This corn boureka pie is a showstopper. It’s my favorite way to use up all the sweet corn these days. I make a fresh and creamy boureka filling with corn, scallions, cilantro, feta, ricotta, and mozzarella cheese. I roll this mixture into sheets of phyllo dough layered with butter and assemble it into one large spiral boureka pie.
Once baked it’s flakey, salty, hearty and has pops of sweet corn. Serve it with some jammy eggs, pickles and grated tomatoes for the complete experience. It’s perfect for breakfast, brunch, lunch and even dinner!
Enjoy,
Arielle
CORN & CHEESE BOUREKA PIE
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