Why You’ll Love This Recipe
I love how burek is both simple to make and deeply satisfying. The crispy phyllo layers contrast perfectly with the warm, spiced meat filling, and the spiral shape gives it an irresistible golden crust. Whether I’m making it as a main dish or a snack, it never lasts long on the table. It also stores well, making it perfect for prepping ahead or packing for lunch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound lean ground beef
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1 tablespoon ground allspice
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1 tablespoon paprika
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Salt and freshly ground pepper to taste
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1 medium potato, finely chopped
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1 medium onion, chopped
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16 sheets phyllo dough, thawed
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¼ cup melted butter
Directions
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I preheat the oven to 400°F (200°C).
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In a large nonstick skillet, I cook the ground beef over medium heat until browned and crumbly, about 5–7 minutes. I drain the fat, then stir in the allspice, paprika, salt, and pepper.
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Once the meat is seasoned, I transfer it to a large bowl and mix in the chopped potato and onion.
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On my work surface, I stack two sheets of phyllo dough. I spoon 1/8 of the beef mixture along one long edge and roll the dough into a tube. Then I coil the tube into a snail shape and place it on an ungreased baking sheet.
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I repeat the process to make seven more coils, placing each one snugly next to the others so they don’t unravel.
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I brush the tops generously with melted butter.
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I bake the burek for 20–30 minutes, until the tops are golden brown and crisp.
Servings and timing
This recipe makes 8 burek coils, serving 4 people generously.
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Prep time: 35 minutes
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Cook time: 25 minutes
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Total time: 1 hour
Variations
Sometimes I like to switch things up by using ground lamb instead of beef for a richer flavor. If I want a vegetarian version, I fill the burek with spinach, feta, and herbs. I’ve also tried it with mushrooms and leeks for a hearty, meat-free option. Swapping the spices—like adding cumin or chili flakes—can give the filling a unique twist.
Storage/Reheating
I store leftover burek in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or a toaster oven at 350°F (175°C) for about 10–15 minutes to bring back the crispness. Microwaving works too, but I lose a bit of that flaky texture. For longer storage, I freeze the unbaked coils, then bake straight from frozen, adding a few extra minutes to the baking time.
FAQs
Can I make burek ahead of time?
Yes, I often assemble the coils a few hours ahead and keep them in the fridge. When I’m ready, I just brush with butter and bake.
Do I need to thaw the phyllo dough first?
Definitely. I always thaw phyllo dough overnight in the fridge or a few hours at room temperature to avoid tearing.
Can I use store-bought pastry instead of phyllo?
I recommend sticking with phyllo for the traditional texture. Puff pastry will work, but the result will be heavier and less crisp.
What should I serve with burek?
I always serve it with plain Balkan-style yogurt or a light tomato salad. It also pairs nicely with pickled vegetables.
How do I keep the phyllo from drying out?
While working with phyllo, I cover the unused sheets with a damp towel to keep them from cracking and drying.
Conclusion
Burek is one of those nostalgic dishes I return to again and again. It’s easy to customize, great for sharing, and deeply comforting. Whether I’m serving it as a meal, snack, or party food, it always brings that perfect balance of crispy and savory. Once baked, it’s hard to stop at just one piece.
Print
Burek
- Total Time: 1 hour
- Yield: 8 burek (Serves 4)
Description
A classic Balkan meat-filled pastry made with flaky phyllo dough, ground beef, and spices—crispy on the outside, juicy on the inside. Serve with yogurt for an authentic touch.
Ingredients
1 pound lean ground beef
1 tablespoon ground allspice
1 tablespoon paprika
Salt and freshly ground pepper to taste
1 medium potato, finely chopped
1 medium onion, chopped
16 sheets phyllo dough, thawed
¼ cup melted butter
Instructions
Preheat oven to 400°F (200°C).
In a large nonstick skillet, cook the ground beef over medium heat until browned and crumbly, about 5–7 minutes. Drain excess fat.
Add allspice, paprika, salt, and pepper. Stir to combine.
Transfer beef mixture to a large bowl. Stir in finely chopped potato and onion.
Stack two sheets of phyllo dough. Spoon ⅛ of the beef mixture along one long edge.
Roll phyllo dough into a tube around the filling, then coil it into a snail shape.
Place onto an ungreased baking sheet. Repeat steps with remaining ingredients to form 8 burek.
Arrange coils close together on the baking sheet to prevent unrolling.
Brush tops with melted butter.
Bake for 20–30 minutes or until golden brown. Serve warm, ideally with Balkan-style yogurt.
Notes
You can customize the filling with lamb, cheese, or spinach variations for regional differences.
If phyllo dough tears, simply patch with another piece—it’s very forgiving when baked.
Use clarified butter for extra crispiness.
Burek freezes well before or after baking.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course, Appetizer
- Method: Baked
- Cuisine: Bosnian, Balkan, Eastern European
