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
