Bosnian Burek Pastry (Print)

Delicate phyllo layers filled with savory beef and fresh spinach, baked to a crisp golden finish.

# 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 sheets phyllo pastry (approximately 12–14 sheets, 500 g total)
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)

# Directions:

01 - Preheat 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.
03 - Melt unsalted butter and combine it with vegetable oil in a small bowl.
04 - Place one phyllo sheet on a clean surface and lightly brush with butter-oil mixture. Layer a second sheet on top and brush again, repeating to create a stack of 2 to 3 sheets.
05 - Spread a thin, even layer of filling along one long edge of the phyllo stack, leaving a small border. Roll the stack tightly into a long log, enclosing the filling.
06 - Gently coil the rolled log into a spiral shape resembling a snail shell and place it on the prepared baking tray. Repeat with remaining ingredients to form one large or multiple smaller spirals.
07 - Generously brush the tops of the spirals with remaining butter-oil mixture.
08 - Mix plain yogurt with water and brush over the pastry to enhance crispness, if desired.
09 - Bake for 35 to 40 minutes until golden brown and crisp.
10 - Allow to rest for 10 minutes. Slice and serve warm.

# Expert Advice:

01 -
  • The contrast of shattered phyllo against tender, spiced filling is genuinely addictive.
  • It looks impressive enough for guests but comes together with just your hands and a pastry brush.
  • Leftovers reheat beautifully, making it perfect for meal prep or unexpected visitors.
02 -
  • Phyllo dries out faster than you think; keeping it covered with a damp towel while you work is non-negotiable.
  • Don't skimp on the butter-oil mixture—it's not indulgence, it's the difference between crispy and chewy.
  • If your spinach releases too much water into the filling, the phyllo will steam instead of crisp, so squeeze it well.
03 -
  • Room-temperature filling is easier to work with than cold filling, so let it sit out for a few minutes before assembling.
  • If phyllo tears while you're brushing it, just patch it with a small piece and brush over the seam—nobody will notice once it's baked.
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