Salty Filo Pie (Solen Burek)

This is one of the most commonly cooked recipes in Macedonia: Burek. Although Burek can be enjoyed at any time of the day, many people eat it for breakfast with butter milk or plain yogurt. With this recipe, we show that you can also eat it as a dinner with a delicious vegetable dip.

1 (16 ounce) package filo dough
1 1/4 cups water (100 to 110 degrees F)
1 package active dry yeast
2 tablespoons flour
1 teaspoon salt
1 teaspoon sugar
1/3 cup oil
8 ounces feta cheese, crumbled

Topping
2 eggs
1 tablespoon plain yogurt (low-fat)

1. Place water, flower, salt, and sugar in a large bowl and mix well. Then sprinkle in yeast and stir until it dissolves; let stand for 10 minutes.
2. Unroll the filo dough and occasionally spray (use a spray bottle) with water to keep dough from drying out as you work. Spray an 8x8x2-inch dish with oil.
3. Place two sheets of dough, and then oil thoroughly with a cooking brush. Repeat until you have 6 sheets layered. Spread 2 – 3 tablespoons yeast mixture and feta. Repeat until you use up the dough. The top layer should be about 6 sheets deep.
4. Before you bake the pita, precut it into square or diamond shapes. Spread 2 to 3 tablespoons of remaining yeast mixture.
5. Mix eggs and yogurt in a separate bowl and pour it over the precut pie. Sprinkle remaining oil on top.
6. Preheat oven to 395 degrees F and bake uncovered for about 40 to 50 minutes, or until pie is golden and crisp.