Bosnian Burek Pastry Classic (Printable Version)

Delicate phyllo pastry wrapped around spiced beef and spinach, baked until golden and crisp.

# 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 - 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)

# Directions:

01 - Preheat the 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 until evenly blended.
03 - Melt the butter and combine it with vegetable oil in a small bowl, stirring well.
04 - Place one phyllo sheet on a clean work surface. Lightly brush with the butter-oil mixture, then layer another sheet and brush again. Repeat to create a stack of 2 to 3 sheets.
05 - Spread a thin, even layer of the meat-spinach filling along one long edge of the phyllo stack, leaving a narrow border. Roll the sheets tightly to enclose the filling, forming a long log.
06 - Gently coil the log into a spiral shape and place it onto the prepared baking tray. Repeat until all filling and phyllo are used, forming one large or multiple smaller spirals.
07 - Generously brush the surface of the spirals with the remaining butter-oil mixture.
08 - Mix plain yogurt with 1 tablespoon of water and brush this over the pastry for added crispness, if desired.
09 - Bake for 35 to 40 minutes until the pastry turns golden brown and crisp.
10 - Allow the pastry to rest for 10 minutes before slicing. Serve warm.

# Expert Tips:

01 -
  • The contrast between crispy, shattering pastry and a savory, herb-forward filling that feels indulgent without being heavy.
  • It's the kind of dish that makes people linger at the table, asking for seconds and wondering how something so elegant came from your own oven.
02 -
  • Phyllo dries out in seconds if you leave it exposed, so keep the stack under a barely damp towel at all times—a puddle will make it soggy, but a kiss of moisture keeps it workable.
  • The filling-to-pastry ratio matters more than you'd think; too much filling and it won't cook through evenly, too little and you lose the point of the whole dish.
03 -
  • If phyllo cracks while you're assembling, don't panic—just patch it with a small piece of another sheet and brush over it; once it's baked, no one will ever know.
  • Squeeze your spinach dry before mixing it with the beef, or the filling will release moisture and make the pastry soggy from the inside out.
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