Square Cheese Burek (Burek sirom)
Overview
This is like a burek. Just made with the wrong dough, in the wrong shape, and with the wrong cheese.
| Feeds | 4 people |
| Preparation time | 30 minutes |
| Cooking time | 40 minutes at 200°C (400°F) |
| Cookware | Square deep dish pan (24x24 cm, 9½x9½”) |
Procedure
Preheat over to 200°C (400°F).
In small dish mix sparkling water and oil. Don’t add salt to it since feta has enough salt as is.
Crumble feta and mix with sour cream to get a thick cheesy mixture.
Oil dish pan and start with 3 phillo dough sheets. Each sheet goes flat on the bottom with excess just going over the pen onto the kitchen surface. Each of three sheets needs to be placed 90° in relation to the sheet before it. Spread 4 spoons of the oily solution on top of it.
Roughly crumple a phillo dough sheet and place it on the left half of the pan. Roughly crumple a second sheet and place it on the right half of the pan. Spread 4 spoons of the oily solution on top of it. Place a bit of the cheese spread all over it.
Repeat the crumpling, oiling, and cheesing step until you run out of sheets. Switch direction of crumpled sheets from left/right to top/bottom (and back) each layer. Each layer gets oily solution onto the sheets, followed by cheese spread.
The last layer should be crumpled phillo sheets with water solution only. Then fold the bottom layer sheets back over the top and gently press down to even it out. Pour over the rest of the oily solution on top.
Place in preheated oven and bake for 40 minutes.
Once cooked, flip onto a board and pat excess fat. Leave to rest for 10 minutes. Flip back and cut diagonally into 4 pieces. Optionally cut each again to get eights. Serve with liquid yogurt or kefir.
Ingredients
Dough
| 1 pack | Phillo dough |
Filling
| 400 g | Feta cheese | |
| 200 g | Sour cream |
Assembly
| 150 g | Oil | |
| 150 g | Sparkling water |