Crispy Burek with Feta Cheese and Spinach Filling (High-Protein, Light Phyllo Version)
Burek with feta cheese and spinach filling is one of those dishes that feels indulgent but can absolutely be made into a genuinely nourishing breakfast. Traditional versions tend to be heavy on butter, high in sodium and short on protein. This recipe flips that script. By using a light olive oil brushing technique instead of a thick butter soak, adding cottage cheese alongside the feta for a serious protein boost, and packing in extra spinach for fibre and iron, you get all the golden, flaky satisfaction of classic burek with a nutritional profile that actually supports your morning.
The filling here is the star. Fresh baby spinach wilts down beautifully, releasing just enough moisture to keep the inside tender without making the pastry soggy. Crumbled feta brings that tangy, salty punch everyone loves, while low-fat cottage cheese blends in smoothly, almost disappearing into the mixture. You get a creamy, savoury filling with noticeably more protein per slice than a traditional recipe. A couple of whole eggs bind everything together and add even more protein, plus a rich flavour that makes each bite feel satisfying. A little freshly ground black pepper, a pinch of nutmeg and some dried dill round out the seasoning perfectly.
Assembling burek can feel intimidating but it really is straightforward once you understand the method. Phyllo sheets are thin and can dry out quickly, so keeping them covered with a slightly damp cloth while you work is key. Each sheet gets a light brush of olive oil rather than a heavy coating. You build up four sheets as a base, spoon over the filling in an even layer, then fold and layer the remaining sheets on top. Rolling the edges inward creates that classic rustic look. The whole thing goes into the oven and emerges beautifully golden after about 30 minutes. Scoring the top before baking makes it easy to cut into neat portions once it comes out.
This burek works brilliantly as a meal-prep breakfast because it reheats well and actually tastes even better the next day as the flavours settle together. Slice it into eight portions, store them in an airtight container in the fridge, and grab a piece each morning with a simple cucumber and tomato salad on the side. The combination of flaky pastry, creamy filling and crunchy fresh vegetables makes for a genuinely balanced and energising start to the day. It is also a crowd-pleaser at brunch gatherings, holding its shape well when sliced and served warm or at room temperature.
Ingredients
- 12 sheets phyllo pastry (thawed if frozen, kept covered with a damp cloth)
- 3 tablespoons extra virgin olive oil (for brushing the phyllo layers)
- 300 g fresh baby spinach (roughly 10 cups loosely packed)
- 200 g reduced-fat feta cheese (crumbled)
- 200 g low-fat cottage cheese (drained of excess liquid)
- 3 large free-range eggs (2 for the filling, 1 for the egg wash)
- 1 medium brown onion (finely diced)
- 2 cloves garlic (minced)
- 1 teaspoon olive oil (for sauteing the onion and garlic)
- 1 teaspoon dried dill
- 0.3 teaspoon ground nutmeg
- 0.5 teaspoon freshly ground black pepper
- 0.3 teaspoon fine sea salt (adjust to taste, feta is already salty)
- 1 tablespoon sesame seeds (for topping, optional but recommended)
Instructions
- 1
Preheat your oven to 190 degrees Celsius (375 degrees Fahrenheit). Lightly grease a 30x20cm baking tray with a small amount of olive oil and set aside.
A rimmed baking tray works better than a loose-based tin as it catches any filling that may seep out.
- 2
Heat one teaspoon of olive oil in a large frying pan over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently.
- 3
Add the baby spinach to the pan in two or three batches, stirring each batch until wilted before adding the next. This takes about 3 minutes total. Remove from heat and allow to cool for 10 minutes, then squeeze out as much excess moisture as you can using a clean kitchen cloth or your hands.
Removing moisture from the spinach is the single most important step. Wet spinach will make your burek soggy. Do not skip this.
- 4
In a large mixing bowl, combine the crumbled feta, drained cottage cheese, two of the eggs, dried dill, ground nutmeg, black pepper and sea salt. Mix well until evenly combined. Fold in the cooled, squeezed spinach and the sauteed onion and garlic mixture.
Taste the filling at this point and adjust seasoning carefully. Feta varies in saltiness, so go easy with added salt.
- 5
Lay one sheet of phyllo pastry onto the greased baking tray, letting the edges drape over the sides if needed. Brush lightly with olive oil. Repeat with three more sheets, brushing each with olive oil, so you have four layers as your base.
Keep unused phyllo sheets covered with a lightly damp cloth at all times to prevent drying and cracking.
- 6
Spoon the filling evenly over the phyllo base, spreading it gently to the edges with the back of a spoon.
- 7
Layer the remaining eight phyllo sheets on top, brushing each one lightly with olive oil before adding the next. Fold the overhanging edges inward and tuck them under the top layers to create a neat border.
Do not worry if a phyllo sheet tears. Simply patch it with the next sheet. It will all come together once baked.
- 8
Beat the remaining egg with one teaspoon of water to make an egg wash. Brush the top surface of the burek generously with the egg wash, then scatter sesame seeds over the top. Using a sharp knife, score the top few layers into eight portions without cutting all the way through.
Scoring before baking guides your cuts after and allows steam to escape, keeping the pastry crispier.
- 9
Bake in the preheated oven for 28 to 32 minutes until the top is deeply golden and crisp. Remove from the oven and rest for 5 minutes before slicing along the scored lines and serving.
Resting the burek before slicing helps the filling firm up slightly so portions hold together better on the plate.
Nutrition per serving
218kcal
Calories
14g
Protein
22g
Carbs
9g
Fat
3g
Fibre
2g
Sugar
480mg
Sodium
Pro Tips
- ✓
Always squeeze the spinach very thoroughly. Excess moisture is the main cause of soggy burek.
- ✓
Thaw frozen phyllo dough overnight in the fridge rather than at room temperature for the best texture.
- ✓
If your baking tray is smaller, fold the phyllo sheets in half rather than cutting them to reduce waste.
- ✓
Brushing with olive oil rather than melted butter significantly reduces saturated fat without sacrificing the golden, crispy result.
- ✓
Let the filling cool before assembling. Warm filling can steam the pastry and make it limp.
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Serve with a simple side of sliced cucumber, fresh tomato and a squeeze of lemon for a complete and balanced breakfast plate.
Frequently Asked Questions
Variations
- •
Egg-Free Version
Replace the two eggs in the filling with two tablespoons of plain unsweetened Greek yoghurt to maintain creaminess and binding. Use a tablespoon of plant-based milk mixed with one teaspoon of olive oil as a top glaze instead of egg wash.
- •
Added Protein Boost
Mix in 100g of crumbled firm tofu along with the cottage cheese and feta to increase the protein content further. The tofu blends seamlessly with the other filling ingredients and adds a subtle creaminess.
- •
Herb and Lemon Lift
Add the zest of one lemon and two tablespoons of finely chopped fresh flat-leaf parsley to the filling mixture for a brighter, more vibrant flavour that works especially well in warmer months.
- •
Mini Individual Burek Rolls
Instead of a tray bake, cut each phyllo sheet in half lengthways, spoon a tablespoon of filling at one end and roll into a cigar shape. Arrange on a lined baking tray, brush with egg wash and bake at 190 degrees Celsius for 20 minutes. Great for meal prep and portion control.
Substitutions
- •Phyllo pastry → Gluten-free phyllo sheets (Available in some specialty health food stores. Handle gently as gluten-free phyllo can be more fragile than regular phyllo.)
- •Reduced-fat feta cheese → Full-fat feta cheese (Full-fat feta has a richer, creamier flavour. The calorie count per serving will increase by approximately 20 to 25 calories.)
- •Low-fat cottage cheese → Ricotta cheese (Ricotta gives a slightly creamier, milder filling. Use the same quantity and drain it well before mixing.)
- •Fresh baby spinach → Frozen chopped spinach, thawed and drained (Use 250g frozen weight. Must be thoroughly squeezed dry before adding to the filling or the burek will be soggy.)
- •Extra virgin olive oil → Avocado oil (Avocado oil has a neutral flavour and a high smoke point. It brushes on the phyllo just as well as olive oil.)
🧊 Storage
Store cooled burek slices in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 180 degrees Celsius for 8 to 10 minutes to restore crispiness. Avoid microwaving if possible as this softens the pastry. For freezing, wrap individual slices tightly in cling film and place in a freezer-safe bag. Freeze for up to 2 months. Reheat from frozen at 190 degrees Celsius for 15 to 18 minutes.
📅 Make Ahead
Assemble the burek fully in the baking tray, cover tightly with cling film and refrigerate for up to 24 hours before baking. Add the egg wash and sesame seeds just before it goes into the oven. This is ideal for prepping the evening before a morning gathering or a busy weekday breakfast.
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