Set aside. (Nutrition information is calculated using an ingredient database and should be considered an estimate. It was a Serbian … Repeat for 5 remaining pies. Lay down 2 sheets of filo dough on top of the cheese mixture and brush with butter-oil mixture. Balkan Feta-Cream Cheese Pie (Burek sa Sirom). Separate filo dough into two piles of 24 sheets. Let cool to room temperature. Organic, Non-Thermal Pasteurization Method, Liepouris – Red Wine Not Merely A Drink, But A Medicine, Monoxilitis – Olive Groves From The Garden Of Virgin Mary, Global Food World, Athens Promo Event, November 2019, Dragon fruit is the super crop missing from our farms, High Fibre Saves Lives, But Food Processing May Remove Benefits, 1/2 pound lean ground pork (eliminate the pork and use more beef and lamb, if desired). Cheese-filled Serbian Gibanica is savory, slightly salty, and altogether addicting pastry. Note: Bureks can be assembled and frozen unbaked. Burek sa sirom is a Balkan savory pie made with flaky filo (also spelled "phyllo") dough and, in this case, a combination of feta and cream cheeses. This recipe for Serbian cheese pie (burek sa sirom), a Balkan savory filo pie that can be filled with cheese, meat or vegetables, is made with Jack and cottage cheeses in a 13×9-inch pan like baklava. They can be round (as this one is) or coiled into horseshoe shapes or cigar shapes as well as those baked in a 13x9-inch pan. Then, using the last pile of filo dough, lay down 3 sheets at a time, brushing lightly with oil, until the pile is finished. If the top starts to brown too quickly, cover loosely with aluminum foil and continue to bake. Bake 20 to 30 minutes or until golden brown. There are myriad versions among Serbs, Bulgarians, Bosnians, Macedonians, Greeks, and Turks. Return to skillet and mix with salt and pepper to taste. A slice of burek goes great with a glass of cold kefir especially, some say, if you have a hangover. Global Food World Magazine presents extraordinary & unique fine F&B products, engaging stories interesting lifestyle articles and market reporting. Then lay down 3 sheets of filo dough from the second pile and lightly brush with oil. Repeat with 2 more sheets. You should have two piles of 48 leaves. Heat oven to 375 F. Lightly coat a 13×9-inch pan with cooking spray. Pour over the burek and let sit 2 minutes. Using a pastry brush, butter 6 (8-inch) round shallow pans.. A slice of burek goes great with a glass of cold milk. Continue in this fashion until you've used one pile of filo sheets. Heat oven to 375 F. In a small bowl, mix together melted butter and olive oil. It is popular among Bulgarians, Bosnians, Serbians, Croats, Turks and, of course, there are the famous triangle-shaped Greek spanakopitas. Spread the cheese mixture evenly over the filo and to the ends. (Nutrition information is calculated using an ingredient database and should be considered an estimate. In a large bowl, mix together feta cheese and cream cheese until light and fluffy. By accepting this box it means you are ok with our terms and privacy policy. Bake in the heated oven for 25 minutes or until golden brown. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. After I’d eaten more than my fair share of the tasty morsels, I asked who had made them. Which European country will inspire your culinary journey tonight? Spread with remaining meat mixture. In a large skillet, cook the meats, onion, and garlic until meat is no longer pink and onions are translucent. Add eggs, parsley, and dill, mixing well. Spread 1/6 of the cheese mixture evenly on top and to the edges. Place oven rack in the middle position and heat to 350 F. Lightly coat a 13x9-inch pan with cooking spray. There are myriad versions among Serbs, Bulgarians, Bosnians, Macedonians, Greeks, and Turks. Tuck edges of filo down sides of pan to create a rounded edge. Read these tips on Working with Filo Dough. This makes a great luncheon, entrée, brunch or appetizer course that can be served warm or at room temperature. Remove foil and bake an additional 5 minutes. Lay down 2 sheets of filo dough and brush with butter-oil mixture. There are myriad versions of burek some with cheese filling and some with meat filling. In fact, I first tasted it at a party, served as an appetizer. ), The Spruce Eats uses cookies to provide you with a great user experience. Separate filo dough into 3 piles (about 9 sheets each) and keep covered. This Serbian recipe for meat burek or burek sa mesom is made with ground beef, pork, and lamb. We use cookies to ensure that we give you the best experience on our website. Add soda water and mix slightly. Half will go on the bottom of the pan and half will go on top of the filling. Place 2 sheets of filo dough in prepared pan and brush lightly with melted butter. Cut filo dough sheets in half. There are myriad versions among Serbs, Bulgarians, Bosnians, Macedonians, Greeks, and Turks. Which European country will inspire your culinary journey tonight? Begin covering the cheese with the remaining filo, again using 2 sheets at a time and brushing with butter. Repeat two more times until you’ve used the second (9-sheet) pile of filo. Spread on half the cooled meat mixture. Set aside. Burek sa sirom is a Balkan savory pie made with flaky filo (also spelled "phyllo") dough and, in this case, a combination of Repeat with 2 more sheets of filo dough and butter-oil mixture.
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