Bosnian Burek Pastry Classic (Printable)

Flaky phyllo layered with seasoned beef and spinach, baked to a golden, crispy finish.

# 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 - 1/2 tsp black pepper
07 - 1/2 tsp paprika (optional)

→ Pastry & Assembly

08 - 18 sheets phyllo pastry (about 17.5 oz 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

# Step-by-Step Guide:

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 butter and combine with vegetable oil in a small bowl.
04 - Place one phyllo sheet on a clean surface, brush lightly with butter-oil mixture, layer another sheet, and brush again to form 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 border, then roll tightly to enclose the filling forming a long log.
06 - Gently coil the log into a spiral shape and place it on the prepared tray. Repeat until all filling and phyllo are used, forming one large or several smaller spirals.
07 - Generously brush the tops of the spirals with the remaining butter-oil mixture.
08 - Mix plain yogurt with water and brush over the pastry surface to enhance crispness (optional).
09 - Bake for 35 to 40 minutes until golden brown and crisp.
10 - Let rest for 10 minutes, slice, and serve warm.

# Expert Advice:

01 -
  • The pastry gets shatteringly crisp on the outside while the filling stays moist and deeply savory underneath.
  • One burek can feed your whole table and still leave everyone wanting another slice.
  • It tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Phyllo dries out in minutes once it's unwrapped, so keep the stack covered with a damp kitchen towel as you work—I learned this the hard way when half my sheets turned to papery confetti.
  • Cold filling is your friend; let it cool slightly before assembly so it doesn't make the phyllo soggy or cause steam to tear the layers.
  • The burek keeps cooking for a minute or two after you pull it out, so err on the side of taking it out slightly earlier rather than later to avoid over-browning.
03 -
  • If your phyllo sheets tear, don't panic—a small piece of extra butter seals the break right back together, and no one will ever know it happened.
  • The 80/20 beef ratio is not arbitrary; 90/10 is too lean and will crumble and dry out, while higher fat ratios weep grease that ruins the texture of the pastry.
Return