BEST FAST BUREK WITH MINCED MEAT

This is the best recipe for fast burek made with phyllo layers - simple, homemade, delicious, and very close to the bakery version we all love. I’ve already shared the same recipe with spinach and cheese, but many of you asked how I prepare the minced-meat filling, so here it is - my full version.

For the best result, use quality phyllo dough for pies and, if possible, a non-stick baking pan.

Ingredients

500 g ready phyllo layers for pie (15-20 sheets)

For coating:

• ½ tsp baking powder

• 200 ml sparkling mineral water

• 100 ml oil

• 1 full tbsp yogurt

Mix everything together until combined.

For filling:

• 400 g minced meat

• 1 medium onion, finely chopped

• Salt and black pepper to taste

Preparation

1. In a pan, sauté the onion shortly, then add the minced meat. Fry until the meat changes color and moisture evaporates. Season with salt and black pepper. Taste to check the seasoning and set aside.

2. Preheat the oven to 200 °C. If you’re using a non-stick pan (like Delimano), you can skip greasing it; otherwise, coat the tray (around 28 cm) with oil.

3. Arrange two phyllo sheets on the bottom of the tray, letting the ends hang outside. Brush each with the coating mixture.

4. Add three to four more sheets, slightly wrinkled, brushing each one. Spread ⅓ or less of the filling evenly on top (depends on the number of sheets).

5. Continue layering: three (four) wrinkled sheets, coating mixture, filling - repeat until all are used.

6. Finish with 2-3 sheets, fold in the hanging edges from the first two sheets over the top and brush with the remaining coating mixture.

7. Bake for 30–40 minutes, or until the top turns beautifully golden brown.

8. Let it rest for a few minutes after baking, then flip onto another tray or plate. Slice and serve warm.