Crispy Cheese & Spinach Burek
Golden, flaky pastry layered with seasoned spinach, feta, and egg—a Balkan classic that bakes until the phyllo crackles. Serve warm with yogurt for an impressive dinner that feels restaurant-quality but takes under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 11g
Ingredients
- 10 oz fresh spinach, roughly chopped
- 1 cup feta cheese, crumbled
- 2 whole eggs
- 8 sheets phyllo dough (thawed)
- 5 tbsp butter, melted
- 1 pinch salt and pepper to taste
- 2 tbsp fresh dill, chopped (or 1 tsp dried)
Instructions
- 1
Preheat oven to 375°F. Line a 9×13-inch baking sheet with parchment paper.
- 2
Wilt spinach in a large skillet over medium heat, stirring, about 3 minutes. Transfer to a colander and squeeze dry.
- 3
Mix spinach, feta, eggs, dill, salt, and pepper in a bowl until combined.
- 4
Brush first phyllo sheet lightly with melted butter. Lay on baking sheet. Repeat with 3 more sheets, brushing each.
- 5
Spread spinach-cheese filling evenly over phyllo, leaving a 1-inch border.
- 6
Layer remaining 4 phyllo sheets on top, brushing each with butter. Brush top generously with remaining butter.
- 7
Score the top into 8 squares with a sharp knife (cut halfway through, not all the way).
- 8
Bake until golden brown and crispy, 20–25 minutes. Top should sound hollow when tapped.
- 9
Cool 5 minutes. Serve warm with plain yogurt on the side.
Tools you’ll need
- 9×13-inch baking sheet
- parchment paper
- large skillet
- colander
- mixing bowl
- pastry brush
- sharp knife
- oven
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