Meat Burek Recipe #1
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup finely chopped onion1 1/2 pounds ground beef chuck1 cup chopped parsley1 tablespoon salt1/2 teaspoon pepper, or to tasteVegetable, sunflower or pumpkin seed oil1 1-pound) package thawed #7 filo dough6 large beaten eggs1 1/2 cups Bulgarian or Greek plain yogurt1 1/2 cups soda water
Heat oven to 350 degrees. In a large skillet, saute onion and ground chuck until meat is no longer pink and the onions are translucent. Drain in a colander. Return meat-onion mixture to skillet and add parsley, salt and pepper, and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature.
Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. (Read these tips on Working with Filo Dough.)
Place 2 sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo.
Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil.
Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares.
In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. Bake 45 minutes or until golden brown. Cool slightly before serving.
This makes a great luncheon course, entree or appetizer and freezes well cooked or uncooked.
Number of Servings: 10
Recipe submitted by SparkPeople user JOCHEBED1.
Lightly coat a 13x9-inch pan with cooking spray. Separate filo dough into two piles (about 14 sheets each) and keep covered. Half will go on the bottom of the pie and half will go on the top. (Read these tips on Working with Filo Dough.)
Place 2 sheets in prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more and brush with oil. Continue until you've used one pile of filo.
Spread the ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil.
Brush entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares.
In a medium bowl, mix eggs with yogurt and soda water. Pour over burek. Cover with plastic wrap and refrigerate 2 hours. Bake 45 minutes or until golden brown. Cool slightly before serving.
This makes a great luncheon course, entree or appetizer and freezes well cooked or uncooked.
Number of Servings: 10
Recipe submitted by SparkPeople user JOCHEBED1.
Nutritional Info Amount Per Serving
- Calories: 262.9
- Total Fat: 18.8 g
- Cholesterol: 179.5 mg
- Sodium: 808.6 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.9 g
- Protein: 17.6 g
Member Reviews
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HADZMEL
Wow I m surprised to see this recipe on the website!!Thank you !!It is very helful for me since I'm Bosnian and now I can see how many calories is in one serving!!!Thanks - 9/8/10
Reply from JOCHEBED1 (9/8/10)
Thanks for the comment! My folks are Serbian and I am first generation American. So i grew up with this great food and I wanted to be able to find the recipes and count the calories as well. God bless you! :D Jelena