Bosnian Burek Pastry Classic (Printable)

Delicate phyllo filled with seasoned beef and spinach, baked to a golden, flaky finish for a hearty main.

# 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

→ For Brushing & Serving

11 - 3 tbsp plain yogurt (optional)
12 - 1 tbsp water (for brushing)

# How-To:

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 blend 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 phyllo sheet on top and brush again; repeat to stack 2–3 sheets.
05 - Spread a thin, even layer of filling along one long edge of the phyllo stack, leaving a border. Roll tightly to enclose the filling, forming a long log.
06 - Coil the rolled log gently into a spiral and place it on the prepared baking tray. Repeat with remaining filling and phyllo to create one large or multiple smaller spirals.
07 - Generously brush the tops of the spirals with the remaining butter-oil mixture.
08 - Mix plain yogurt with 1 tablespoon water and brush over the pastry surface to enhance crispness (optional).
09 - Bake for 35–40 minutes or until the pastry is golden brown and crisp.
10 - Allow to rest for 10 minutes before slicing. Serve warm.

# Expert Hints:

01 -
  • The contrast of crispy, buttery pastry against the savory, seasoned filling is genuinely addictive.
  • It looks impressive enough to serve guests but feels approachable once you understand the spiral technique.
  • One burek feeds a crowd and actually tastes better as leftovers, making it perfect for meal prep or unexpected company.
02 -
  • Phyllo dries out faster than you think—keep unused sheets covered with a barely damp kitchen towel while you work, or the edges become brittle and won't roll smoothly.
  • The butter-to-oil ratio is crucial; pure butter burns at these temperatures, but oil alone won't give you that golden, buttery crust that makes burek crave-worthy.
  • Don't skip the resting period; it gives the filling time to firm up and makes slicing infinitely cleaner and more satisfying.
03 -
  • Keep a small bowl of the butter-oil mixture nearby as you work so you can re-dip your brush without walking back and forth; it stays warm longer and applies more evenly.
  • If phyllo tears while you're brushing it, don't panic—just brush the torn piece and overlap it with the next sheet; once baked and golden, those seams disappear completely.
Go back