Burek (Bosnian Meat Pie)
In short: A coiled pie of thin phyllo wrapped around spiced minced beef and onion, baked until crackling and golden, and served with plain yogurt. It takes about 1 h 25 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 45 min
- Total
- 1 h 25 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
In Bosnia and Herzegovina, burek means one thing: a spiral of paper-thin dough filled with minced beef and onion. The same pastry filled with cheese, spinach or potato has its own names, sirnica, zeljanica and krompiruša. Families buy burek at the bakery for breakfast or make it on weekends, and it is usually served with a glass of plain yogurt. This version uses store-bought phyllo, which gives a crisp, flaky result in far less time than hand-stretched dough.
Instructions
- Heat the oven to 200°C (400°F). Mix the beef, onions, salt and pepper with your hands until evenly combined. Grease a 30 cm (12 in) round baking pan or heavy ovenproof skillet with a little oil.
- Whisk the oil and warm water together. Lay one phyllo sheet on the counter with a long side toward you and brush it lightly with the mixture. Keep the remaining sheets under a damp towel.
- Spoon about 4 tablespoons (75 g) of filling in a thin line along the long edge, leaving 2 cm (3/4 in) at each end. Roll the sheet up tightly like a cigar and fold in the ends.
- Coil the first roll into the center of the pan like a snail. Repeat with the remaining sheets and filling, wrapping each new roll around the coil until the pan is full.
- Brush the whole pie generously with the rest of the oil mixture so the top bakes crisp.
- Bake for 40 to 45 minutes, until deep golden. The filling should reach 71°C (160°F) in the center.
- Cover the pie with a clean towel for 10 minutes so it steams and softens slightly. Cut into wedges and serve warm, with yogurt on the side.
Tips
- Keep unused phyllo under a damp towel at all times, because open sheets dry out and crack within minutes.
- For sirnica, replace the beef with 400 g crumbled white cheese and 1 egg. Zeljanica uses 400 g wilted spinach with cheese.
Questions and answers
Can I make burek ahead and freeze it?
Yes. Assemble the pie, wrap the pan tightly and freeze it unbaked for up to 2 months. Bake from frozen, adding 15 to 20 minutes, until the center reaches 71°C (160°F).
What is the difference between burek and pita in Bosnia?
Burek is the meat-filled version. The same coiled pastry with cheese, spinach or potato is called sirnica, zeljanica or krompiruša, and all of them fall under the word pita.
Why is burek served with yogurt?
Cold, plain yogurt balances the rich, oily pastry and is the classic pairing at bakeries and at home.
How long does it take to make Burek (Bosnian Meat Pie)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Burek (Bosnian Meat Pie)?
About 520 kcal per serving, with 24 g of protein, 43 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 43 g |
| Fat | 27 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
