I love making Bourekas with Phyllo dough. I’ll devour any filling there is- potatoes, spinach, mushrooms, but this cheese filling is my absolute favorite. It is also the most requested dish by our friends; I make it for almost every gathering. Often served with olives and a big fresh salad. Well-loved by adults and kids!
The recipe requires approximately 12–14 hours wait.
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Cheese Bourekas Spirals
- 8 oz (230 grams) Phyllo dough sheets thawed (about half a pack)
- 2 large eggs
- 3/4 cup (180 ml) sour cream or ricotta cheese
- 1 cup shredded mozzarella
- 1 cup crumbled feta
- 1/4 teaspoon garlic powder
- 1/4 cup (60 ml) olive oil
- sesame seeds
- Phyllo tends to dry out very quickly. Before you start, take the Phyllo sheets out of the package. Unroll and place them carefully between two slightly damp kitchen cloths to prevent drying.
- In a large bowl, mix together eggs, all of the cheeses, garlic powder, salt, and pepper. Go easy on the salt as the feta cheese has a lot of salt in it. Mix until thoroughly combined. Set aside.
- Brush the bottom and sides of a baking dish with olive oil.
- Preheat oven to 400°F/200°C.
- Working with one sheet at a time, brush the sheet with olive oil, quickly add on top of another sheet of dough and repeat with the olive oil.
- Spoon a portion of the cheese mixture (approximately ¼ cup) into a long thin line down the long side of the phyllo, leaving 1-inch (2 cm) edges.
- Fold the dough over and around the filling, then roll the Phyllo into a long log. Carefully work the log into a spiral and transfer it to the greased baking dish.
- Repeat with remaining ingredients to make around 6–8 spirals. Place them close together.
- Brush each spiral with olive oil and sprinkle with sesame seeds.
- Bake for 20–30 minutes or until golden brown and crispy. It is best served hot or at room temperature.