You can cook the burek in an air fryer or the oven. If cooking in the oven, preheat it to 190C. Grab a 30cm round baking dish or something similar – you can even use a cake tin.
Using a pastry brush, lightly grease the dish with a little of the oil, then drop in two sheets of filo. Brush the pastry with oil and lay two more sheets on top. Spread half the ricotta all over the filo. The filo is fragile but don’t stress if you tear it – it’s all good. Crumble half the feta over the ricotta and add two more sheets of filo. Gently scrunch and bunch up parts of the filo to the give it some height. We want to create air pockets and fill the dish.
Brush the top of the scrunched filo with a little more oil and top with another sheet, but leave it flat, tucking in the edges around the scrunched filo. Add the rest of the ricotta and feta, then add a final two sheets of filo to cover it all and brush generously with the balance of the vegetable oil.
Bake the burek in the oven for 25 to 30 minutes, until golden and crisp. If using an air fryer, cook at 180C for 15 minutes. Slice it up and watch it disappear.I have a massive sweet tooth, so when I eat sticky–sweet Asian dishes I feel as though I’m doubling up by having a sweet main followed by dessert.3 x 90g packets two-minute noodles