Sunday morning means burek and drinking yoghurt. Flaky coils of filo with salty cheese.
Mix the cheeses with the eggs. Loosen with a splash of sparkling water — it keeps the filling light.
Lay two filo sheets, brush with oil, spoon filling along the long edge and roll into a loose rope.
Coil the rope into the centre of an oiled round pan; continue with remaining sheets, coiling outward like a snail.
Brush the top generously with oil and bake at 200°C for 30–35 minutes until deep gold.
Splash with a little water, cover with a cloth for 5 minutes to soften, then serve warm.
Serve with cold drinking yoghurt. Cutting burek with a knife before it rests is a criminal offence.