Layered burek (slagani burek) is a comforting Balkan classic famous for its no-fuss preparation, and familiar cozy taste. This pie is all about flaky dough and juicy meat. Shall we?
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Background
Pies are a fundamental part of Balkan cuisine. They trace their roots back to the Ottoman Empire, which introduced them to the region. Over the centuries, Balkan cooks perfected their own versions.
Burek meat pie tends to stand out for its rich filling and crispy-and-soft phyllo. It takes a while to perfect burek from scratch, so we often opt for today's quick, layered, and equally delicious kind.
Today's layered burek was inspired by the type of pie you get for breakfast or lunch at a local bakery. It consists of phyllo dough sheets stuffed with a filling and then baked until - we say this often because it's true 😂 - golden perfection.
Why You'll Love Layered Burek
- Simplest Burek Yet! No need for complicated dough karate. Phyllo + filling on repeat = you got yourself a pie!
- Quick! Less than an hour from start to finish.
- Versatile! Add or subtract from the filling - potatoes, cheese, zucchini, squash, spinach, different types of meat, etc. - and still end up with an amazing, flavorful bite!
- Crispy but Tender! Buttery phyllo layers and juicy meat are perfect companions.
Ingredients
To make layered burek, get yourself some:
- Phyllo Dough. Look for flat phyllo sheets. Avoid phyllo that's pre-shaped (cups, et al.).
- Ground Beef. If possible, look for beef with a lower fat content. Substitute with ground pork, lamb, or a combination of.
- Mineral Water. (Not pictured.) Any non-flavored carbonated water will do.
- Butter.
- (Optional) Oil. Most oils will do, but cooking spray oil is the easiest to use. Avoid olive oil.
- Onion. Red, yellow, or white onion. Avoid spring onions or scallions.
- (Optional) Carrots or other veggies to add to the beef.
- Seasonings. Salt and pepper.
- (Optional) Vegeta, seasoned salt, paprika, bouillon powder, bouillon cube.
Instructions
Just follow these quick steps to have this dreamy ground beef pie on your table in no time.
Step 1. Make the filling.
Step 2. Melt butter and mineral water together.
Step 3. Layer the pie. Grease the pan, place 2-3 sheets of phyllo and grease them also (trim phyllo if needed). Top with two handfuls of filling. Repeat until you're out of ingredients.
Step 4. Top with the final 2-3 sheets of phyllo, and grease them too.
Step 5. Bake.
Step 6. (Not pictured.) Top with more butter and let rest.
Handling
A few tips on handling layered burek.
Serving. Let the pie cool for at least 15 minutes. Serve with yogurt, kefir, or a local beverage like elderflower juice. A simple salad like shopska, or shredded cabbage also taste great with this layered burek.
Storing. If planning to store burek, it's best to keep the remaining pie in one piece rather than cutting it up.
Storing it for a day? Cover the pan with a kitchen towel and keep it in the turned-off oven or a bread box. Keeping it longer than a day? Place it into a container with a lid and transfer to the fridge.
Reheating. Reheat using your preferred method. We find that reheating pies in the oven at 300°F (150°C) for a few minutes produces the best results. However, some people skip reheating and eat the layered burek cold.
Expert Tips
Here are a few expert tips that will make this layered burek recipe even easier than it is.
Phyllo. Wrap up leftover phyllo in a plastic wrap and keep in the fridge up to a week.
Baking. Every oven is different. If the top of your layered burek browns too quickly, cover it loosely with foil for the rest of the baking.
Variations. Play around with fillings until you find the one you like the best.
More Phyllo Pie Dishes
Here are a few more phyllo + filling ideas for you:
Thoughts
If you make today’s layered burek (slagani burek) and love it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating—it helps others find the recipe more easily!
You can also leave a comment; I read every single one! And if Instagram is more your thing, tag us @balkanlunchbox—we’d love to see your creations.
Prijatno, Dobar Tek, and Bon Appétit!
Layered Burek (Slagani Burek)
Equipment
- 1 12-inch (30cm) pan
Ingredients
- 16 ounces ground beef substitute with veal, pork, lamb, or a combination
- 1 onion small, minced
- salt and pepper to taste
- 1 teaspoon oil
- 16 ounce phyllo dough about 16-18 sheets or so
- 1 ounce butter
- 3.5 ounces mineral water non-flavored
- (Optional) Additional seasonings like Vegeta, bouillon, paprika, garlic, etc.
- (Optional) 1 Carrot or 1 potato minced
Instructions
- In a large bowl, combine the meat, seasonings, onion, and a tablespoon of oil. Mix well until integrated.
- In a small pot, combine butter and mineral water. Heat on low until butter melts.
- Grease the pan, and layer two or three sheets of phyllo on the bottom, greasing each lightly with butter and oil mixture. If your phyllo sheets are larger than the pan, cut them to fit the pan. (You can 'play Tetris' with the dough here a bit. One phyllo sheet may end up being more than one layer.) Heat oven to 480°F (250°C).
- Take two, three handfuls of the filling and spread it over the top phyllo sheet in small chunks. Add another one to two layers of phyllo on top of the filling, again greasing each with butter and oil. Then add another couple of handfuls of the filling on top of the phyllo. Repeat until you are out of ingredients. (Reserve 2-3 layers of phyllo for the top.)
- Layer the final layers, greasing each with butter and oil. If you can, make the top layer be in one piece. (For example, you can put a whole phyllo sheet on top and tuck the ends in on the sides.)
- Bake for 5-10 minutes, or until the pie blushes. Lower to 390°F(200°), and bake 20-30 minutes. Rotate the pan once or twice during baking, and cover with foil or baking paper if it's blushing too much.
- Turn the oven off, and spray the top of the pie with melted butter. Leave in the warm oven for a few more minutes. (If the phyllo blushed too much during baking, you can remove the top phyllo layer and discard, and then spray with butter)
- Serving. Let the pie cool for at least 15 minutes. Serve with yogurt and a salad.Storing. If planning to store burek, it's best to keep the remaining pie in one piece rather than cutting it up. Store it in the oven for up to a day or in the fridge for up to 3. Reheating. Reheat using your preferred method, or eat cold if you prefer.
Notes
- Serving Size
- Nutritional Information
Sierra says
Do you have a recommendation of where to buy this lovely enamel pan? I’ve searched and haven’t had much luck.
Aida says
Hi Sierra,
Two options: Etsy (I've seen similar ones) or if you ever travel to Serbia or Bosnia you'll see millions of these at local farmers' markets.
Hope that helps!
Cheers, A.
Claire says
You can buy this pan at some stores that sell Bosnian/Serbian/Macedonian products. I’m in NJ and purchased the same one as in the picture at a store in Clifton. Also some Middle Eastern/Turkish stores may have it.
Aida says
Excellent! Thanks for the tip, Claire.
Asko says
Can store brought filo be rolled into spirals
I would love to make burek from scratch but don't have the patience or confidence to do so
Aida says
Hi Asko,
Yes! We'll link the recipe below.
https://balkanlunchbox.com/ground-beef-and-potato-pie-phyllo-recipe-slagani-sareni-burek/
Jasna says
Bas sam danas po kožna koji put napravila i moja porodica obožava. Naročito američki dio.
Aida says
Jasna,
jako nam je drago!
Balkanska kuhinja je posebna.
Happy cooking,
xoxo