Sweet "bureki" stuffed with Fresh Myzithra

  • 30
  • 45
  • 15
  • 2


500 g sheet crust

For baking
100 ml of milk
Olive oil

For the stuffing
1200 g Fresh Myzithra Kalogeraki
170 g of sugar
100 ml of milk
4 eggs
1 ½ teaspoons of cinnamon
1 ½ tablespoons of dry or fresh mint
1 tablespoon lemon zest

For the syrup
250 g of sugar
200 ml of water
1 cinnamon stick
1 lemon peel


Funky's Cook recipe: funky cook




Put Fresh Myzithra Kalogeraki in a bowk and make it smooth. Add all the remaining ingredients in the mixture and mix well.

Take the crust leaves one by one, fill them along with the mixture and close them with light rolls. After wrapping, put them into baking pan and give them a circular shape.

Pour with olive oil and pour over the milk. Leave them for 30 minutes before baking them.

Preheat oven to 180 ° C and then bake for 45 minutes.

Boil the ingredients for the syrup and let it cool down.

Sip the sweet bouillon and leave it for a few minutes to pull the liquids.

Our sweet is ready for serving!



  • We can use lemon instead of orenge.
  • If we want our sweet to become lighter, we can sprinkle it with flower-water (instead of syrup)as soon as we get out of the oven.
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