Burek (Balkan Savory Phyllo Pastry)

Flaky pastry filled with meat, cheese, or spinach, popular across Serbia, Bosnia, and Croatia.

Ingredients (Serves 4–6)

• 500 g phyllo dough

• 400 g ground beef or lamb

• 1 onion, finely chopped

• 2–3 tbsp vegetable oil or melted butter

• Salt and black pepper, to taste

• 100 ml water or broth (optional, for juiciness)

Optional fillings:

• Crumbled feta or white cheese

• Spinach (sautéed and drained)

• Mashed potatoes

To Serve:

• Plain yogurt or sour cream

Preparation

1. Prepare the filling:

   • Heat a little oil in a pan and sauté onion until soft.

   • Add ground meat, season with salt and pepper, and cook until browned.

   • Stir in a little water or broth for moisture, then cool slightly.

2. Assemble the burek:

   • Preheat oven to 190°C (375°F).

   • Brush a baking dish with oil or butter.

   • Layer sheets of phyllo, brushing each lightly with oil or melted butter.

   • Spread a thin layer of filling, then repeat layers until ingredients are used.

   • Finish with a few plain phyllo sheets on top.

3. Bake:

   • Bake for 30–40 minutes until golden and crisp.

   • Let rest 10 minutes before slicing.

4. Serve:

   • Cut into squares or spirals and serve warm with yogurt or sour cream.

Cooking Tips

• Keep phyllo dough covered with a damp cloth while working to prevent it from drying out.

• Don’t overfill—thin layers help achieve the best crisp texture.

Serving Suggestions

• Serve with plain yogurt or kefir for a traditional pairing.

• Add a fresh salad or pickled vegetables for a balanced meal.