Crispy Feta Burek
Phyllo sheets layered with a savory feta-and-herb filling, then pan-fried until golden and crispy. A weeknight take on the Balkan classic—no rolling required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 410
- Protein
- 14g
Ingredients
- 6 sheets phyllo dough sheets
- 200 g feta cheese, crumbled
- ¼ cup fresh dill or parsley, chopped
- 2 scallions scallions, chopped
- 1 large egg eggs
- 3 tbsp olive oil
- ¼ tsp black pepper to taste
Instructions
- 1
Mix feta, dill, scallions, and the egg in a bowl. Season with black pepper.
- 2
Lay 2 phyllo sheets on a work surface, overlapping slightly into a rough 8x10 rectangle.
- 3
Spread one-third of the filling across the phyllo, leaving a 1-inch border. Fold long sides inward, then roll tightly from one end. Repeat with remaining phyllo and filling to make 3 rolls.
- 4
Heat oil in a 12-inch skillet over medium heat until it shimmers, about 90 seconds.
- 5
Place burek rolls seam-side down in the skillet. Fry 3-4 minutes per side until deep golden and crispy, turning once.
- 6
Transfer to a plate lined with paper towels. Serve hot, optionally with yogurt or hot sauce on the side.
Tools you’ll need
- mixing bowl
- 12-inch skillet
- paper towels
- spatula
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.
