Serves 4
60 min
Burek with Beef and Potato Filling
Recipe GLPRff3106fc3b251b
A savory Eastern European pastry featuring seasoned ground beef and tender potatoes wrapped in crispy phyllo dough. This golden, flaky burek is baked until the layers are perfectly crunchy and the filling is fully cooked through, making it an impressive main course that serves four.
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Ingredients
1 pound lean ground beef
1 medium onion, chopped
1 medium potato, finely chopped
1 tablespoon ground allspice
1 tablespoon paprika
salt and freshly ground pepper to taste
16 sheets phyllo dough, thawed
0.25 cup melted butter
Directions
Preheat your oven to 375°F. In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks, until no pink remains and it reaches an internal temperature of 160°F, approximately 5–7 minutes. Drain any excess fat.
Add the chopped onion to the cooked beef and sauté for 2–3 minutes until softened. Stir in the finely chopped potato, ground allspice, and paprika, mixing well to combine all flavors. Season generously with salt and freshly ground pepper. Continue cooking for another 2 minutes, then remove from heat and let cool slightly.
Lay one phyllo sheet on a flat work surface and lightly brush it with melted butter using a pastry brush. Layer 7 more phyllo sheets on top, brushing each one lightly with butter. Spread half of the beef and potato filling evenly across the phyllo stack, leaving a small border on all sides.
Starting from the longer edge, roll the phyllo tightly around the filling to create a log. Place the rolled burek seam-side down on a parchment-lined baking sheet. Repeat steps 3 and 4 with the remaining 8 phyllo sheets and remaining filling to create a second burek roll.
Brush the tops and sides of both burek rolls with the remaining melted butter. With a sharp knife, score the top of each roll lightly in a decorative pattern if desired. Bake in the preheated oven for 25–30 minutes until the phyllo is deep golden brown and crispy.
Remove the baked bureks from the oven and let them rest for 5 minutes. Using a serrated knife, carefully cut each roll into 2 pieces to create 4 servings. Transfer to serving plates and enjoy while warm.
