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Author Notes: Burek is a popular dish served all over Eastern Europe. Nanni Bea made it into a pita, using filo dough instead of the traditional dough made in Serbian bakeries. The filling is meat but you can also make it with cheese, known as Sirnica burek. This Serbian pita is delicious and great for serving a crowd! —Anna Francese Gass
Serves 6 to 8
- 1 pound ground chuck
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 egg beaten with 1/4 cup sour cream
- 1 small white onion, minced
- 1 packet filo dough, about 15 sheets
- 1 cup light olive oil
- kosher salt
- freshly ground pepper
- 6 eggs, beaten
- 1 cup sour cream
- 1/2 cup milk
- Preheat oven to 375 degrees. In a small saute pan, heat 1 teaspoon of olive oil and cook onion until it is translucent. Set aside to cool.
- In a large bowl, add the three meats, cooled onion, 1 tablespoon kosher salt, 1 teaspoon ground pepper. Add one egg with sour cream into the mix and fully combine.
- In a 9x13 pan, lightly brush olive oil on the bottom. Begin layering the filo sheets, lightly brushing each layer with filo. After 10 sheets are layered, spread the meat mixture in a layer to fully cover the filo layer.
- Continue laying the filo on top, lightly brushing with oil. 5 or 6 layers of filo should cover the meat layer.
- Cut out the squares all the way to the bottom.
- Mix up the ingredients for the topping and pour it over the pita. Spread it over the top.
- Bake for 45 minutes until topping is golden brown.