Author Notes
Burek is a popular dish served all over Eastern Europe. By using phyllo dough instead of the traditional dough used in Serbian bakeries, Nanni Bea made it into what is called a "pita". 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
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Ingredients
- For the filling:
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1 cup
light olive oil, divided
-
1
small white onion, minced
-
1 pound
ground chuck
-
1/2 pound
ground veal
-
1/2 pound
ground pork
-
1
egg beaten with 1/4 cup sour cream
-
1 packet
phyllo dough, about 15 sheets
-
kosher salt
-
freshly ground pepper
- For the topping:
-
6
eggs, beaten
-
1 cup
sour cream
-
1/2 cup
milk
Directions
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Preheat oven to 375° F. In a small sauté pan, heat 1 teaspoon of olive oil and cook onion until it is translucent. Set aside to cool.
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In a large bowl, add the three meats, cooled onion, 1 tablespoon kosher salt, and 1 teaspoon ground pepper. Add the egg beaten with the sour cream into the mix and fully combine.
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Lightly brush olive oil on the bottom of a 9- by 13-inch pan. Begin layering the phyllo sheets, lightly brushing each layer with oil. After 10 sheets are layered, spread the meat mixture in a layer to fully cover the phyllo layer.
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Continue laying the phyllo on top, lightly brushing with oil. Five or 6 layers of phyllo should cover the meat layer.
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Cut out the squares all the way to the bottom.
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Mix up the ingredients for the topping and pour it over the pita. Spread it over the top.
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Bake for 45 minutes, until topping is golden brown. NOTE: Burek can be frozen either before or after cooking—which means a quick lunch or dinner is at your fingertips. To warm it up, Bea simply heats a pan and places a slice of burek on top. The oily phyllo crisps right up as the filling heats.
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