Bosnian Burek Pastry Delight (Print Version)

Delicate phyllo layered with seasoned beef and spinach for a flavorful Balkan main dish.

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

→ For Brushing & Serving

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

# Directions:

01 - Set oven to 375°F and 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 butter and combine it with vegetable oil in a small bowl.
04 - Place one phyllo sheet on a clean surface, brush lightly with butter-oil mixture, layer another sheet on top and brush again; create a stack of 2 to 3 sheets.
05 - Spread a thin, even layer of the meat-spinach mixture along one long edge of the phyllo stack, leaving a small border.
06 - Roll the phyllo stack tightly to encase the filling forming a long log, then coil it gently into a spiral and place on the prepared tray. Repeat until all filling and sheets are used.
07 - Generously brush the top of the pastries with the remaining butter-oil mixture.
08 - Mix plain yogurt with water and brush over the pastry to enhance crispness if desired.
09 - Bake in the preheated oven for 35 to 40 minutes, until golden brown and crisp.
10 - Allow to rest for 10 minutes before slicing; serve warm.

# Expert Advice:

01 -
  • The butter and phyllo create such a satisfying crunch that you'll find yourself eating one more slice than you planned.
  • Ground beef and spinach together feel indulgent but this comes together faster than you'd expect for something this impressive.
  • It's the kind of dish that makes your kitchen smell like you've been cooking for hours, even though you haven't.
02 -
  • Keep phyllo covered with a damp towel while you work; even a few minutes exposed to air and it'll crack and splinter on you.
  • Don't skimp on the butter-oil mixture between layers—it's not excess, it's what makes this crispy and delicious instead of dry and dense.
  • The filling will release moisture as it bakes, which is normal; if your burek seems wet at the end, let it cool for a few extra minutes so the steam escapes.
03 -
  • Make the filling a few hours ahead and refrigerate it—this helps it hold together better when you roll it, and it gives the flavors time to meld.
  • If your phyllo breaks while you're working with it, just patch it with another small piece and brush that area with extra butter-oil mixture; no one will know once it's baked.
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