Burek is very similar to the Greek spinach and cheese pie called Spanokopita. In this case, however, the pie is prepared in a casserole with layers of phyllo pastry. Don't be intimidated by the phyllo pastry. It is actually quite flexible and forgiving. You can find it in the frozen pastry section at most supermarkets. If you don't like the spinach, just leave it out, and you have Cheese Burek.
1 bunch of spinach, stemmed, washed, dried thoroughly and chopped
4 eggs, beaten
1 cup of crumbled feta cheese
1/2 cup light sour cream
2 cups 1% cottage cheese
4 full sheets of phyllo pastry, cut in half to make 8 rectangles
Preheat oven to 400 oF. Grease a 9x13x2 inch casserole with olive oil or non-stick spray. In a large bowl, combine the spinach, eggs, feta cheese, sour cream and cottage cheese. Place 1 sheet of phyllo in the casserole and brush with olive oil. Top with another sheet and brush with olive oil.
Spoon half of the spinach-cheese mixture on top of the phyllo and spread to make a smooth surface. Place two more layers of phyllo on top, brushing each with olive oil, and spread the remainder of the spinach-cheese mixture on top. Finish the casserole by adding the remaining three layers of phyllo, brushing each one in turn with more olive oil.
Place in the oven and bake for approximately 25 to 30 minutes, until the eggs have set and the phyllo on top is golden brown. Let cool for a few minutes, then cut into squares and serve warm.
Makes a great appetizer!