Recipes in the world of Flavilo

Olive and feta burek served in crispy filo pastry

Olive and Feta Burek

The history of burek dates back to 15th-century Turkey, where it spread to the Balkan Peninsula during the Ottoman Empire. In addition to the original meat, spinach, or cheese fillings, many vegetarian versions have become popular today. The olive and feta version is particularly popular in the Mediterranean regions, where the freshness of olives and feta complement each other well. This combination creates a creamy, slightly salty, and distinctive flavor. As the cheese melts in the oven and the aroma of olives permeates the pastry, the kitchen is filled with heavenly scents. This dish is ideal for a light summer lunch, picnic, or even breakfast. The secret to success is to brush each filo sheet separately with oil - this is how the result becomes truly crispy!

Prep Time 15 min
Preparation 30 min
Total 45 min
980 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 g Feta Cheese
⭕ 80 g Black Olives
⭕ 1 Egg
⭕ 6 Filo Pastry Sheets
⭕ 3 tbsp Olive Oil
⭕ 10 g Fresh Parsley
⭕ 0.5 tsp Salt
⭕ 0.25 tsp Black Pepper

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    Preparation Steps

    1

    Pit the olives and chop them into small pieces. Wash, dry, and finely chop the parsley. Tip: If using olives stored in brine, rinse them before use!

    2

    In a bowl, crumble the feta cheese with a fork. Add the egg, olives, chopped parsley, salt, and pepper. Mix thoroughly until you have a uniform filling.

    3

    Preheat your oven to 350°F (180°C) using the conventional setting (top and bottom heat). Prepare a baking sheet: line it with parchment paper or lightly grease it with olive oil.

    4

    Lay out the first sheet of filo pastry, brush it thinly with olive oil, then place another sheet on top. Spread the feta filling lengthwise along one edge, then roll it up to form a burek – you can shape it into a log or a spiral.

    5

    Repeat the process with the remaining filo pastry sheets and filling. Place the bureks on the baking sheet, and brush the tops with a little olive oil to help them brown nicely.

    6

    Bake the bureks for about 25–30 minutes, or until the tops are golden brown. Tip: If the filo pastry sheets are browning too quickly, loosely cover them with parchment paper.

    7

    Once removed from the oven, let it cool for a few minutes, then slice and serve warm or cold, perhaps with a fresh salad.