Meat Burek Recipe #2

2 pounds ground beef chuck
1 pound ground pork
3 large finely chopped onions
Salt and pepper to taste
3 large beaten eggs
3 large beaten egg yolks
1 (1-pound) package thawed filo dough
Vegetable, sunflower or pumpkin oil

In a large skillet or Dutch oven, cook ground beef, ground pork and onions until meat is no longer pink and onions are translucent. Drain in a colander. Let meat cool to room temperature.

Transfer meat-onion mixture to a large bowl and season to taste with salt and pepper. Add eggs and egg yolks and mix well.

Separate filo dough into two piles (about 14 sheets each) and keep covered. You will make 2 meat bureks. Read these tips on Working with Filo Dough.

Heat oven to 350 degrees. Place parchment paper on a baking sheet. Place 2 sheets of filo dough on the parchment and brush lightly with oil. Add 2 more sheets of filo and brush with oil. Continue until you've used one pile of filo.

Spread half the meat mixture across the long side of the filo in a strip about 4 inches wide, and 1 inch away from the edges of filo. Fold the sides in, then flip the bottom up and begin rolling into a cylinder. Brush lightly with oil over the entire surface of the burek, and form into a horseshoe shape. Repeat with remaining filo and filling.

Bake about 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: 12

Recipe submitted by SparkPeople user JOCHEBED1.