Go Back
–+ servings
Rolls of pie on a plate, utensils, and pitcher with milk on dark background.

Ground Beef and Potato Pie

Aida
Delicious and quick Bosnian mixed burek (meat and potato pie) with store-bought phyllo dough sheets.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Bosnian
Servings 6
Calories 446 kcal

Equipment

  • 1 Baking pan find one that fits phyllo sheets, or cut the sheets to fit the pan

Ingredients
 
 

FILLING:

  • 1 onion medium, minced
  • 1 pound potatoes peeled, minced
  • 1 pound ground beef
  • 1 teaspoon ground pepper
  • 1 bouillon cube or 1 tablespoon vegeta, salt or stock powder

PHYLLO:

  • 1 box of phyllo about 14-18 sheets
  • Oil sunflower, canola, vegetable, or coconut, non-stick if possible for ease

TOPPING:

  • ½ cup milk or water
  • 2 tablespoons butter
  • 1 teaspoon salt

Instructions
 

  • Take phyllo out of the fridge, but keep it in the box. Let it adjust to the room temperature for about 30 minutes. In a large bowl add filling ingredients. Mix well with your hand until the filling is completely integrated. Set aside. Heat oven to 490°F (250°C). 
  • Generously oil the baking pan. Take phyllo out of the box and unwrap. Keep on a kitchen towel. Take one sheet, spread it on your working area, and generously spray (brush) with oil. Grab a handful or two of the filling and spread a line of it (the thickness of about two thumbs) on the shorter end of the phyllo sheet. Roll the filling and phyllo up like a cigar. Transfer to your baking pan. 
  • Repeat until you run out of the ingredients. Place the rolls tightly next to each other in a pan. Spray (or brush) with a dash of oil on top, and transfer to the oven. Lower heat to 450°F (230°C).
  • Bake for 30 minutes, checking occasionally. If the pie starts to blush cover it with foil.  A few minutes before the pie is done, melt the topping ingredients together. Spray the pie with the topping, cover with a kitchen towel and let rest 15-20 minutes before serving.  (Optional) Cut the pie perpendicularly. 
  • The pie tastes best about 20-30 minutes after baking when it's warm, but not hot. Serve with plain yogurt, kefir, or buttermilk and a tomato salad. Keep outside for a few hours, or in the fridge for up to two days. Potatoes don't keep well in the fridge, so it's best if you consume the pie while it's fresh. Warm it up using your preferred method. For earlier assembly and freezing (which isn't recommended at all!) look at the notes.

Video

Notes

Phyllo dough:  Always get an extra box just in case. Avoid: cups, pie crust, and other shapes as they don't work for this recipe.
Ground beef: For best taste get a mix of different fat percentage ground beef and mix. Sub with ground pork for a stronger taste.
Avoid: olive oil.
Seasonings: Sub with regular salt and pepper if you don't like the options above.
Assembly: Assemble the pie just before baking. IF YOU REALLY MUST assemble it a couple of hours ahead by topping the assembled pie with more oil (or butter), covering tightly in saran wrap, and keeping it in the fridge. Take out 20 minutes before baking so it can adjust to room temperature.
Freezing: (AVOID IF AT ALL POSSIBLE!)  Freeze only after assembly and before baking. Place pie rolls on a tray, top with a little more oil (or butter), wrap tightly in saran wrap, and then freeze. When ready to use take out of the freezer about 30 minutes before baking, heat up the oven, top with a little more oil (or butter), and bake. It can stay in the freezer for up to a month.  

Nutrition

Sodium: 873mgCalcium: 58mgVitamin C: 16mgVitamin A: 153IUSugar: 3gFiber: 3gPotassium: 619mgCholesterol: 66mgCalories: 446kcalTrans Fat: 1gMonounsaturated Fat: 9gPolyunsaturated Fat: 1gSaturated Fat: 9gFat: 23gProtein: 19gCarbohydrates: 41gIron: 4mg
Tried this recipe?Let us know how it was!