Rice Paper Burek

This Rice Paper Burek is the shortcut your feta-loving heart’s been waiting for. It’s inspired by all the flaky legends — Burek (Balkan + Turkish), Banitsa (Bulgarian), and Tiropita (Greek) — but this version skips the phyllo therapy session and gets straight to the good stuff. We’re using rice paper instead of phyllo, which means it’s gluten-free lighter, and cooks in 10 minutes flat. No layering, no buttering, no oven. Just a crispy outside and a cheesy middle. Oh, and it’s only 400 calories per roll which feels fake but isn’t. We've checked, multiple times, for science.

What stands out

The outside is golden and crispy the inside is warm, chewy and stuffed with creamy feta and gooey, melty cheese. It’s got all the salty, savory flavor of the traditional versions, but it’s totally gluten-free. It’s a lighter, healthier burek that still brings the same golden-brown cheese-pulling satisfaction. And once you hear that first crunch? Game over. You’re going to want to roll up an entire army of them.

Rice Paper: Once soaked, it becomes pliable and suited to rolling and it crisps up beautifully in the air fryer.

Egg: Helps bind the filling and gives the top that golden, shiny finish if you use it as an egg wash instead of oil.

Feta: The salty MVP. It’s crumbly, creamy, and packed with flavor. Use a good-quality block if you can.

Mozzarella: For that gooey, melty moment we all live for. Adds richness and helps balance out the tangy feta.

Sesame Seeds: Adds a nutty crunch and makes your rice paper burek look extra cute.

Kitchen tip

If you want the Burek (Tiropita) to have color, make sure you brush it with egg wash instead of oil.

Swaps

1. Instead of feta, use any creamy white cheese you have on hand — Macedonian-style, Greek, Bulgarian, or whatever’s living in your fridge. Ricotta also works if you want something a little softer and milder.
2. If you’re out of mozzarella any melty cheese will do the trick. Just avoid pre-shredded as it doesn’t melt as nicely and has weird anti-caking vibes.
3. Brush with egg wash for that glossy, golden finish, or go with olive oil or melted butter for a rich, crispy crust.

Serve it with

• A cold glass of Ayran (salty yogurt drink we basically grow up on in the Balkans), or enjoy with plain yogurt or kefir for that tangy balance.
• Sparkling water, coffee, or tea — whatever you’re sipping, this burek can hang.
• A simple tomato salad for something fresh and juicy on the side.
• A big spoonful of Ajvar — the roasted red pepper spread of your dreams. Any roasted veggie dip will do, but Balkan-style hits different.

Questions

Our rice paper ripped while rolling — what do we do?

Don’t panic! It happens. Just patch with a damp piece of another rice paper sheet like edible tape. No one will know.

IS this recipe gluten-free?

Yes! Rice paper is naturally gluten-free. Just double-check your brand to be sure there’s no sneaky wheat added in the ingredients.

Can we use pre-shredded cheese?

You em can but it won’t melt as nicely. Pre-shredded cheese often has anti-caking agents that mess with the texture.

Can we use vegan cheese?

Totally! Use your favorite plant-based feta and melty cheese.

Is rice paper supposed to be this sticky before cooking?

Yes, totally normal! Once dipped in water, it becomes soft and tacky — that’s what helps it roll tight and stay sealed. It won’t stay sticky once it’s cooked.

Ingredients

Makes 1 burek

• 3 sheets rice paper
• 75 grams feta
• 1 egg
• 30 grams mozzarella cheese, to taste
• oil, or egg wash for brushing on top
• sesame seeds, optional

Equipment

• Air Fryer
• Food Scale
• rice paper
• Measuring Cups + Spoons

Method

1. In a bowl, mix the feta, egg, and cheese.
2. Next, take a sheet of rice paper dip it in room temperature water and repeat this step for all three sheets.
3. Place the wet sheets onto your work surface making sure to slightly overlap each one. Add the filling making sure to spread it evenly.
4. Take the end of the rice paper that's facing you and begin to roll it over the feta filing. Fold over the sides and continue to roll until it looks like a rope.
5. Now, take one end of the rope and roll it onto itself into a coil. Brush all over with a little bit of oil (or egg wash for colour) and sprinkle on sesame seeds on the top and bottom.
6. Air fry at 400F for 10 minutes or until golden and crispy! Enjoy!

Kitchen notes

• Cheese: Use any creamy white cheese you love — Macedonian, Bulgarian, Greek, or ricotta all work great.
• Melty Factor: Avoid pre-shredded cheese — it doesn’t melt well and the texture gets weird.
• Rice Paper: Don’t soak too long! 5 seconds in room temp water is perfect.
• Rolling: Roll tightly and tuck the ends as you go. If it rips, patch it with another soaked sheet.
• Surface: Use a damp cutting board or kitchen towel so your rice paper doesn’t stick and self-destruct.
• Topping: For max crunch and color, brush with egg wash instead of oil and sprinkle sesame seeds on both sides.
• Cooking: Don’t overcook — 10 minutes in the air fryer at 400°F gets it golden and crisp without drying out the filling.