Lunches
Byurek
Ingredients
- - 400 g (14 oz) filo pastry sheets
- - 300 g (10 oz) sirene or feta cheese, crumbled
- - 2 eggs
- - 100 ml (1/3 cup + 1 tbsp) sunflower oil
- - 1 tbsp plain yogurt
Method
- Whisk eggs, oil and yogurt together; mix half into the crumbled cheese.
- Brush a filo sheet with the egg mixture, spoon cheese filling along one edge, and roll into a cigar or coil shape.
- Repeat with remaining sheets and filling.
- Arrange coils in a greased tray, brush tops with remaining egg mixture.
- Bake at 190°C (375°F) for 25 minutes until golden, or shallow-fry until crisp on both sides.
- Cool slightly before serving.
Introduction: Byurek is a savory filo pastry filled with sirene cheese, sometimes with spinach or minced meat, rolled into coils or triangles and fried or baked.
Cultural Background: Byurek is a savory filo pastry filled with sirene cheese, sometimes with spinach or minced meat, rolled into coils or triangles and fried or baked. A quick, satisfying lunch found in bakeries throughout Bulgaria.
Tips: Work quickly with filo to prevent it drying out. Brushing generously with oil mixture between layers ensures a crisp, flaky finish.
Variations: Byurek sas spanak: add sautéed spinach to the cheese filling. Meat byurek: use seasoned minced pork in place of cheese. Vegetarian as written; a meat variation exists but is not the default.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat in a 170°C (340°F) oven for 8-10 minutes to restore crispness.
Nutrition: Approx. 290 kcal, 11g protein, 18g fat, 22g carbs per serving.
FAQs:
Q: Fried or baked — which is more traditional?
A: Both are common; frying gives a richer, crispier result while baking is lighter.
Q: Can I use puff pastry instead of filo?
A: It changes the texture but works as a convenient substitute.