Prep 15 mins
Cook 15 mins
This is a delicious dish I found in the Frugel Gourmet cookbook. I sounds hard to make, but it really isn't. The shapes of the meat pies make for interesting conversation.
- 1 tablespoon olive oil
- 1 medium yellow onion, peeled and chopped
- 1 lb ground beef
- 1 teaspoon allspice
- 2 teaspoons Hungarian paprika
- salt & freshly ground black pepper
- 1 box phyllo pastry sheet (12 inches x 17 inches)
- 3⁄4 cup butter, melted
- Heat a large frying pan and add the oil.
- Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste.
- Cook until the meat is crumbly but not dry.
- Cool completely before you continue.
- Lay 1 sheet of phyllo dough on the counter.
- Brush with some of the butter.
- Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from edge.
- Fold the bottom over the meat mixture and roll into a snake shape.
- Cut the roll in half and coil each roll into a snail shape.
- Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling.
- Brush with additional butter.
- Bake in a prheated oven at 375 degrees for 15-20 min or until just golden.
- Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.
actually this recipe IS burek, depending on what part of former Yugoslavia one is in. In Bosnia, pita of different fillings have different names. In Serbia, all are called burek. Not sure why someone would review so rudely.
I loved it but I prefer the feta/spinach or feta only combo.
Saw Burek on $40 a Day and theirs had spinach in it. This might be a bit tastier with that ingredient added. Make the meat mixture almost into a paste and it doesn't tear the phyllo.