Pizza Burek
Using frozen filo pastry, this is a popular iteration on traditional burek and celebrates the flavours of pizza with a distinctly Balkan twist!
Ingredients
- 60 ml (¼ cup) extra virgin olive oil divided
- ½ tsp chili flakes
- ¼ tsp fennel seeds
- 1 tbsp tomato paste
- 2 cloves garlic minced
- 1 can whole peeled tomatoes pureed until smooth
- ¼ tsp dried oregano
- 2 sprigs fresh basil
- 100 g (3½ oz) filo pastry about 5 sheets, defrosted
- 125 g (1 cup) low-moisture mozzarella cheese grated
- 50 g (⅓ cup) feta cheese crumbled
Instructions
- Preheat oven to 190°C/375°F. Add 1 tbsp of the olive oil, the chili flakes and the fennel seeds to a large skillet and set over medium heat. Once shimmering, add the tomato paste and garlic and cook until fragrant and the tomato paste begins to darken - 2-3 minutes.
- Pour over the tomatoes along with the dried oregano and ¼ tsp of salt. Stir to combine and add in the basil sprigs. Bring to a simmer and reduce the heat to medium-low. Allow to simmer, stirring occasionally, until the sauce is thick and reduced - about 20 minutes. Remove from the heat, remove the basil sprigs and allow to cool slightly.
- On a clean work surface, lay down one sheet of filo pastry and brush with some of the remaining 3 tbsp of olive oil. Lay another sheet of pastry down next to it, overlapping the ends by about 5 cm (2 in). Brush with olive oil and repeat with one more sheet of filo so that the strip of pastry measures roughly 1 metre (3 feet). Continue to brush and layer the filo so you have one more even layer.
- Arrange the filo strip lengthwise across your work surface. Evenly spread the sauce over the top quarter of the pastry. Evenly sprinkle the mozzarella and the feta over the sauce.
- Working carefully, tightly roll the pastry around the sauce and cheese so that it resembles a long cigar. With the seam-side facing in, gently spin the log into a spiral, tucking the end under the burek. Transfer to a parchment-lined baking sheet and brush the exterior with olive oil.
- Bake the burek until the pastry is crisp and deeply golden brown - about 35-40 minutes. Allow the burek to cool for at least 10 minutes before serving.
Nutrition
Calories: 547kcal | Carbohydrates: 42g | Protein: 18g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 42mg | Sodium: 1024mg | Potassium: 440mg | Fiber: 3g | Sugar: 5g | Vitamin A: 736IU | Vitamin C: 15mg | Calcium: 434mg | Iron: 4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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