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It would be highly unlikely to find this recipe on a table in Morocco. It’s origins are in the Middle East, mostly Turkey or Greece where there is plenty of cheese consumed! This is a fast and easy appetizer or great accompaniment to a big bowl of soup. As the weather here turns cooler I am looking forward to lots of soups.
- 1 package of filo dough (I love this one).
- 8 oz Greek Feta
- 8 oz shredded mozzerella
- 2 eggs beaten
- 1 tsp crushed garlic
- 1/2 tsp pepper
- melted butter to brush between layers
- 1 egg yolk beaten for brushing on top before baking
Preheat the oven to 375F. In a large bowl combine the feta, mozzerella, 2 eggs, garlic and pepper. Mash to combine and break apart the feta. The result should be a thick filling.
Thaw and roll out the filo, and cut in half by the width. Remove one sheet of filo, and brush the layer with butter. Add another sheet of filo on top of this and repeat. Do one final layer (3 total). When the 3rd layer is down, place a tablespoon of filling along the bottom.
Fold over the side ends and then small lip on the bottom and make a 1/2 roll. Make sure to keep the sides tucked in as you roll. (just like a burrito).
Continue to roll until the end and use a little bit of butter to seal the end of the briouat. Place onto a baking sheet. Repeat the process until you’re out of filo, or out of filling. This recipe should make about 15 but it depends on how much filling you are adding. Brush the tops of the briouats with egg yolk before placing in the oven. Bake for 15-20 minutes until the pastry is golden brown and starting to flake.
You can also bake these part way, cool, and pop in the freezer. When you want to use them simply remove from the freezer, thaw and finish baking them!