyllo sheet with egg wash until glossy.
- 9
Bake until phyllo is deep golden brown and crispy, 25–30 minutes.
- 10
Cool for 5 minutes. Cut into squares and serve warm.
Tools you’ll need
- 9x13-inch baking sheet
- parchment paper
- mixing bowl
- whisk
- small bowl
- pastry brush
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
