Bourekakia are crispy, golden phyllo triangles filled with a creamy mixture of feta, ricotta, and fresh herbs. I love making these savory bites when I want something elegant yet comforting. They are a beautiful addition to a mezze table, a festive appetizer, or a simple snack that brings Mediterranean flavors straight to my kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 sheets phyllo dough, thawed
200 g feta cheese, crumbled
150 g ricotta cheese
1 large egg
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
½ teaspoon freshly ground black pepper
¼ teaspoon salt
120 ml olive oil or melted butter for brushing
Directions
I start by preheating the oven to 180°C (350°F) and lining a baking tray with parchment paper.
In a mixing bowl, I combine the crumbled feta, ricotta, egg, parsley, dill, black pepper, and salt. I mix everything together until the filling is smooth but still slightly textured.
I lay one sheet of phyllo dough on a clean surface and lightly brush it with olive oil or melted butter. Then I place a second sheet on top and brush it again to ensure the layers stay moist and flaky during baking.
Next, I cut the layered phyllo lengthwise into three equal strips. I place about a tablespoon of filling at one end of each strip. I fold the corner over the filling diagonally to form a triangle, then continue folding in a triangle pattern until I reach the end of the strip.
Then I place each triangle seam-side down on the prepared baking tray and lightly brush the tops with more oil or butter for a golden finish.
I bake them for 20–25 minutes, until they turn beautifully golden brown and crisp. I let them cool slightly before serving, although I find them hardest to resist while still warm.
Servings and timing
This recipe makes 12 servings, with each serving averaging about 220 kcal.
Prep Time: 25 minutes
Cooking Time: 25 minutes
Total Time: 50 minutes
Variations
I sometimes like to add a handful of grated kefalotyri or mozzarella for an extra cheesy flavor. When I want a stronger herbal note, I increase the dill or add a touch of fresh mint. For a slightly different texture, I mix in a spoonful of cream cheese for extra creaminess.
If I want to experiment, I add a pinch of nutmeg or sesame seeds on top before baking for added aroma and crunch. I also enjoy making smaller, bite-sized triangles when serving them at parties.
Storage/Reheating
I store leftover bourekakia in an airtight container in the refrigerator for up to 3 days. To keep them crisp, I reheat them in a preheated oven at 170°C (340°F) for about 8–10 minutes. I avoid using the microwave because it softens the phyllo and takes away the crisp texture that I love.
If I want to prepare them in advance, I assemble the triangles and freeze them unbaked. I bake them directly from frozen, simply adding a few extra minutes to the baking time.
FAQs
Can I use only feta instead of mixing it with ricotta?
I can, but I find that using only feta makes the filling saltier and firmer. I prefer combining feta with ricotta for a creamier and more balanced flavor.
How do I prevent phyllo dough from drying out?
I keep the unused sheets covered with a clean, slightly damp kitchen towel while I work. This helps me prevent cracking and keeps the dough pliable.
Can I make bourekakia ahead of time?
Yes, I often assemble them a few hours in advance and keep them refrigerated until I am ready to bake. I also freeze them for longer storage.
Can I make them gluten-free?
Traditional phyllo contains gluten, but I can look for gluten-free phyllo alternatives available in specialty stores if needed.
What can I serve with bourekakia?
I like serving them with a fresh Greek salad, tzatziki, or as part of a Mediterranean mezze platter with olives and roasted vegetables.
Conclusion
Bourekakia are one of those timeless recipes that bring comfort and elegance together in every bite. I enjoy how simple ingredients transform into crisp, golden pastries filled with creamy, herby goodness. Whether I serve them at a gathering or enjoy them as a snack, they always remind me of the warmth and flavor of Mediterranean cooking.
📖 Recipe:
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Bourekakia (Greek Mini Cheese Pies)
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Bourekakia are crispy, golden phyllo triangles filled with a creamy blend of feta, ricotta, and fresh herbs. These savory Greek mini pies are perfect as an appetizer, snack, or part of a Mediterranean mezze spread.
Ingredients
12 sheets phyllo dough, thawed
200 g feta cheese, crumbled
150 g ricotta cheese
1 large egg
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
120 ml olive oil or melted butter for brushing
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a mixing bowl, combine the crumbled feta, ricotta, egg, parsley, dill, black pepper, and salt. Mix until smooth but slightly textured.
- Lay one sheet of phyllo dough on a clean surface and lightly brush with olive oil or melted butter. Place a second sheet on top and brush again.
- Cut the layered phyllo lengthwise into three equal strips. Place about one tablespoon of filling at one end of each strip.
- Fold the corner over the filling diagonally to form a triangle, then continue folding in a triangle pattern until you reach the end of the strip.
- Place each triangle seam-side down on the prepared baking tray and brush the tops lightly with more oil or butter.
- Bake for 20–25 minutes until golden brown and crisp. Allow to cool slightly before serving.
Notes
Add grated kefalotyri or mozzarella for extra cheesy flavor.
Increase dill or add fresh mint for a stronger herbal note.
Mix in a spoonful of cream cheese for extra creaminess.
Sprinkle sesame seeds or a pinch of nutmeg on top before baking for added aroma.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 170°C (340°F) for 8–10 minutes.
Freeze unbaked triangles and bake directly from frozen, adding a few extra minutes to the baking time.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 45 mg
