Recipe for Balkan Cheese Pie – Burek and Adjika Sauce

I have had this Recipe for Balkan Cheese Pie from the Darina at the Gratinee blog pinned for a while, and for some reason in the past couple months I have been on a real Eastern European food kick. Most of it was Russian food, but also Mediterranean, so no surprise that the Balkans and this pie has risen to the top of my to do list to try.

This Balkan Cheese Pie sort of combines the best of both of these cuisines, the lighter Mediterranean touch where the pie is eaten with simple yogurt or salad or fruit, but also a lot of cheese and oven pie method of making a meal from the Serbia area that is so close to the Soviet and Russia and shares history and perception of Slavic brotherhood.
Balkan Cheese Pie - Burek recipe. Just easy layering of cheese egg mixture with phyllo sheets, like a Mediterranean or Eastern European quiche Balkan Cheese Pie - Burek recipe. Just easy layering of cheese egg mixture with phyllo sheets, like a Mediterranean or Eastern European quiche

Also called Burek, this pie is at its core a pastry made from phyllo dough and filled with cheese (in this case cottage cheese and feta, though ricotta might also be used) and optionally also throw in some vegetables (commonly greens or mushrooms) or ground meat.

Thank you for the inspiration Darina. For an alternate version, instead of a pie, you could make a pita version – a pie and pita version are covered by Superfora here and Darina makes a spiral version that is a cross of pita and pie.

Balkan Cheese Pie – Burek

Balkan Cheese Pie - Burek recipe. Just easy layering of cheese egg mixture with phyllo sheets, like a Mediterranean or Eastern European quiche Balkan Cheese Pie - Burek recipe. Just easy layering of cheese egg mixture with phyllo sheets, like a Mediterranean or Eastern European quiche
Ingredients:

  • 8 phyllo sheets (you can find these in the freezer section. Defrost them in the refrigerator overnight, and take them out to get to room temperature while you are mixing your cheese/egg in step 1 of directions below).
  • 1/2 pound  cottage cheese
  • 1/2 pound feta cheese, crumbled
  • 3 eggs
  • 1/2 cup club soda (this helps make the pie fluffy)
  • 1/4 cup olive oil
  • 1 teaspoon salt (optional, depending on how salty you think it already is from your feta)
  • Browned meat or mushrooms (optional)
  • 1 teaspoon dill (optional)

Directions:

  1. As you are making your cheese mixture, let the phyllo dough which you probably bought frozen and have defrosted overnight in the refrigerator come to room temperature – still in the box though. Ok, now to the mixture. In a large mixing bowl combine the cheese, eggs, club soda, oil, and salt (optional, depending on how salty your feta already is). For this recipe I used cottage cheese and feta cheese that were both reduced fat, and you can also use ricotta. I hear it’s still not quite like actual Eastern European cheese, but this is the closest to it. Once the mixture is ready, now open the phyllo package and release the sheets – you wanted to wait until now to do this so it doesn’t dry out because then it will break easily (though for this recipe, it doesn’t matter as much is there are small tears and holes since you are folding the phyllo sheets in anyway).
    Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, though you can also use ricotta Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, now mixed with the eggs and club soda and olive oil As you are making your egg and cheese mixture, let the phyllo dough which you probably bought frozen and have defrosted overnight in the refrigerator come to room temperature
  2. Grease a 9 inch pie pan with non-stick cooking spray. Place two sheets of phyllo, one crossed over the other, over the pan and gently tuck in. With a ladle, spoon over some of the cheese mixture.
    Balkan Cheese Pie - Burek recipe, using cheese egg mixture with phyllo sheets in layers. It doesn't matter if you tear the phyllo sheet as you will be folding it in anyway Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, though you can also use ricotta. You layer the cheese egg mixture with phyllo sheets in alternating layers Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, though you can also use ricotta. You layer the cheese egg mixture with phyllo sheets, 2 sheets for each layer
  3. (Optional) For variation, sprinkle layers with fresh spinach leaves, sauteed mushrooms, or browned ground lamb or pork on top of the cheese and egg mixture.
  4. Otherwise, fold the corners of the phyllo over the filling. Pour over some more of the cheese mixture. Repeat a few more times, using 2 layers of phyllo sheets and the cheese and egg mixture alternating. Pour any leftover filling over top layer.
    Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, though you can also use ricotta. You layer the cheese egg mixture with phyllo sheets Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, though you can also use ricotta. You layer the cheese egg mixture with phyllo sheets Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, though you can also use ricotta. You layer the cheese egg mixture with phyllo sheets
  5. Bake at 375F for about 30 minutes, or until top is golden and pie has puffed up.
    Balkan Cheese Pie - Burek recipe, still hot out of the oven Balkan Cheese Pie - Burek recipe, still hot out of the oven Balkan Cheese Pie - Burek recipe, still hot out of the oven
  6. Cool until lukewarm and then cut into pieces like quiche and serve.
    Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, though you can also use ricotta. You layer the cheese egg mixture with phyllo sheets Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, though you can also use ricotta. You layer the cheese egg mixture with phyllo sheets

If you’d like, top with poppy seeds or like I did, with dill.
Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, topped with dill. Just easy layering of cheese egg mixture with phyllo dough, like a Mediterranean or Eastern European quiche Balkan Cheese Pie - Burek recipe, using cottage cheese and feta, topped with dill. Just easy layering of cheese egg mixture with phyllo dough, like a Mediterranean or Eastern European quiche

You can serve your slice of Burek with a green salad, fruit salad, tomato salad or cucumber salad. In cooler days you might choose soup. Another option if you made it plain cheese like I did is serve it alongside your choice of cooked vegetables that are steamed, sauteed or roasted.
Balkan Cheese Pie - Burek recipe, here served with sauteed mushrooms in garlic butter. Burek is an easy layering of cheese egg mixture with phyllo dough, like a Mediterranean or Eastern European quiche Balkan Cheese Pie - Burek recipe, here served with sauteed mushrooms in garlic butter. Burek is an easy layering of cheese egg mixture with phyllo dough, like a Mediterranean or Eastern European quiche Balkan Cheese Pie - Burek recipe, here served with sauteed mushrooms in garlic butter. Burek is an easy layering of cheese egg mixture with phyllo dough, like a Mediterranean or Eastern European quiche

I went super Eastern European and added Adjika sauce on the side.
Balkan Cheese Pie, or Burek, here with Adjika Sauce - recipe for both on http://pechluck.com Balkan Cheese Pie, or Burek, here with Adjika Sauce - recipe for both on http://pechluck.com

Adjika is sort of like a Russian pesto, but instead of basil, oil, and pine nuts it’s dried red peppers, garlic, salt, and some dried seasoning that are then ground up together. Yes, it’s supposed to be a bit spicy. There are some recipes out there with tomatoes, but I like it without because I don’t want it to be like salsa or ketchup – I want it to be a mix of sauce and chili paste, sort of what is alluded to by this article at Roads and Kingdoms on “Adjika: Sauce of Glory, Pride of Abkhazia“.

Most recipes for Adjika sauce I found use a lot of ingredients like tomatoes, carrots, and make a lot of cans. The version I do is a small amount – about 3/4-1 cup. You want the ingredients to be as dry as possible so that the most liquid comes from the additional of the oil, so you can choose for instance to use regular parsley instead of the dried kind in the spices and seasonings section, just make sure it is chopped and dry.
Balkan Cheese Pie, or Burek, here with Adjika Sauce - recipe for both on http://pechluck.com Balkan Cheese Pie, or Burek, here with Adjika Sauce - recipe for both on http://pechluck.com

Adjika Sauce

Ingredients:

  • 4 hot red chilli peppers
  • 1 cloves garlic peeled
  • 1 tablespoon parsley flakes
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • a large pinch of salt
  • A few teaspoons of Walnut or Olive oil, as needed for consistency

Instructions:

  1. Spread peppers on a table with wax paper underneath and let air dry until the chilis become slightly wrinkled if you can – you can make it without this step, but you’ll want to taste and add a pinch more to balance the liquid from the chilis
    Red chili peppers for adjika sauce - recipe on http://pechluck.com
  2. Wash the chillies, cutting off the stems, and then cutting the chilies in half to scrape out the seeds – if you like spiciness, save the seeds so you can add them to the heat level you want in step 4.
  3. In a food processor, add your cut seedless chilies, garlic, coriander and parsley into a food processor, add a splash of oil and pulse until a paste.
  4. And salt and pulse for another couple of seconds. Check the spiciness and add some of the reserved seeds if the sauce seems too mild to your taste. Add more oil as needed to get the desired consistency.

Adjika sauce, sort of like a Russian pesto that uses dried red peppers, garlic, salt, and some dried seasoning that are then ground up together

Have you ever heard of any of these two dishes? Do you know of any good places in Portland to get Eastern European food?

When you first read Balkan Cheese Pie, did you think of the Balkans… or Balki from Perfect Strangers?

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Comments

  1. You are so adventurous with your cooking, I love it! I have never head of this cheese pie, but it sounds fantastic. Great photos too! Thanks for sharing, Pech. Cheers 🙂

  2. Yes, please!

  3. What a lovely looking anytime dish. Thanks for sharing!

  4. This sounds like a delicious savory pie and I love Adjika sauce; great addition and I would also prefer to top the cheese pie with dill instead of poppy seeds/

  5. That sounds great, like a Eastern European quiche! I’ve heard the Transylvania food cart is good, and Meredith and a few other folks always rave about Kargi Go Go, the Georgian food cart, but I still haven’t made it there yet! (Do those count as Eastern European? My geography isn’t so good! 🙂 ) I’m excited to see what else you find and make!

  6. ooh yum! that looks fab! thanks for sharing!
    http://www.ladiesinnavy.com

  7. wow this looks delicious! i am sadly now very lactose intolerant but the pictures left me drooling! i think i can also safely say i’ve never cut up a chili pepper!

  8. Had me at CHEESE PITA PIE! (Okay, maybe that’s what I wanted to hear.)

Trackbacks

  1. […] fire roasted sweet red bell peppers, here served with bread) is the consistentcy of how I model the adjika sauce that I made previously with burek (though thanks to the use of red chili peppers, adjika is much spicier). Meanwhile, the […]

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