Bourekia is  a pastry made with a thin flaky  phyllo, and are filled with anari which is the name for anthotyro in Cyprus.   Anari is similar to anthotyro or myzithra and is a white soft whey cheese  which is produced when making halloumi or kefalotyri.  (You may find out more about these cheeses here).

Bourekia, in Crete they are called kaltsounia, are similar to turnovers, empanadas, calzone, borek, samosa and can also be made savory as well with other kind of salty cheese,  such as halloumi or feta but also with minced meat, mushrooms, potatoes or other fillings.

The recipe is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste as well as in Volume 2 of my e-cookbook, sold on all Amazon stores.

Kopiaste and Kali Orexi,

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5 Comments on Bourekia me Freskia Anari – Pastries with Fresh Anari Cheese

  1. […] Bourekia with fresh anari […]

  2. […] Bourekia with anari (anthotyros) […]

  3. […] Bourekia with fresh anari […]

  4. […] Bourekia (Pies filled either with minced meat, anari and other fillings) : 1, 3, 4 (or 1, 3, 7 on mixer) […]

  5. […] of the fluid.  You can used this soft cheese to make cheesecakes or wrapped in phyllo and fried, bourekia as we call them in Greece or a savory cheesecake, like the one I […]

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