Burek Recipe – Traditional Balkan Meat Pie

Modified: May 21, 2026 · Published: Jan 19, 2019 by Analida · • Word count:1782 words. • About 9 minutes to read this article. • This post may contain affiliate links ·

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Burek is a traditional Balkan meat pie made with flaky phyllo dough and a savory seasoned beef filling. This burek recipe creates crispy, golden layers wrapped around flavorful meat, making it perfect for lunch, dinner, brunch, or appetizers. These tasty treats are a staple street food in Eastern Europe and are easy to make at home.

meat filled pastries cut in half with meat spilling out

Recipe Summary

Burek pastries cut in half with spiced beef filling spilling out

🥟 What is it? Burek (or Börek) is a flaky phyllo pastry filled with spiced ground beef and onions. Originating in Central Asia and spread by the Ottoman Turks, it's a beloved staple across Bosnia, Serbia, Montenegro, Croatia and beyond.
❤️ Why you'll love it? Crispy, buttery phyllo wrapped around a savory, lightly spiced beef filling - Eastern Europe's favorite street food right out of your own oven. Versatile, freezer-friendly, and irresistible served with a side of cool yogurt.
👩‍🍳 How do you make it? Sauté onions, then brown ground beef with parsley, salt, pepper, and a dash of allspice. Chill the filling completely, then roll three sheets of buttered phyllo around the meat like a cigar. Bake at 350°F for about 15 minutes until golden and crisp.

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Jump to:

Why You'll Love This Recipe
Slavic Cuisine
Types of Burek
Burek recipe tips
Here are the visual steps to make a great burek!
What to Serve With Burek
Frequently Asked Questions:
More Ethnic Pastries
📖 Recipe

Why You'll Love This Recipe

Crispy, flaky phyllo pastry layers, and you can use store-bought dough
Savory and flavorful beef filling
Authentic Balkan comfort food
Great for lunch, dinner, or appetizers
Perfect make-ahead dish for entertaining
Delicious warm or at room temperature

Slavic Cuisine

Burek is an integral part of Slavic cuisine. According to my dear friend Srdjan, who is from Montenegro (part of the former Yugoslavia), burek can be found throughout Bosnia, Serbia, Montenegro, and Croatia.

Burek, or Börek, is made with phyllo pastry and filled with meat or cheese. Burek originated in Central Asia. Then it was adopted by the Ottoman Turks and spread through their military empire. Other variations of burek exist in North Africa, namely in Tunisia and Algiers.

Srdjan also told me that in his country, burek is a sort of fast food. "It's like going to McDonald's and buying a burger!" he said. Somehow, I am not so sure about this analogy. Burek is also available in stores by weight. I'll take two kilos, please!

Here is a typical burek shop in Podgorica, Montenegro, below. They are like the local pizza shop in the USA. The sign reads: Burek and then meso for meat, sir is cheese, and peciva is pastry in Serbian. This traditional burek recipe combines flaky phyllo pastry with a savory seasoned meat filling for a classic Balkan comfort food.

Types of Burek

Burek comes in a couple of different shapes: triangular, coil-shaped, and cigar.

Srdjan also mentioned that burek is usually sold with a side of plain yogurt, which is used as a dip. You can see the yogurt tub on the sign above. So cool!

Srdjan's mother and she was kind enough to pass the recipe on to me. In true old-world style, Srdjan's mother's recipe calls for a dash of this and a bit of that.

Burek is extremely versatile. The most common being meat (lamb is usually the choice) with onions, or feta and spinach. These are the fillings found most in the Slavic cuisine of Bosnia, Serbia, Montenegro, Macedonia, and Croatia.

Now, my Turkish friend and co-worker Selin tells me that in Turkey, the most common filling is feta with parsley. The dough is also different in Turkey. It's called yufka and is not as thin as phyllo. Savory pie recipes are popular in many cultures. Burek remains one of the most iconic pastries throughout the Balkans.

a burek cut in half with meat falling out

Burek recipe tips

The biggest challenge is keeping the phyllo moist. Keep it covered with a moist tea towel while you're assembling to help.
After cooking the meat, be sure to let it cool down completely. If you place the hot meat mixture on the phyllo dough, the juices will ruin it.
Make sure the meat is fully cooled before rolling the phyllo. Good luck!

Here are the visual steps to make a great burek!

Step 1: Heat the olive oil on medium, add the onions, and cook until translucent. Once the onions are done, add the ground beef.
Step 2: Add the salt, pepper, dash of allspice, and chopped parsley.

A photo of the cooked beef and cooling in a bowl.

Step 3: Cook until the beef is browned and finely separated into small pieces, almost like rice.
Step 4: Allow the cooked beef mixture to cool completely by chilling in the refrigerator. Warm meat and juice will make the phyllo soggy.

A photo of the phyllo and beef placement.

Step 5: Unroll the phyllo dough and keep it under a moist towel while working.
Step 6: Take 3 sheets of phyllo and place some of the meat down the center, leaving about 2 inches at each end. Brush the perimeter with butter.

A photo showing buttered edges and rolling the phyllo.

Step 7: Fold up the ends of the phyllo over the meat.
Step 8: Gently fold the top over the meat and brush the folded edges with butter.

Step 9: Roll the meat toward you and brush the top with butter.
Step 10: Once all are prepared as above, bake 15 minutes or until golden brown in a 350-degree oven.

What to Serve With Burek

Burek pairs beautifully with yogurt, fresh salads, or light soups. Serve it alongside Turkish gavurdagi salad, cannellini bean salad, or a bowl of carrot coriander soup for a balanced meal. It also makes a wonderful addition to brunch spreads or appetizer platters. Here are some great dishes to enjoy with burek.

Frequently Asked Questions:

Can burek be made ahead of time?

Yes. It reheats very well and can also be frozen before or after baking.

How do I store the burek and phyllo pastry?

I recommend eating them fresh after baking. You can refrigerate the burek for up to 3 days in an airtight container. Any leftover unbaked phyllo, keep it sealed in the freezer.

Can I freeze the leftover burek and phyllo dough pastry?

Yes, it is best to eat it fresh, but you can freeze it for up to 2 months. Wrap it tightly with plastic wrap or foil, then place it in an airtight container.

How do I reheat the burek?

If frozen, do not thaw it as it will get soggy. Preheat the oven to 350°F and bake for 10-12 minutes, or until the internal temperature reaches 165°F. The bake time will be shorter if reheating from the refrigerator. Be sure to check with a thermometer. Do not reheat in the microwave, as it will become very soft and ruin the dough's texture.

What is the difference between burek and börek?

Burek is a Balkan variation of börek, a broader family of savory phyllo pastries found throughout the former Ottoman Empire.

Why is my phyllo dough tearing?

Phyllo dries out quickly, so it should remain covered while working to keep it moist.

More Ethnic Pastries

If you like ethnic food and would like to try some other types of meat or cheese-filled pastries, there are many other cultures that have similar recipes, and I find them so interesting. Here are a few more to try, and you can pin them on Pinterest or bookmark them for later:
Empanadas are one of my favorite Latin American pastry recipes, filled with a flavorful spiced meat or cheese.
Lebanese cheese fatayer is very easy to make with store-bought pizza dough and a super-easy feta cheese mixture.
Turkish pide has some wonderful flavors, is filled with cheese, and is very similar to pizza.
If you like lamb you can try Lebanese lamb fatayer, which is very similar to the cheese fatayer.

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