Bosnian Burek Pastry savory (Printable)

Delicate phyllo layered with spiced beef and spinach, baked until golden and crisp.

# What You 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 (approximate weight 17.5 oz)
09 - 8 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 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 combined.
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 form a stack of 2 to 3 sheets.
05 - Spread a thin, even layer of the meat and spinach filling along one long edge of the phyllo stack, leaving a small border.
06 - Roll the phyllo tightly to enclose the filling, forming a long log. Coil the log gently into a spiral shape and place it on the prepared baking tray. Repeat with remaining filling and sheets.
07 - Generously brush the top of the spiral(s) with the remaining butter and oil mixture.
08 - Mix plain yogurt with 1 tablespoon water and brush over the pastry to enhance crispness, if desired.
09 - Bake for 35 to 40 minutes, or until the pastry is golden brown and crisp.
10 - Allow to rest for 10 minutes, then slice and serve warm.

# Insider Tips:

01 -
  • The contrast between crispy, golden exterior and tender, savory filling makes every bite satisfying in a way that most comfort foods just can't match.
  • It's the kind of dish that looks like you spent hours in the kitchen when you actually spent maybe an hour start to finish.
  • Leftovers taste even better the next day, and it reheats beautifully, so you're essentially making two meals.
02 -
  • Phyllo sheets are delicate and will crack if exposed to air, so keep them covered with a barely damp (not wet) kitchen towel while you work—I learned this the hard way by watching three sheets shatter into confetti.
  • The filling needs to taste seasoned enough to stand on its own because the phyllo and butter are neutral, so taste it before assembling and adjust salt without hesitation.
  • Don't skip the resting period after baking; those 10 minutes let the pastry set so your spiral actually holds together instead of collapsing into a delicious but frustrating mess.
03 -
  • Room-temperature butter mixed with vegetable oil brushes more evenly than pure hot butter, and it crisps the phyllo better because the oil prevents the water in butter from creating steam.
  • Using a gentle coiling motion for your spiral instead of a tight roll prevents the phyllo from cracking under the stress, and it looks more intentional on the plate too.
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