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,
