Bosnian Burek Pastry Savory (Printable Version)

Layers of phyllo with spiced beef and spinach baked until crisp and golden brown.

# What You’ll Need:

→ 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 (about 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)

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • The contrast between the shatteringly crisp phyllo and the savory, juicy meat filling inside is absolutely addictive.
  • It feels fancy enough to serve guests but comes together in about an hour with no complicated techniques.
  • One burek satisfies completely—it's substantial, warming, and genuinely better than takeout.
02 -
  • Keep your phyllo covered with a damp towel while you work—even 30 seconds of air exposure can make the sheets start to crack and become impossible to handle.
  • Don't skip the resting step; it feels impatient, but those 10 minutes let everything set so your slices stay whole instead of crumbling across the plate.
03 -
  • Use a sharp knife dipped in warm water and wiped dry between cuts—this prevents the phyllo from splintering and keeps your slices looking neat.
  • If your filling seems wet after cooking the onions, squeeze some liquid out of the spinach before mixing everything together; too much moisture will make the pastry soggy.
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