Bosnian Burek Pastry Classic (Printable)

Savory layered phyllo filled with seasoned beef and spinach, baked to golden perfection.

# Ingredient list:

→ 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 sheets phyllo pastry
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)

# How to Make It:

01 - Preheat the oven to 375°F. Line a large baking tray with parchment paper.
02 - In a large bowl, mix ground beef, chopped spinach, onion, garlic, salt, black pepper, and paprika until fully incorporated.
03 - Melt the butter and combine 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. Layer another sheet on top and brush again. Repeat to create a stack of 2 to 3 sheets.
05 - Spread a thin, even layer of the filling along one long edge of the phyllo stack, leaving a small border. Roll the phyllo 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 with remaining filling and phyllo to form one large spiral or multiple smaller ones.
07 - Brush the spirals generously with the remaining butter-oil mixture.
08 - Mix plain yogurt with 1 tablespoon of water and brush over the pastry for extra crispness, if desired.
09 - Bake for 35 to 40 minutes until the pastry is golden brown and crisp.
10 - Allow the pastry to rest for 10 minutes before slicing. Serve warm.

# Expert Suggestions:

01 -
  • That crispy-yet-tender contrast between the buttered phyllo and seasoned filling hits different when it's still warm from the oven.
  • It feels fancy enough to impress at dinner but comes together without fussy technique or overnight preparation.
  • One spiral can feed a small gathering, making it the kind of dish people ask you to bring again.
02 -
  • Phyllo dries out in minutes once exposed to air—keep unused sheets covered with a barely damp towel while you work, or watch your pastry get brittle and uncooperative.
  • Don't skip the resting time after baking; it seems like wasted minutes but it's when the pastry sets and the filling firms up enough to hold together cleanly.
  • If your filling seems watery after mixing, let it sit for 5 minutes and pour off excess liquid—too much moisture turns phyllo soggy rather than crisp.
03 -
  • Room-temperature filling spreads more easily than cold, so mix it while your oven preheats and don't stress if it takes 10 minutes.
  • A sharp serrated knife and gentle downward pressure (not sawing) keep the layers from shattering and the filling from squishing out sideways.
  • If phyllo tears while you're working, don't panic—a small dab of butter-oil mixture seals it back together and nobody will ever know.
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