When it comes to pies, I get excited—especially over childhood favorites like this Phyllo Meat Pie Pastry, bakery-style burek. It’s a comforting, flaky treat that brings back memories.
This isn’t a typical pie in the west‑ern sense, but the word “pita” often translates as pie, so calling it a pie is perfectly fine. In different regions it’s called pita or burek, but no matter the name, it’s delicious.
You may know this pastry as burek or börek, names used across the Balkans and other parts of Southeast Europe.
Burek is a baked filled pastry made with thin, flaky phyllo (also called yufka) — not to be confused with flatbreads like markook or shrak. It’s common across cuisines that were once part of the Ottoman Empire. Burek can be made in a large pan and portioned after baking or formed into individual pastries.
I grew up watching women make burek from scratch and ate it nearly every day during high school. Those memories are part of why this pastry means so much to me.
I remember long commutes to school—sometimes two hours on a good day—hopping between buses and trolleys at the age of 13 or 14. Half a mile from school there was a bakery on the corner that smelled incredible at dawn. Freshly baked bread, sweet pastries, and trays of burek—cheese, meat, spinach—filled the air. That aroma practically pulled you into the shop for a hot breakfast. Nothing beats it.
Check out other phyllo dough recipes
Many women from the Balkans can make the dough by hand, but I never managed to master it. I tried and tried, and eventually I accepted that store-bought phyllo is my stress-free solution. Using filo sheets still yields a very tasty burek without the work of making dough from scratch.
It’s as simple as it looks—so let’s make it!
If you make this Phyllo Meat Pie Pastry — Bakery Style Burek, tag me on Instagram @sandraseasycooking with the hashtag #sandraseasycooking. Thank you for your support!
Phyllo Meat Pie Pastry —Bakery Style Burek
10 minutes
30 minutes
40 minutes
Easy, flavorful phyllo meat pie with a bakery-style finish—perfect for breakfast or a light dinner.
Ingredients
- 1/2 pack phyllo sheets / filo dough (about 1/2 pound)
- 1 1/2 cups water + 2 tablespoons oil + 1/4 teaspoon salt (for drizzling)
- Filling:
- 1 tbsp oil + more for brushing
- 1/2 onion, thinly sliced or shredded (or 1/4 tsp onion powder)
- 1 lb ground beef (80/20)
- 2 tsp beef bouillon powder, or salt to taste
- 1 tsp ground black pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Mix 1 1/2 cups water with 2 tablespoons oil and 1/4 teaspoon salt. Set aside to drizzle over the phyllo sheets as you assemble.
- Heat 1 tablespoon oil in a skillet. Add sliced or shredded onion and sauté about 5 minutes until soft. If using sliced onion, it may take a bit longer. Onion powder can be used as an alternative.
- Add the ground beef, bouillon (or salt), and black pepper. Break the meat into small pieces and cook until no longer pink. Drain excess fat but leave a little so the filling isn’t dry. Set aside.
- Traditionally, bakery burek is round. Use a skillet that’s oven-safe, a springform, or a round cake pan. A square or rectangular pan works fine too.
- Place two phyllo sheets at a time so they overlap the pan edges by 5–6 inches. Repeat around the pan so the dough overhangs the sides.
- Using a slotted spoon, spread some of the cooked meat evenly over the phyllo. Cover with another sheet and drizzle a few tablespoons of the water-oil mixture. Continue layering meat and phyllo, drizzling each layer so the pastry stays moist.
- When you’ve used all the filling, fold the overhanging sheets over the top to seal. Add one or two extra sheets on top, drizzle well with the water-oil mixture, and press very lightly to even the surface (phyllo is fragile).
- Bake for about 30 minutes or until the top is golden brown.
- Remove from the oven and cover with a kitchen towel for 5 minutes to rest. Then slide it out of the pan or invert onto a cutting board or plate.
- Slice into 4 large triangular pieces (or cut squares if baked in a rectangular pan). Serve warm.
- Burek is traditionally enjoyed with buttermilk, yogurt, or sour cream—these dairy sides complement the pastry beautifully.
Notes
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