I have awesome neighbors. Serbian husband, American wife. They love this Serbian pub dish called Burek. Now, I had never heard, seen, smelled, or tasted such a dish, but they were convinced I could make it to Serbian standards. This made me nervous, but what the heck, I’ll try my hand at it anyway.
2 Cups all-purpose flour
1 Teas. salt
1 Cup water
2 sticks of melted butter
1 Cup of oil
1/2 C of sharp feta
1/2 C of sweet farmer’s cheese (or cottage cheese)
1/2 C of tangy farmer’s cheese
1 egg white
Preheat oven to 400 degrees F.
Sift the flour and the salt into a bowl. Add water little by little until you have a pliable dough. Divide the dough into five even sections. Flatten each dough section with your hand to produce circles approx 4 inches in diameter. Fill another larger bowl with the melted butter and oil. Soak the flattened sections for thirty minutes in the butter and oil mixture.
Combine the 3 cheeses together very well. For this recipe we used Israeli feta, farmer’s cheese, and some kind of other Russian farmer’s cheese. I can’t read the label, but it is pictured below:
Once soaked, take one of the dough sections and press it out. Do not stretch, as you will tear it. Press the dough out very, very thin until it is approx 12 to 15 inches in diameter. In the center spread about 1/4 Cup of the cheese mixture (about 1/8in. thick) until it is approx 6 inches in diameter atop the filo dough.
Take another flattened section of the soaked filo dough and do the same thing as the first. Except after spreading the cheese, place the first filo/cheese packet atop the spread cheese, then wrap the dough over the both the newly spread cheese and the previous packet.
Continue this process until you have gone through all five sections of dough and all the cheese. You will have one large packet. Place in pie dish. Mix egg white with an equal amount of water and brush over top of the burek. Cook for approx 30 minutes, or until filo dough becomes golden brown. While in the oven, brush the filo dough with the egg wash every five minutes.
There you go! As easy as that. Cut into the burek as you would a pie, and you’ll see the lovely layers beckoning you to scarf them down. Great for breakfast or a late-night snack!