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Easy Burek

A simple, comforting Balkan pie filled with savory ground beef and wrapped in flaky filo pastry, perfect for busy weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 pieces
Course: Main Course, Snack
Cuisine: Balkan, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb ground beef, preferably 80/20 You can use ground lamb or a beef-lamb mix.
  • 1 large onion, finely chopped Fresh onion gives the best flavor, about 1 cup.
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika Optional, for warmth.
  • 2 tbsp vegetable oil or neutral oil
For the Pastry
  • 1 package filo (phyllo) pastry, thawed if frozen About 16 oz / 450 g; use fresh, high-quality filo for best layers.
  • 4 tbsp melted butter or a neutral oil For brushing between sheets.
For Brushing and Baking
  • 1 large egg beaten with 1 tbsp water For an egg wash, or use 1/2 cup plain yogurt thinned with 1 tbsp milk.
  • 2 tbsp melted butter Optional, to pour over the finished pie for extra richness.

Method
 

Prepare the Filling
  1. Heat 2 tbsp oil in a skillet over medium heat.
  2. Add the finely chopped onion and cook until soft and translucent, about 6–8 minutes.
  3. Add the ground beef and break it up with a spatula. Cook until browned and no pink remains, about 8–10 minutes. Season with salt, pepper, and paprika.
  4. Remove from heat and let the filling cool slightly; it should be warm, not steaming, when you assemble.
Preheat and Prep
  1. Preheat oven to 400°F (200°C).
  2. Grease a 9x13-inch (23x33 cm) baking pan lightly with oil or butter.
Layer the Filo
  1. Unroll filo and keep covered with a damp kitchen towel.
  2. Place one sheet in the pan, letting edges hang over. Brush it lightly with melted butter or oil.
  3. Repeat layering 4–5 sheets, brushing each with butter or oil so layers separate and crisp.
  4. Spread the cooled meat filling evenly over the layered sheets. Sprinkle any juices from the pan evenly, but avoid making it soggy.
Finish the Top
  1. Fold overhanging filo over the filling if you like a sealed top, or lay more filo sheets on top, brushing each with butter or oil.
  2. Use 4–6 sheets for a crisp top.
  3. Trim or tuck edges and brush the top with beaten egg wash or thinned yogurt for a golden finish.
Bake
  1. Bake at 400°F (200°C) until the top is deeply golden and crisp, about 30–40 minutes.
  2. If the top is browning too fast, tent lightly with foil for the last 10–15 minutes.
Rest and Serve
  1. Let the burek rest for 10 minutes after removing from the oven to allow juices to settle.
  2. Cut into squares or wedges and serve warm.

Notes

Use room-temperature filo sheets and keep unused sheets covered with a damp towel to prevent drying. For extra flakiness, brush each filo sheet lightly with melted butter instead of oil.