Bosnian Burek Pastry (Printable)

Savory layered phyllo filled with ground beef and spinach, baked 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 - ½ cup 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 - Preheat the oven to 375°F and line a large baking tray with parchment paper.
02 - In a large mixing bowl, combine the ground beef, chopped spinach, finely chopped onion, minced garlic, salt, black pepper, and paprika until evenly mixed.
03 - Melt the butter and blend it with the vegetable oil in a small bowl.
04 - Place one phyllo sheet on a clean surface and brush lightly with the butter-oil mixture. Layer another sheet on top and brush again. Repeat to form a stack of 2 to 3 sheets.
05 - Spread a thin, even layer of the meat and spinach filling along one long edge of the phyllo stack, leaving a small margin. Roll the sheet tightly to enclose the filling and form a long log.
06 - Gently coil the rolled log into a spiral shape and place it on the prepared baking tray. Repeat with remaining phyllo and filling, creating one large or several smaller spirals.
07 - Generously brush the tops of the spirals with the remaining butter and oil mixture.
08 - Combine plain yogurt with water and brush over the pastry for an extra crisp crust, if desired.
09 - Bake the spirals for 35 to 40 minutes, or until the pastry is golden brown and crisp.
10 - Allow the baked pastry to rest for 10 minutes before slicing. Serve warm.

# Expert Tips:

01 -
  • The phyllo shatters between your teeth in the most satisfying way, releasing juicy, seasoned beef and tender spinach that somehow stays moist underneath.
  • One burek feeds your whole table and actually tastes better when it cools slightly, making it perfect for meals where timing gets messy.
02 -
  • Phyllo dries out the moment air hits it, so keep your unused sheets covered with a barely damp kitchen towel the entire time you're assembling—one uncovered sheet left for five minutes becomes unusable.
  • The filling must be well-seasoned because phyllo is neutral; taste a small pinch raw (or cook a tiny spoonful) to check that the salt and spices are pronounced enough to shine through the pastry layers.
03 -
  • If you can find it, European phyllo (especially Greek or Bosnian brands) tends to be thinner and more flexible than some mass-produced versions, and it makes a noticeable difference in the final crispness.
  • Room-temperature filling works better than cold filling because it spreads more easily and doesn't shock the phyllo when you're rolling it, reducing the risk of tears.
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