Fig and goats cheese burek

A classic Greek pastry dish served drizzled with honey chilli syrup - a guaranteed winner for lunch from Ed Baines
By Ed Baines
Fig and goats cheese burek
  • Rating:
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 400 g goats' cheese, log
  • 6 figs
  • 300 g filo pastry
  • 8 tbsp olive oil
  • 1 eggs
  • 1 splashes milk

For the honey chilli syrup

  • 1 red chillies, deseeded and chopped
  • 1 tbsp honey
  • 1 limes, juice
  • 2 tbsp olive oil


1. Using a hot, wet knife cut the goats' cheese in half lengthwise, and slice these across into thin half moons. Slice the figs.

2. Preheat the oven to 180?C/gas 4. Lay several sheets of pastry on a baking tray and drizzle with a little of the olive oil. Cut it into a 10 x 15cm rectangle. Drizzle with olive oil, and layer with slices of figs and goats' cheese. Lay some more filo over the top and repeat this process three times and brush the top with a beaten egg and milk. Cook for 15 20 minutes. Cool for 5 minutes.

3. To make the honey chilli syrup, grind the chilli to a paste using a pestle and mortar. Add the honey, lime juice and olive oil and season. Mix well. To serve, drizzle the honey chilli syrup over the burek.

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