Author Notes: Burek is a popular dish served all over Eastern Europe. By using phyllo dough instead of the traditional dough used in Serbian bakeries, Nanni Bea made it into what is called a “pita”. The filling is meat, but you can also make it with cheese, known as sirnica burek. This Serbian pita is delicious and great for serving a crowd! —Anna Francese Gass
Serves 6 to 8
- 1cup light olive oil, divided
- 1small white onion, minced
- 1pound ground chuck
- 1/2pound ground veal
- 1/2pound ground pork
- 1egg beaten with 1/4 cup sour cream
- 1packet phyllo dough, about 15 sheets
- Kosher salt
- Freshly ground pepper
- 6eggs, beaten
- 1cup sour cream
- 1/2cup milk
- Preheat oven to 375° F. In a small sauté pan, heat 1 teaspoon of olive oil and cook onion until it is translucent. Set aside to cool.
- In a large bowl, add the three meats, cooled onion, 1 tablespoon kosher salt, and 1 teaspoon ground pepper. Add the egg beaten with the sour cream into the mix and fully combine.
- Lightly brush olive oil on the bottom of a 9- by 13-inch pan. Begin layering the phyllo sheets, lightly brushing each layer with oil. After 10 sheets are layered, spread the meat mixture in a layer to fully cover the phyllo layer.
- Continue laying the phyllo on top, lightly brushing with oil. Five or 6 layers of phyllo should cover the meat layer.
- Cut out the squares all the way to the bottom.
- Mix up the ingredients for the topping and pour it over the pita. Spread it over the top.
- Bake for 45 minutes, until topping is golden brown. NOTE: Burek can be frozen either before or after cooking—which means a quick lunch or dinner is at your fingertips. To warm it up, Bea simply heats a pan and places a slice of burek on top. The oily phyllo crisps right up as the filling heats.