Potato Burek Recipe

This Potato Burek Recipe with feta cheese is a recipe that everyone will love. Potatoe filling in burek recipes is better known in North African countries, Turkey, Arab countries, etc.
And, even in our country, potatoes use in burek, pies, bread, etc.
So, potato filling can be cooked by combining cooked or not boiled potatoes with onions, cheeses, and various spices.
I brought today the burek filling with potatoes and white goat cheese, which coincides more with the flavors in our family.

You can choose this filling or experiment with other cheeses or spices, but I assure you that you will love it immensely.

Also, it is healthy for small children, just like Byrek Me Qumesht Dhe Veze, or Byrek Me Kos.

Ingredients

For the dought

• 350 ml warm water
• 1 tsp of salt
• 500-550 g od flour (as much as you will need to make a soft dough)
• 60 ml melted butter and 60 ml of olive oil for the layers
• 1-egg yolk for the top

For filling

• 400-450 g of boiled potatoes
• 100 g feta cheese
• 1-egg (facultative)
• salt, pepper, oregano, fresh dill, or parsley
• 2-3 tbsp of olive oil

Directions

How to make the dough

First, we will make the dough. This pie is easy to cook as we will prepare it with only two cakes which during the baking separate in layers.

1. In a bowl, add warm water and a pinch of salt. Mix the salt to digest and start adding the flour gradually until a soft dough makes.
2. And, you can reduce or decrease the amount of water and flour depending on the pan you will use. Always start with water and gradually add the flour until the dough is ready.
3. Then, we will work the dough well for a few minutes until we see that it is elastic, and we will divide it into two equal parts.
4. Next, cover it with a clean napkin and let the dough rest for 20-30 minutes.
   Meanwhile, we will prepare the filling.

The Filling

1. First, we set the potatoes to boil all over the skin, and after they cool a bit, we peel them and pass them to a puree crusher.
2. Also, you can finely chop the potatoes with a knife, but I chose this to make a creamy filling for the pie.
3. Then, add the potatoes to a bowl and add the egg, finely crushed cheese, spices, salt, pepper, and olive oil. We mix it all up and set it aside. We continue with the opening of the noodles

Rolling the dough

1. First, sprinkle the piece of dough with flour up and down as we usually do when we roll phyllo dough.
2. Then, we will open it as much as we can in a round shape with a diameter of 2-3 palm hands.
3. We will coat the dough layer on the surface with butter and olive oil mixture.
4. So, brush it well on the whole surface. Then, fold once on one side in 2/3 of it and grease the folded part again with butter and oil.
5. Also, pull the corners when folding by trying to give the folding a rectangular shape.
6. Next, fold the rest as well. It will be a long rectangle. And, we grease the folded part again.
7. We will fold this rectangle twice, like a book, ending in a square. Every time we fold, grease with the prepared fat. In this way, when the pie bakes, all the layers will separate.
8. Then, we will cover the folded layers and let them rest for 20 minutes. In other terms, we act the same as Turkish Borek Recipe and Byrek Me Spinaq.

Burek Laying and Baking

1. When time passes, we prepare the baking pan by brushing it with oil.
2. Then, one of the folded layers opens assisted by the roller and partly by pulling with hands. Transfer it to our prepared baking pan.
3. Also, we try to lift the noodle 1-2 fingers in the borders and sides to fold it afterward.
4. As well, pour the prepared filling and spread it evenly over the entire surface.
5. Then, open the second noodle in the same way and place it on top of the filling.
6. Next, close the sides well, cut the pie as desired, and coat it with an egg yolk. We also sprinkle it with the excess fat.
7. Then, transfer the pie to a preheated oven at 220 degrees for 15 minutes. After that, let to bake another 15 minutes at 180 degrees until it turns reddish and the noodles separate.
8. Finally, take it out of the oven, let it cool a bit, and serve it in warm pieces or at room temperature accompanied by a salad and seasonal soup.

Bon Appetit!