On our last vacation in Greece, I was surrounded by so many dreamy Greek bourekas,
golden and beautiful,
the kind that, just by looking at them, let you imagine the crispness, the cheeses and all the incredible flavors inside.
I can’t eat them because I have celiac disease,
but the sight of them stayed with me throughout the entire vacation 🙂
Until one morning, I decided I simply had to make my own version of this perfect Greek bite for all of us.
A gluten-free version,
family-size,
full of cheese,
and one that would give us all a little taste of a vacation in Greece.
And what can I tell you,
everyone simply melted with happiness 🤩
We ended up with a bite that is soft and juicy on the inside,
golden and crispy on top,
filled with wonderful cheeses, roasted onion, fresh mint and so many good flavors that come together beautifully.
This is definitely my healthiest, most local and balanced version of a bite that feels like a wonderful, indulgent Greek vacation.
It is gluten-free, easy to make and just right for the center of a joyful family table.
I chose to use the wonderful local cheeses from Jacob’s Dairy.
The Greek yogurt gives the batter wonderful softness and juiciness,
the feta adds just the right saltiness and creaminess,
and the mozzarella melts and browns, giving every bite an irresistible, indulgent layer.
Family-Size Gluten-Free Greek Bourekas | Photo: Essy Roz
Family-Size Gluten-Free Greek Bourekas | Photo: Essy Roz
Family-Size Gluten-Free Greek Bourekas | Photo: Essy Roz
Family-Size Gluten-Free Greek Bourekas
Ingredients
Please note that all my recipes are measured using universal measuring cups (a 250 ml measuring cup) - I recommend using them for the most accurate, perfect result possible
Ingredients for one family-size tray: (a standard oven tray)
For the batter:
- 4 eggs
- 1 cup Greek yogurt from Jacob’s Dairy
- 1/2 block feta cheese from Jacob’s Dairy
- 100 g grated mozzarella from Jacob’s Dairy
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/3 cup milk
- 1/4 teaspoon dried oregano (adds so much, but optional)
- 1/3 cup cornstarch
- 1 1/4 cups almond flour
- 1/2 cup rice flour (can be replaced with oat flour)
- 10 g baking powder (one standard packet)
- A bunch of fresh mint leaves (adds so much, but optional)
For the bottom of the tray:
- 1–2 white onions, sliced into half-moons
- 2 tablespoons olive oil
- A little salt
- An additional 100 g grated mozzarella, for sprinkling over the mixture
Preparation
Preheat the oven to 180°C, preferably on convection mode.
Place the wet ingredients in a bowl in the following order: eggs, yogurt, olive oil, milk, salt and dried oregano. Mix until combined, then add the almond flour, cornstarch, rice flour and baking powder, and mix again until all the ingredients are combined.
Add the feta cheese, crumbling it between your fingers. Add the grated mozzarella and fresh mint leaves, and mix the batter until combined.
Line a standard oven tray with baking paper and drizzle olive oil over it. Scatter the onion slices over the tray (there is no need to cook them first). Pour all the batter over the onions, sprinkle more grated mozzarella on top and bake for 25–30 minutes.
Remove from the oven, cut into generous, large squares and serve alongside a salad or fresh vegetables.
A little more from me
- You can store it in an airtight container in the refrigerator for up to 5 days.
- It is best eaten warm. You can reheat it in a toaster oven / oven / microwave.
Family-Size Gluten-Free Greek Bourekas – Preparation Steps | Photo: Essy Roz
Family-Size Gluten-Free Greek Bourekas – Preparation Steps | Photo: Essy Roz
Family-Size Gluten-Free Greek Bourekas – Preparation Steps | Photo: Essy Roz
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