Burekitas
Prep. Time
30 minutes
Cook Time
20 minutes
Servings
8-10 pieces
Difficulty
Easy
Soy-Free, Nut-Free, dairy-free, egg-free
Oven
Cooking required:
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Allergens:
These homemade burekitas are a simple yet delicious treat with a crispy, golden crust and a flavorful potato and olive filling. They’re easy to make and always a crowd-pleaser, especially when you want something hearty and comforting. The dough comes together quickly, and the filling is a satisfying mix. Whether served as a snack, appetizer, or light meal, these burekitas are sure to disappear fast. They’re a great addition to any meal, and the best part is you can customize the filling to suit your tastes.
Specifically, this one was made with pureed potato and olives. But you can easily make it with anything solid enough to not leak during baking.
Ingredients
For the Dough
1 cup all-purpose flour
1/4 cup olive oil
1/4 cup water
2 tsps salt
Sesame seeds, to sprinkle on top (optional)
For the Fillings
1 potato, peeled, cut in cubes
A handful of pitted kalamata olives
Vegan ricotta cheese, as needed
Homemade pesto sauce (follow my recipe here, or use a store-bought option; for a nut-free recipe, do not add nuts to the pesto, or check the label of the store-bought. Pesto is usually made with pinenuts)
Protein-rich plant-based milk, to brush the dough before baking
Salt & black pepper, to taste
Additional seasoning as preferred
Instructions
Making the Fillings
Quick fillings:
Combine vegan ricotta and kalamata olives halves.
Combine homemade pesto sauce with vegan parmesan.
Combine homemade pesto sauce with vegan ricotta.
Alternatively, fill with mashed potatoes:
Peel & cut the potato to 4-6 pieces and cook in water for about 15 minutes or until the potato has completely softened.
Discard the water and place the potatoes in a bowl.
Add the olive oil, salt & peper and mash well. Add seasoning as you like.
Making the Dough
Preheat the oven to 360F/180C.
In a mixing bowl, mix the dough ingredients and kneed for 2 minutes until smooth and consistent. This dough does not require a long kneading process.
On a clean surface, flatten the dough using a rolling pin, so it's evenly thin, but not paper thin (around 0.2cm thick).
With a 3'' round cookie cutter, cut out as many circles as possible. Place the residual dough aside until done.
Place a tsp of filling in the middle of the dough and then hold one end of the dough and cover the filling.
Seal the ends of the dough - using a fork, press the endings.
Rub protein-rich milk on the top of the dough, and sprinkle a bit of sesame seeds if preferred.
Bake for 20 minutes or until the burekas become golden on top.
Serve warm with a side salad or as a stand alone appetizer.
Notes
If preferred other fillings, any savory filling that would stand the oven's heat can fit.
For a soy- and nut-free recipe, check the plant-based milk, the cheese and the pesto are free of these allergens.
The Latest Bite
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When we hosted a summer dinner recently, we wanted something that felt fresh and thoughtful without requiring a lot of time or fuss in the kitchen. This salad came together naturally—raw yellow beet for crunch and earthiness, sweet dried figs for a touch of richness, and peppery arugula balanced by the light, delicate alfalfa sprouts. The date-mustard dressing adds just the right hint of sweetness and tang to bring it all together. It wasn’t meant to steal the show, but quietly complemented the meal and fit perfectly with the relaxed, easygoing atmosphere we hoped to create.