This is the best recipe for fast burek with phyllo layers, prepared at home, delicious and tasty, close to the one you buy from a bakery store. I made mine with spinach and white cheese and of course, you can adapt filling according to your taste. I was skeptical that it will taste that good, though many who tried this recipe before me were thrilled by the taste and the look.


  • 500 g ready phyllo layers for pie (18 oz)
For coating: 
  • 1/2 tsp baking powder
  • 200 ml mineral sparkling water (4/5 cup)
  • 100 ml oil (2/5 cup)
  • 1 tbs plain yogurt or sour fermented milk
 Mix everything together.

For filling:
  • 250 g white cheese (8.8 oz)
  • 250 g spinach
Shortly fry or boil spinach, drain from liquid, chop and mix with crumbled cheese.

  1. Coat baking pan with oil (size 28 or what you have) and heat up the oven to 180 C degrees.
  2. Arrange first three crusts and let the ends be outside the pan. Sprinkle each crust with the coating mixture. 
  3. Then arrange 3 more crusts, but place them whole and wrinkled in the pan and again sprinkle each with the mixture.
  4. Then apply from filling (I used 1/3rd here).
  5. Then again put 3 crusts one by one, sprinkle each with coating mixture and apply from the filling and do this until all crusts are finished. 
  6. Close burek with the ends from the first 3 crusts and coat with the rest of the mixture.
  7. Bake for 45 minutes until it gets a beautiful brown/golden color.
  8. When burek is baked, leave it for several minutes, then flip it over in another pan or a plate.
    Cut and serve warm.