Recipes in the world of Flavilo

Pumpkin and basil burek baked to golden brown perfection

Pumpkin and Basil Burek

Burek, this traditional filled pastry, is one of the most well-known dishes in Balkan cuisine. It is a dish of Turkish origin that became popular in the territories of Bosnia, Serbia and Croatia during the Ottoman Empire. The pumpkin version is a more modern, creative approach that perfectly fits into the flavors of the autumn-winter season. The fresh aroma of basil perfectly complements the natural sweetness of the pumpkin, while the salty character of feta balances the filling. The kitchen fills with a festive atmosphere while the burek slowly cooks in the oven. For the perfect texture, it is worth greasing each sheet of pastry separately with oil - this will make it crispy on the outside and soft on the inside. This dish is a perfect choice as a vegetarian treat for guests or even a special family dinner.

Prep Time 25 min
Preparation 30 min
Total 55 min
950 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 400 g Pumpkin
⭕ 2 cloves Garlic
⭕ 10 g Fresh Basil
⭕ 6 Filo Pastry Sheets
⭕ 3 tbsp Olive Oil
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 100 g Feta Cheese

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    Preparation Steps

    1

    Peel and deseed the pumpkin, then dice it into small cubes. Tip: If it's hard to peel, microwave for 1-2 minutes to soften it slightly.

    2

    Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the diced pumpkin, season with salt and pepper, and cook for 10-12 minutes, or until tender.

    3

    Stir in the crumbled feta cheese and finely chopped fresh basil into the cooked pumpkin. Mix well and let it cool slightly. The filling should be creamy and well-combined.

    4

    Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or grease it lightly with olive oil.

    5

    Lay out one sheet of filo pastry, brush it with olive oil, and top with another sheet. Spread the filling lengthwise along one edge of the pastry, then roll it up into a burek shape – either a spiral or a log. Repeat until all the filling and pastry are used.

    6

    Place the bureks on the prepared baking sheet, brush the tops with olive oil, and bake for 25-30 minutes, or until golden brown. Tip: If they brown too quickly, cover them loosely with parchment paper.

    7

    Once baked, let the bureks rest for 5-10 minutes before slicing and serving warm.