This step-by-step recipe for layered burek (meat pie) is an ideal introduction to cooking with fillo (phyllo) dough. It’s straightforward and foolproof, designed to take the intimidation out of working with delicate pastry so you can enjoy flaky, savory layers every time.
Give baking with fillo a try and cross it off your culinary bucket list.
Tackling a new recipe is always satisfying, and this one rewards you with a delicious meat filling tucked between crisp, buttery sheets of fillo. I guarantee you’ll come back to this burek again and again.
Savory fillings baked in thin, flaky pastry—called fillo, filo, phyllo, or yufka—are beloved across southeastern Europe, a culinary legacy of the Ottoman Empire. The technique of stretching dough into paper-thin sheets likely originated in the kitchens of the Topkapı Palace in Turkey.
🛒 Ingredients and Notes
- 1 package frozen fillo (phyllo) dough, thawed
- 1 pound ground beef
- 2 large onions, chopped
- 1 garlic clove, minced
- 1 tablespoon Vegeta (optional)
- Salt and black pepper, to taste
- 2 eggs
- 1 cup sour cream
- 2/3 cup vegetable oil (or melted butter)
🔪 Instructions
- Sauté the chopped onions in a large skillet over medium-high heat until translucent, about 3–4 minutes. Avoid browning them; they will finish cooking in the oven.
- Add the ground beef, minced garlic, Vegeta if using, and salt and pepper. Cook until the beef is browned, then simmer for about 15 minutes. Remove from heat and let the mixture cool.
- Beat the eggs and mix them with the sour cream. Stir this into the cooled meat and onion mixture until well combined.
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking pan generously with oil.
- Lay the thawed phyllo sheets between two lightly damp kitchen towels to keep them pliable. Place two sheets (or three if very thin) into the prepared pan. Fold or trim any excess dough and brush or drizzle the top sheet lightly with oil.
- Spoon about 3 tablespoons of the meat filling over the layered fillo, spreading it evenly. Continue layering fillo sheets and meat filling, repeating until the filling is used up. Finish with two or three layers of fillo on top.
- Brush the top layer generously with the remaining oil (or melted butter). Using a sharp knife, cut the assembled pie into squares before baking.
- Bake for 45–60 minutes, or until the burek is cooked through and deeply golden brown. For a traditional touch, serve with buttermilk or Balkan-style yogurt.
Every Balkan country — and many regions within those countries — has its own proud version of burek. In Bosnia, this layered meat pie remains a national favorite. While making true paper-thin phyllo from scratch is an art, using commercially produced fillo is a convenient and delicious option for everyday cooking.
Where to buy fillo dough?
Most grocery stores carry fillo pastry in the refrigerated or frozen section, though stock can vary. You can also buy packages online and keep extras in the freezer — they store well for months. For baklava, choose a very thin pastry; for savory pies like burek, standard fillo works perfectly.
Note on names: In the Balkans the terminology can be playful and regional. Stuffed fillo pies are commonly called pita, with the filling noted — for example, cheese pita or spinach pita. Traditionally, a meat-filled version is called burek. Over time, some people use “burek” more generally, which sparks friendly debate among food lovers.
More filo recipes to try
- Savory Egg Pie
- Vegetable and Cheese Pie
- Zucchini Ricotta Spiral Fillo Pie
- Bosnian Cheese Pie (Pita Sirnica)
If you enjoyed this recipe, consider leaving a rating or a review. Feedback helps others find reliable, delicious recipes. Try the recipe as written, or swap oil for melted butter and substitute leeks for onions for a milder flavor. Serve warm with yogurt or buttermilk for an authentic touch.
Layered Burek – Fillo Meat Pie
Print Recipe
Ingredients
- 1 package frozen fillo dough, thawed
- 1 pound ground beef
- 2 large onions, chopped
- 1 garlic clove, minced
- 1 tablespoon Vegeta (optional)
- Salt and black pepper, to season
- 2 eggs
- 1 cup sour cream
- ⅔ cup vegetable oil
Instructions
-
Sauté onions in a large skillet over medium-high heat until translucent, about 3–4 minutes. Add ground beef, garlic, Vegeta if using, salt, and pepper, and cook until the beef is browned. Simmer for 15 minutes and let cool.
-
Beat the eggs with the sour cream and mix into the cooled meat and onion mixture.
-
Preheat the oven to 375°F (190°C) and grease a 9×13-inch pan with oil.
-
Keep phyllo sheets covered between damp towels. Layer two or three sheets in the pan, brush with oil, and spread a thin layer of meat filling (about 3 tablespoons). Repeat until all filling is used, finishing with two to three sheets on top.
-
Brush the top with remaining oil and cut into squares with a sharp knife.
-
Bake for 45–60 minutes until golden and cooked through. Serve with buttermilk or yogurt if desired.
Notes
- Use melted butter instead of oil for richer flavor.
- Substitute leeks for onions for a milder, sweeter taste.
Nutrition