- 500 g ready phyllo layers for pie
- 1/2 tsp baking powder
- 200 ml mineral sparkling water
- 100 ml oil
- 1 full tbs yogurt
For filling:
- 400 g minced meat
- 1 head chopped onion
- salt and black pepper to taste
Preparation:
- Coat baking tray with oil (size 28 or what you have) and heat up the oven to 200 C degrees. I use non stick Delimano and I never coat it with oil.
- Arrange first 2 crusts and let the ends be outside the pan. Sprinkle each crust with the coating mixture.
- Then arrange 3 more crusts, but place them wrinkled in the tray and again sprinkle each with the mixture.
- Then apply from filling (I used 1/3rd here).
- Then again put 3 wrinkled crusts one by one, sprinkle each with coating mixture and apply from the filling and do this until all layers are finished.
- Close burek with the ends from the first 2 crusts and coat with the rest of the mixture.
- Bake for about 30 to 40 minutes until it gets a beautiful brown/golden color.
- When burek is baked, leave it for several minutes, then flip it over to another tray or a plate.Cut and serve warm.