Bosnian Burek Pastry (Print View)

Golden phyllo layered with seasoned beef and spinach, baked to crisp and buttery perfection.

# Components:

→ Filling

01 - 14 oz ground beef (80/20 lean-to-fat ratio recommended)
02 - 7 oz fresh spinach, washed and chopped
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp salt
06 - ½ tsp black pepper
07 - ½ tsp paprika (optional)

→ Pastry & Assembly

08 - 18 oz phyllo pastry sheets (approximately 12–14 sheets)
09 - 8.5 tbsp unsalted butter, melted
10 - 3 tbsp vegetable oil

→ Brushing & Serving

11 - 3 tbsp plain yogurt (optional)
12 - 1 tbsp water (for brushing)

# Method:

01 - Preheat oven to 375°F. Line a large baking tray with parchment paper.
02 - In a large bowl, thoroughly mix ground beef, chopped spinach, onion, garlic, salt, black pepper, and paprika.
03 - Melt the butter and blend with vegetable oil in a small bowl.
04 - Place one phyllo sheet on a clean surface, brush lightly with the butter-oil mixture, layer another sheet atop and brush again. Repeat to form a stack of 2–3 sheets.
05 - Spread an even layer of meat-spinach filling along one long edge of the phyllo stack, leaving a border. Roll the sheet tightly to create a long log.
06 - Gently coil the log into a spiral shape and place onto the prepared baking tray. Repeat until all filling and sheets are used, forming one large or multiple smaller spirals.
07 - Generously brush the tops of the spirals with the remaining butter-oil mixture.
08 - Mix yogurt with water and brush over the pastry for added crispness if desired.
09 - Bake for 35–40 minutes until the pastry turns golden brown and crisp.
10 - Allow to rest for 10 minutes, then slice and serve warm.

# Expert Advice:

01 -
  • The filling stays moist while the pastry stays impossibly crispy—it's the best of both worlds.
  • One burek feeds hungry people and leaves everyone asking for the recipe.
  • Once you nail the technique, you can fill it with anything and it always turns out impressive.
02 -
  • Phyllo dries out in seconds—keep it covered with a damp towel the entire time you work, or you'll end up with crumbly sheets that won't hold together.
  • Don't skimp on the butter; it's what makes every layer separate and crisp. Dry phyllo tastes like parchment paper.
  • The filling should be seasoned boldly because phyllo is mild—taste it raw and adjust before wrapping.
03 -
  • Room-temperature filling spreads more evenly than cold filling and doesn't crack the phyllo as you roll.
  • If phyllo tears, brush the tear with butter and overlap a small patch over it—no one will notice once it's baked.
  • A mix of lamb and beef deepens the flavor, but beef alone is traditional and absolutely sufficient.
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