Bosnian Burek Pastry Delight

# What You Need:

→ Filling

01 - 14 oz ground beef (80/20 lean-to-fat ratio)

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 - 17.6 oz phyllo pastry sheets (approximately 12–14 sheets)

09 - 8.5 tbsp unsalted butter, melted

10 - 3 tbsp vegetable oil

→ Brushing & Serving

11 - 3 tbsp plain yogurt (optional)

12 - 1 tbsp water (for brushing)

# Step-by-Step:

01 - Preheat the oven to 375°F. Line a large baking tray with parchment paper.

02 - Mix ground beef, chopped spinach, finely chopped onion, minced garlic, salt, black pepper, and paprika in a large bowl until evenly incorporated.

03 - Melt 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 make a stack of 2 to 3 sheets.

05 - Spread a thin, even layer of the meat and spinach mixture along one long edge of the phyllo stack, leaving a small border.

06 - Roll the phyllo stack tightly around the filling into a long log, then coil the log gently into a spiral or snail shell shape and place on the prepared baking tray. Repeat with remaining ingredients.

07 - Generously brush the tops of the rolled pastries with the remaining butter-oil mixture.

08 - Mix plain yogurt with 1 tablespoon water and brush over the pastry to enhance crispness, if desired.

09 - Bake in the preheated oven for 35 to 40 minutes until the pastry is golden brown and crisp.

10 - Allow the pastry to rest for 10 minutes before slicing and serving warm.

# Expert Advice:

01 -

That moment when you slice into the burek and hear the phyllo crackle while steam rises from the tender meat and spinach inside.
It fills your kitchen with a savory, buttery aroma that lingers for hours and makes everyone ask what you're cooking.
One burek feeds a table of people and tastes impressive, but the technique is forgiving once you understand the rhythm of layering and rolling.

02 -

Phyllo dries out fast and becomes brittle, so keep every sheet you're not actively using covered with a damp (not wet) kitchen towel—this small habit makes the difference between a beautiful burek and one full of cracks.
Don't skimp on the butter-oil mixture; it's not excessive, it's essential for achieving that shatteringly crisp exterior that defines a proper burek.
Squeeze all the moisture out of the spinach before mixing or you'll end up with a soggy filling that makes the pastry steam instead of crisp.

03 -