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Greek yoghurt burek served
Crispy layers of filo pastry filled with creamy feta and yoghurt

Greek yoghurt burek

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Cakes and Desserts
This type of savoury pie could be called 'Tiropita' in Greece, though the name Burek points to Turkish influence. The filling is a special marriage of Greek yoghurt and feta: the yoghurt makes the mixture creamy and light, while the bicarbonate of soda ensures airiness, almost like a savoury soufflé between the pastry sheets.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Baking tray
  • Whisk
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the yoghurt, eggs, bicarbonate of soda, and salt. Crumble in the feta.

Tip: The bicarbonate of soda reacts with the acid in the yoghurt to create bubbles. (Acid-base reaction).
2 ✓

Layer in the tin: pastry, oil, filling. Repeat.

Tip: Always brush the pastry with oil, otherwise it won't crisp up, it will just steam.
3 ✓

Brush the top with oil and score the portions with a knife.

Tip: Scoring allows steam to escape and helps the centre bake more evenly.
4 ✓

Bake at 180°C for 35-40 minutes until golden brown.

Tip: Let it rest so the filling sets.

Recipe FAQ

Why did the filling go flat?
You missed out the bicarbonate of soda, or overmixed it and lost the air.
It turned out too sour.
Both Greek yoghurt and feta can be acidic. A pinch of sugar can help balance it.

Ingredients

  • 6 sheets Filo pastry
  • 250 g Greek yoghurt (thick)
  • 200 g Feta cheese
  • 2 whole Eggs
  • 1 tsp Salt
  • 50 ml Olive oil
  • 0.5 tsp Bicarbonate of soda