Bosnian Burek Pastry (Print)

Delicate phyllo wrapped around savory seasoned meat and spinach for a golden, satisfying 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 - 18 oz phyllo pastry sheets (about 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 - 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 blend it with vegetable oil in a small bowl.
04 - Place one phyllo sheet on a clean surface and brush lightly with the butter-oil mixture. Add a second sheet on top and brush again, repeating to stack 2–3 sheets.
05 - Spread a thin, even layer of the meat-spinach filling along one long edge of the phyllo stack, leaving a small border. Roll tightly to form a long log.
06 - Gently coil the rolled log into a spiral shape and place on the prepared baking tray. Repeat with remaining filling and phyllo sheets.
07 - Generously brush the tops of the spirals with the remaining butter-oil mixture.
08 - Mix plain yogurt with water and brush over the pastry to enhance crispness, if desired.
09 - Bake for 35–40 minutes until the pastry turns golden brown and crisp.
10 - Allow to rest for 10 minutes, slice into portions, and serve warm.

# Expert Advice:

01 -
  • The crispy-yet-tender layers shatter when you bite into them, then you hit that warm, savory meat and spinach filling.
  • It's impressive enough to serve guests but honest enough to eat alone with yogurt while standing at the kitchen counter.
  • Phyllo work sounds intimidating but becomes second nature once you understand it's actually quite forgiving.
02 -
  • Phyllo dries out faster than you think—keep unused sheets covered with a damp kitchen towel the entire time you're assembling, or they'll become brittle and break.
  • The filling must be well-combined but not overworked; if you mix it too aggressively, the meat becomes dense and the spinach releases too much water.
  • Don't skip the resting period after baking—those 10 minutes make the difference between burek that holds together and burek that falls apart on your plate.
03 -
  • Brush butter between every single layer, not just the top—this is what creates those impossibly crispy, shattering layers everyone raves about.
  • Room-temperature butter is easier to brush than straight-from-the-fridge, but melted butter is what you need here, so melt it and use it without hesitation.
Back