Recipe byThe ZestyPlate Kitchen
Croatian burek - layers of crisp filo pastry filled with seasoned minced beef and onion, baked golden and cut into wedges. A satisfying savoury bake.
Burek is a Balkan favourite - crisp, golden layers of filo wrapped around a savoury spiced beef and onion filling. Shatteringly flaky on the outside and richly meaty within, it's beloved street food and home cooking across Croatia and beyond.
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Prep 25 min
Cook 30 min
Total 55 min
Medium
Scale:
- 1 Packet Filo Pastry
- 150g Minced Beef
- 150g Onion
- 40g Oil
- Dash Salt
- Dash Pepper
Tags:
Streetfood Onthego
Preparation
- Fry the finely chopped onions and minced beef in the oil, then season with salt and pepper.
- Grease a round baking tray and lay in a layer of filo pastry.
- Cover with a thin layer of the filling, then another sheet of filo well coated in oil.
- Add another layer of filling and cover with pastry, continuing until you have five or six layers.
- Finish with a layer of filo, bake at 200°C/392°F for half an hour, then cut into quarters and serve.
Tips from the ZestyPlate Kitchen
- Brush every filo layer generously with oil - that's what makes burek crisp and golden, not dry.
- Keep the filling fairly dry so the pastry stays crisp rather than soggy.
- Cook the meat and onion first so the filling is fully cooked before it bakes.
- Let it rest a few minutes before cutting so the layers settle and slice cleanly.
Frequently Asked Questions
Absolutely - cheese-and-spinach or potato fillings are classic alternatives to the meat.
Keep the unused sheets covered with a damp cloth while you work, as filo dries and cracks quickly.
It's best fresh and crisp, but reheats well in a hot oven to revive the flaky layers.
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