Description
Crispy, golden Bourekakia filled with creamy feta and herbs, wrapped in flaky phyllo dough and baked to perfection. A bite-sized savory pastry perfect for entertaining or snacking.
Ingredients
Scale
- 1 package phyllo dough (about 12 sheets)
- 1 cup feta cheese, crumbled
- 1/2 cup cream cheese
- 2 tablespoons fresh parsley, chopped
- 1 egg yolk
- 1/4 teaspoon black pepper
- 1/2 cup melted butter or olive oil
- 1 tablespoon sesame seeds (optional)
- Small bowl of water (for sealing)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine feta, cream cheese, parsley, egg yolk, and pepper until well blended.
- Melt butter or pour olive oil into a small bowl. Prepare a second small bowl with water for sealing.
- Lay out one sheet of phyllo and brush with butter. Add a second sheet and repeat until 2–3 layers are stacked. Cut into 3-inch wide strips.
- Place a spoonful of filling at one end of each strip. Roll up, folding in the sides, and seal the end with a dab of water.
- Place on baking sheet, brush tops with butter, and sprinkle with sesame seeds if using.
- Bake for 20–25 minutes, or until golden and crisp. Cool slightly before serving.
Notes
- Keep unused phyllo sheets covered with a damp towel to prevent drying out.
- Do not overfill to avoid tearing the dough.
- Freeze unbaked rolls for easy prep ahead.
- Use parchment paper for easy cleanup and even browning.
Nutrition
- Serving Size: 1 piece
- Calories: 140
- Sugar: 0g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg