Can I prepare the filling ahead of time?
Yes, you can prepare the meat and cheese filling up to 24 hours in advance and store it in the refrigerator. Assemble the burek just before baking.
DINNER
Bosnian Cheese and Meat Burek
This Bosnian Cheese and Meat Burek recipe offers a savory, flaky pastry filled with a delicious blend of ground beef and creamy cheeses. It's a hearty and satisfying dish perfect for a family dinner, showcasing traditional Bosnian flavors in a comforting pie.
HOW TO MAKE IT
Let's cook.
01
In a large skillet, brown the ground beef over medium-high heat for 8-10 minutes, breaking it apart with a spoon. Drain any excess fat.
02
Add the chopped onion to the skillet with the beef and cook for 5-7 minutes until softened. Stir in the salt, black pepper, and paprika. Remove from heat and let cool slightly.
03
In a medium bowl, combine the cottage cheese, crumbled feta cheese, and sour cream. Gently fold in the cooled beef and onion mixture.
04
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
05
Lay out one sheet of phyllo dough on a clean surface. Brush lightly with vegetable oil. Top with another sheet of phyllo and brush again. Repeat with a third sheet.
06
Spoon about 1/6 of the meat and cheese filling along one long edge of the phyllo sheets. Roll tightly into a log. Carefully transfer the log to the prepared baking dish, coiling it into a spiral shape.
07
Repeat the process with the remaining phyllo dough and filling, forming additional logs and arranging them around the first spiral in the baking dish until the dish is full. Brush the top of the burek generously with vegetable oil.
08
Bake for 40-45 minutes at 375°F (190°C), or until the phyllo is golden brown and crispy and the filling is heated through. Let it rest for 5 minutes before serving.
About This Recipe
This Bosnian Cheese and Meat Burek recipe offers a savory, flaky pastry filled with a delicious blend of ground beef and creamy cheeses. It's a hearty and satisfying dish perfect for a family dinner, showcasing traditional Bosnian flavors in a comforting pie.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your phyllo dough is completely thawed before use to prevent tearing. Work quickly with the phyllo, keeping unused sheets covered with a damp cloth to prevent them from drying out. For an extra rich flavor, you can use butter instead of vegetable oil for brushing the phyllo.
Easy Substitutions
For a lighter version, use lean ground turkey instead of beef. Ricotta cheese can be used in place of cottage cheese for a smoother texture. If feta is too strong, a mild goat cheese or even a little grated Parmesan can be used.
Storage & Reheating
Store leftover burek tightly covered in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through and crispy, or in an air fryer for a few minutes.
Serving Suggestions
Serve Bosnian Cheese and Meat Burek with a side of plain yogurt or sour cream for dipping. A simple green salad with a light vinaigrette makes a refreshing accompaniment. It also pairs well with a traditional Bosnian cabbage salad or pickled vegetables.
Common Mistakes
1. Not thawing phyllo dough properly: This leads to brittle sheets that tear easily. Thaw overnight in the refrigerator. 2. Not keeping phyllo covered: Exposed phyllo dries out quickly. Always cover unused sheets with a damp towel. 3. Overfilling the logs: Too much filling can make the logs difficult to roll and prone to bursting. 4. Not brushing enough oil: Insufficient oil results in a less flaky and crispy crust.
Frequently Asked Questions
What if I don't have a 9x13 inch baking dish?
You can use a large round baking dish or even a cast-iron skillet, adjusting the spiral shape to fit.
Can I freeze unbaked burek?
While it's best baked fresh, you can freeze unbaked burek. Wrap it tightly in plastic wrap and then foil. Bake from frozen at 375°F (190°C) for 60-75 minutes, or until golden and cooked through.
MORE TO KNOW
The key to a truly flaky burek lies in the thinness of the phyllo and the generous brushing of oil between layers. Don't be shy with the oil; it creates the steam that separates the layers and gives burek its characteristic crispness. While rolling, try to keep the logs as tight as possible to ensure the filling stays contained and the pastry holds its shape during baking.
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