Save Pin I stumbled on burek at a tiny bakery tucked behind a bus station in Sarajevo, where the owner handed me a slice still crackling from the oven. The phyllo shattered under my fork, and the filling, rich with beef and just enough spinach to balance the fat, tasted like generations of Sunday mornings. I asked for the recipe in broken gestures, and she laughed, wiping flour from her apron, then scribbled a few notes on the back of a napkin. That napkin is long gone, but the memory of her kitchen, warm and loud with family, stuck with me.
The first time I made this for friends, I panicked halfway through assembly because the phyllo kept tearing. My friend Mira, who grew up eating burek every weekend, calmly told me to stop fussing and just layer another sheet over the rips. The spiral came out lopsided and patched together, but when we pulled it from the oven, nobody noticed anything except the smell. We ate it standing around the counter, dipping each piece into cold yogurt, and I realized that burek doesnt need to be perfect to be exactly right.
Ingredients
- Ground beef: The 80/20 ratio gives you enough fat to keep the filling moist without making the pastry soggy, and it crisps beautifully against the phyllo as it bakes.
- Fresh spinach: Wash it well and chop it fine so it melts into the beef without leaving big wet pockets that can tear through delicate pastry layers.
- Onion and garlic: Chop the onion small so it disappears into the filling, and mince the garlic fresh because the sharpness balances the richness of the butter.
- Phyllo pastry sheets: Keep them under a damp towel the entire time you work, because even a few minutes of air exposure will turn them brittle and impossible to roll.
- Unsalted butter and vegetable oil: Mixing the two gives you the flavor of butter with a higher smoke point, so the pastry browns evenly without burning.
- Plain yogurt: Brushing it on before baking might sound strange, but it creates a thin glossy crust that shatters when you cut into it.
Instructions
- Preheat and prep:
- Set your oven to 190°C and line your tray while everything is still cold. Parchment prevents sticking and makes cleanup almost nonexistent.
- Mix the filling:
- Combine beef, spinach, onion, garlic, and spices in a large bowl, using your hands to distribute everything evenly. The mixture should look dark green and speckled, with no clumps of meat.
- Prepare the butter mixture:
- Melt the butter gently and stir in the oil while its still warm. This stays liquid longer and spreads easier than butter alone.
- Layer the phyllo:
- Lay one sheet flat, brush it lightly with butter oil, then stack another on top and brush again. Two or three sheets give you enough structure to hold the filling without becoming too thick.
- Add the filling:
- Spread a thin even line of the beef spinach mixture along one long edge, leaving a small border. Too much filling will tear the pastry when you roll.
- Roll it up:
- Starting from the filled edge, roll the phyllo tightly into a long log, tucking the ends as you go. Handle it gently but don't be precious, it can take more handling than you think.
- Coil into a spiral:
- Curve the log into a loose spiral and place it seam side down on the tray. You can make one giant snail or several smaller ones depending on your pan size and patience.
- Brush generously:
- Use the remaining butter oil to coat every visible surface, because this is what turns the phyllo golden and crisp. Dont skip this step or youll end up with pale flabby patches.
- Add the yogurt glaze:
- Thin a few spoonfuls of yogurt with water and brush it over the top for extra shine and crunch. This is optional but it makes a difference you can see and taste.
- Bake until golden:
- Slide it into the oven and bake for 35 to 40 minutes, checking halfway through. The pastry should be deep gold and crackling, with no soft pale spots.
- Rest and slice:
- Let it sit for 10 minutes before cutting so the filling settles and the layers firm up. Slice with a sharp knife and serve while its still warm enough to steam.
Save Pin I brought a tray of burek to a potluck once, still warm and wrapped in a towel, and watched a table full of strangers lean in as I unwrapped it. The smell alone started a conversation, and by the time we sat down to eat, three people had asked for the recipe and one woman told me it reminded her of her grandmother's kitchen in Split. Food like this doesnt just feed people, it pulls up chairs and makes space for stories you didnt know you were going to share.
Serving Suggestions
Burek tastes best with cold plain yogurt on the side, the tang cuts through the richness and cools your mouth between bites. A simple cucumber salad with lemon and salt works beautifully too, adding crunch and brightness without competing for attention. If you want something heartier, serve it alongside a bowl of warm soup or a light bean stew, the way they do in the Balkans when the weather turns cold.
Variations Worth Trying
Swap the ground beef for lamb, or use a half and half mix, and youll get a deeper, slightly gamey flavor that pairs especially well with the spinach. For a vegetarian version, leave out the meat entirely and fold in crumbled feta cheese with the spinach, adding a pinch of nutmeg to round out the filling. You can also replace spinach with Swiss chard or kale, just make sure to squeeze out any excess moisture before mixing it with the beef.
Storage and Reheating
Burek keeps in the fridge for up to three days if you wrap it tightly in foil or store it in an airtight container. Reheat individual slices in a hot oven at 180°C for about 10 minutes, never in the microwave, or the phyllo will turn limp and chewy. You can also freeze unbaked spirals, brush them with butter straight from the freezer, and bake them for an extra 10 minutes when youre ready to eat.
- Always let the burek cool completely before wrapping it for storage, or trapped steam will soften the pastry.
- If reheating a whole spiral, cover it loosely with foil for the first few minutes to prevent over browning, then uncover to crisp the top.
- Frozen phyllo defrosts best in the fridge overnight, rushing it at room temperature makes the sheets stick together.
Save Pin Every time I pull a tray of burek from the oven, I think about that bakery in Sarajevo and the woman who shared her recipe without hesitation. This is food meant to be passed along, eaten warm, and never taken too seriously.
Cooking Questions & Answers
- → What type of meat works best for the filling?
Ground beef with an 80/20 lean-to-fat ratio ensures a juicy and flavorful filling, though a mix with ground lamb adds richness.
- → How should the phyllo sheets be handled?
Keep phyllo covered with a damp towel while working to prevent drying and cracking during assembly.
- → Can the filling be made vegetarian?
Yes, by omitting meat and adding crumbled feta cheese, the filling becomes a flavorful vegetarian option.
- → What baking temperature and time are recommended?
Bake at 190°C (375°F) for 35–40 minutes until the pastry turns golden brown and crisp.
- → Is there a tip for extra crispness on top?
Brushing the top with a mixture of yogurt and water before baking adds a crisp, slightly tangy finish.