Savory Burek Pies

Savory Burek Pies, a flaky pastry filled with savory delights, is a culinary treasure of the Balkans. Layers of thin dough envelop flavorful fillings like minced meat, cheese or spinach. Its origins trace back centuries, with each region boasting its variation.

Whether enjoyed as a breakfast treat or a hearty snack, savory burek pies tantalize the taste buds with their rich and aromatic fillings. The crisp outer layers give way to a warm, melting interior, creating a symphony of textures and flavors. Burek is not just a dish; it’s a cultural emblem, symbolizing hospitality and tradition.

Its popularity transcends borders, delighting palates worldwide with its indulgent simplicity. Whether savoring a slice in a bustling market or enjoying it at home with loved ones, burek is a culinary experience that leaves a lasting impression.

So, next time you crave a taste of the Balkans, indulge in the irresistible allure of savory or sweet burek.

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Spinach and Feta Burek

Prep Time: 20 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 280
• Fat: 18g
• Carbs: 22g
• Protein: 8g

Ingredients:

• 1 package of phyllo dough
• 2 cups of spinach, chopped
• 1 cup of feta cheese, crumbled
• 1/4 cup of olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Mix spinach, feta cheese, minced garlic, salt and pepper.
3. Lay out one sheet of phyllo dough and brush it with olive oil. Place another sheet on top and repeat until you have 5 sheets.
4. Spoon the spinach and feta mixture along one edge of the phyllo stack.
5. Roll the phyllo dough tightly around the filling to form a log.
6. Place the burek seam-side down on a baking sheet lined with parchment paper.
7. Brush the top with olive oil.
8. Bake for 25-30 minutes until golden brown and crispy.
9. Let it cool for a few minutes before slicing and serving.

Beef and Onion Burek

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving):

• Calories: 320
• Fat: 22g
• Carbs: 20g
• Protein: 14g

Ingredients:

• 1 package of puff pastry
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon of paprika
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, brown ground beef with diced onion and minced garlic.
3. Season with paprika, salt and pepper.
4. Roll out puff pastry and cut into squares.
5. Place a spoonful of the beef mixture in the center of each pastry square.
6. Fold the pastry over the filling to form triangles.
7. Press the edges with a fork to seal.
8. Brush the tops with beaten eggs for a golden finish.
9. Bake for 20-25 minutes until puffed and golden.
10. Serve warm.

Chicken and Mushroom Burek

Prep Time: 25 minutes
Total Time: 55 minutes

Nutrition Facts (per serving):

• Calories: 340
• Fat: 20g
• Carbs: 28g
• Protein: 16g

Ingredients:

• 1 package of filo pastry
• 2 cups of cooked chicken, shredded
• 1 cup of mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup of cream cheese
• Salt and pepper, to taste
• 2 tablespoons of olive oil

Directions:

1. Preheat oven to 375°F (190°C).
2. Sauté diced onion and minced garlic in olive oil until translucent.
3. Add sliced mushrooms and cook until softened.
4. Stir in shredded chicken and cream cheese until well combined. Season with salt and pepper.
5. Lay out one sheet of filo pastry and brush it with olive oil. Place another sheet on top and repeat until there are five sheets.
6. Spoon the chicken and mushroom mixture along one edge of the filo stack.
7. Roll the filo dough tightly around the filling to form a log.
8. Place the burek seam-side down on a baking sheet lined with parchment paper.
9. Bake for 25-30 minutes until golden brown and crispy.
10. Let it cool for a few minutes before slicing and serving.

Potato and Cheese Burek

Prep Time: 20 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 280
• Fat: 15g
• Carbs: 30g
• Protein: 8g

Ingredients:

• 1 package of phyllo dough
• 2 large potatoes, boiled and mashed
• 1 cup of shredded cheese (cheddar, mozzarella, or your choice)
• 1/4 cup of butter, melted
• 2 cloves garlic, minced
• Salt and pepper, to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Mix mashed potatoes, shredded cheese, minced garlic, salt and pepper.
3. Lay out one sheet of phyllo dough and brush it with melted butter. Place another sheet on top and repeat until there are five sheets.
4. Spread the potato and cheese mixture evenly over the phyllo stack.
5. Roll the phyllo dough tightly around the filling to form a log.
6. Place the burek seam-side down on a baking sheet lined with parchment paper.
7. Brush the top with melted butter.
8. Bake for 25-30 minutes until golden brown and crispy.
9. Let it cool for a few minutes before slicing and serving.

Mushroom and Spinach Burek

Prep Time: 25 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 260
• Fat: 17g
• Carbs: 20g
• Protein: 8g

Ingredients:

• 1 package of puff pastry
• 2 cups of mushrooms, sliced
• 2 cups of spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup 0f grated parmesan cheese
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. In a skillet, sauté diced onion and minced garlic until translucent.
3. Add sliced mushrooms and cook until softened. Stir in chopped spinach and cook until wilted.
4. Season with salt and pepper, then remove from heat and let cool.
5. Roll out puff pastry and cut into squares.
6. Spoon the mushroom and spinach mixture onto each pastry square.
7. Sprinkle-grated parmesan cheese over the filling.
8. Fold the pastry over the filling to form triangles. Press the edges with a fork to seal.
9. Brush the tops with beaten egg.
10. Bake for 20-25 minutes until golden brown.
11. Serve warm.

Mediterranean Vegetable Burek

Prep Time: 20 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 220
• Fat: 12g
• Carbs: 25g
• Protein: 6g

Ingredients:

• 1 package of filo pastry
• 1 cup of cherry tomatoes, halved
• 1 zucchini, thinly sliced
• 1 bell pepper, diced
• 1/2 cup of crumbled feta cheese
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Toss cherry tomatoes, zucchini slices, diced bell pepper with olive oil, salt and pepper.
3. Lay out one sheet of filo pastry and brush it with olive oil. Place another sheet on top and repeat to have 5 sheets.
4. Spread the vegetable mixture evenly over the filo stack.
5. Sprinkle crumbled feta cheese over the vegetables.
6. Roll the filo dough tightly around the filling to form a log.
7. Place the burek seam-side down on a baking sheet lined with parchment paper.
8. Brush the top with olive oil.
9. Bake for 25-30 minutes until golden brown and crispy.
10. Cool for a few minutes before slicing and serving.

Three Cheese Burek

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving):

• Calories: 280
• Fat: 18g
• Carbs: 20g
• Protein: 10g

Ingredients:

• 1 package of puff pastry
• 1/2 cup of shredded mozzarella cheese
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of crumbled feta cheese
• 1/4 cup of chopped parsley
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and cut into squares.
3. Mix shredded mozzarella, shredded cheddar, crumbled feta and chopped parsley.
4. Place a spoonful of the cheese mixture onto each pastry square.
5. Fold the pastry over the filling to form triangles. Press the edges with a fork to seal.
6. Brush the tops with beaten egg.
7. Bake for 20-25 minutes until golden brown.
8. Serve warm.

Beef and Potato Burek

Prep Time: 25 minutes
Total Time: 55 minutes

Nutrition Facts (per serving):

• Calories: 320
• Fat: 18g
• Carbs: 25g
• Protein: 14g

Ingredients:

• 1 package of filo pastry
• 1 lb ground beef
• 2 large potatoes, boiled and mashed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon of paprika
• Salt and pepper, to taste
• 2 tablespoons of olive oil

Directions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, brown ground beef with diced onion and minced garlic in olive oil.
3. Add mashed potatoes and season with paprika, salt and pepper. Mix well.
4. Lay out one sheet of filo pastry and brush it with olive oil. Place another sheet on top and repeat until there are five sheets.
5. Spoon the beef and potato mixture along one edge of the filo stack.
6. Roll the filo dough tightly around the filling to form a log.
7. Place the burek seam-side down on a baking sheet lined with parchment paper.
8. Brush the top with olive oil.
9. Bake for 25-30 minutes until golden brown and crispy.
10. Cool for a few minutes before slicing and serving.

Mushroom and Spinach Burek with Ricotta

Prep Time: 30 minutes
Total Time: 1 hour

Nutrition Facts (per serving):

• Calories: 280
• Fat: 15g
• Carbs: 28g
• Protein: 9g

Ingredients:

• 1 package of phyllo dough
• 2 cups of mushrooms, sliced
• 2 cups of spinach, chopped
• 1 cup of ricotta cheese
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened.
3. Add sliced mushrooms and cook until golden brown and tender.
4. Stir in chopped spinach and cook until wilted. Season with salt and pepper.
5. Remove from heat and let the mixture cool slightly. Stir in ricotta cheese until well combined.
6. Lay out one sheet of phyllo dough and brush it with olive oil. Place another sheet on top and repeat (until 5 sheets).
7. Spread the mushroom, spinach and ricotta mixture evenly over the phyllo stack.
8. Roll the phyllo dough tightly around the filling to form a log.
9. Place the burek seam-side down on a baking sheet lined with parchment paper.
10. Brush the top with olive oil.
11. Bake for 25-30 minutes until golden brown and crispy.
12. Cool for a few minutes before slicing and serving.

Spicy Sausage and Pepper Burek

Prep Time: 20 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

• Calories: 320
• Fat: 22g
• Carbs: 20g
• Protein: 12g

Ingredients:

• 1 package of puff pastry
• 1 lb spicy sausage, casings removed
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 1/2 cup of shredded pepper jack cheese
• 1 teaspoon of chili powder
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Cook spicy sausage until browned and crumbled.
3. Add thinly sliced bell pepper and onion to the skillet and cook until softened.
4. Season with chili powder, salt and pepper.
5. Roll out puff pastry and cut into squares.
6. Spoon the sausage and pepper mixture onto each pastry square.
7. Sprinkle shredded pepper jack cheese over the filling.
8. Fold the pastry over the filling to form triangles. Press the edges with a fork to seal.
9. Brush the tops with beaten egg.
10. Bake for 20-25 minutes until golden brown.
11. Serve warm.

Mediterranean Lamb Burek

Prep Time: 25 minutes
Total Time: 55 minutes

Nutrition Facts (per serving):

• Calories: 340
• Fat: 22g
• Carbs: 20g
• Protein: 18g

Ingredients:

• 1 package of filo pastry
• 1 lb ground lamb
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 cup of chopped fresh mint
• Salt and pepper, to taste
• 2 tablespoons of olive oil

Directions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened.
3. Add ground lamb to the skillet, breaking it up with a spoon. Cook until browned.
4. Stir in ground cumin, coriander, chopped fresh mint, salt and pepper. Cook for 2-3 minutes.
5. Lay out one sheet of filo pastry and brush it with olive oil. Place another sheet on top and repeat until there are five sheets.
6. Spoon the lamb mixture along one edge of the filo stack.
7. Roll the filo dough tightly around the filling to form a log.
8. Place the burek seam-side down on a baking sheet lined with parchment paper.
9. Brush the top with olive oil.
10. Bake for 25-30 minutes until golden brown and crispy.
11. Cool for a few minutes before slicing and serving.

Turkey and Cranberry Burek

Prep Time: 20 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

• Calories: 300
• Fat: 18g
• Carbs: 22g
• Protein: 15g

Ingredients:

• 1 package of puff pastry
• 2 cups of cooked turkey, shredded
• 1/2 cup of cranberry sauce
• 1/4 cup of chopped pecans
• 1/4 cup of shredded mozzarella cheese
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and cut into squares.
3. Mix shredded cooked turkey, cranberry sauce, chopped pecans, shredded mozzarella cheese, salt and pepper.
4. Place a spoonful of the turkey mixture onto each pastry square.
5. Fold the pastry over the filling to form triangles. Press the edges with a fork to seal.
6. Brush the tops with beaten egg.
7. Bake for 20-25 minutes until golden brown.
8. Serve warm.

Shrimp and Spinach Burek

Prep Time: 30 minutes
Total Time: 1 hour

Nutrition Facts (per serving):

• Calories: 290
• Fat: 15g
• Carbs: 22g
• Protein: 18g

Ingredients:

• 1 package of phyllo dough
• 1 lb shrimp, peeled and deveined
• 2 cups of spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup of chopped fresh dill
• 1/4 cup of crumbled feta cheese
• Salt and pepper, to taste
• 2 tablespoons of olive oil

Directions:

1. Preheat oven to 375°F (190°C).
2. Heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened.
3. Add shrimp to the skillet and cook until pink and opaque.
4. Stir in chopped spinach and cook until wilted.
5. Remove from heat and stir in chopped fresh dill, crumbled feta cheese, salt and pepper.
6. Lay out one sheet of phyllo dough and brush it with olive oil. Place another sheet on top and repeat (until 5 sheets).
7. Spoon the shrimp and spinach mixture along one edge of the phyllo stack.
8. Roll the phyllo dough tightly around the filling to form a log.
9. Place the burek seam-side down on a baking sheet lined with parchment paper.
10. Brush the top with olive oil.
11. Bake for 25-30 minutes until golden brown and crispy.
12. Let it cool for a few minutes before slicing and serving.

Cheeseburger Burek

Prep Time: 25 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 340
• Fat: 22g
• Carbs: 22g
• Protein: 18g

Ingredients:

• 1 package of puff pastry
• 1 lb ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup of ketchup
• 1/4 cup of mustard
• 1 cup of shredded cheddar cheese
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Brown ground beef with diced onion and minced garlic.
3. Drain excess fat, then stir in ketchup and mustard. Season with salt and pepper.
4. Roll out puff pastry and cut into squares.
5. Spoon the cheeseburger mixture onto each pastry square.
6. Sprinkle shredded cheddar cheese over the filling.
7. Fold the pastry over the filling to form triangles. Press the edges with a fork to seal.
8. Brush the tops with beaten egg.
9. Bake for 20-25 minutes until golden brown.
10. Serve warm.

Veggie and Hummus Burek

Prep Time: 20 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 260
• Fat: 14g
• Carbs: 28g
• Protein: 6g

Ingredients:

• 1 package of filo pastry
• 1 cup of hummus
• 1 cup of mixed vegetables (bell peppers, carrots, cucumbers), thinly sliced
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Lay out one sheet of filo pastry and brush it with olive oil. Place another sheet on top and repeat until there are five sheets.
3. Spread hummus evenly over the filo stack.
4. Arrange mixed vegetables over the hummus.
5. Season with salt and pepper.
6. Roll the filo dough tightly around the filling to form a log.
7. Place the burek seam-side down on a baking sheet lined with parchment paper.
8. Brush the top with olive oil.
9. Bake for 25-30 minutes until golden brown and crispy.
10. Let it cool for a few minutes before slicing and serving.

Sardine and Tomato Burek

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving):

• Calories: 280
• Fat: 18g
• Carbs: 20g
• Protein: 10g

Ingredients:

• 1 package of puff pastry
• 2 cans (4.4 oz each) of sardines in olive oil, drained
• 1 tomato, thinly sliced
• 1/4 cup of chopped fresh parsley
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry and cut into squares.
3. Place a sardine fillet and a slice of tomato onto each pastry square.
4. Sprinkle chopped parsley over the filling. Season with salt and pepper.
5. Fold the pastry over the filling to form triangles. Press the edges with a fork to seal.
6. Brush the tops with beaten egg.
7. Bake for 20-25 minutes until golden brown.
8. Serve warm.

Eggplant and Mozzarella Burek

Prep Time: 20 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 290
• Fat: 16g
• Carbs: 28g
• Protein: 8g

Ingredients:

• 1 package of filo pastry
• 1 large eggplant, thinly sliced
• 1 cup of shredded mozzarella cheese
• 1/4 cup of chopped fresh basil
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Directions:

1. Preheat oven to 375°F (190°C).
2. Lay out one sheet of filo pastry and brush it with olive oil. Place another sheet on top and repeat to have 5 sheets.
3. Arrange eggplant slices evenly over the filo stack.
4. Sprinkle shredded mozzarella cheese over the eggplant.
5. Season with chopped fresh basil, salt and pepper.
6. Roll the filo dough tightly around the filling to form a log.
7. Place the burek seam-side down on a baking sheet lined with parchment paper.
8. Brush the top with olive oil.
9. Bake for 25-30 minutes until golden brown and crispy.
10. Let it cool for a few minutes before slicing and serving.

Tofu and Veggie Burek

Prep Time: 25 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 270
• Fat: 16g
• Carbs: 22g
• Protein: 10g

Ingredients:

• 1 package of puff pastry
• 1 cup of firm tofu, crumbled
• 1 cup mixed vegetables (bell peppers, broccoli, carrots), diced
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of garlic powder
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Sauté mixed vegetables with sesame oil until tender.
3. Add crumbled tofu to the skillet and cook until heated.
4. Season with soy sauce, garlic powder, salt and pepper.
5. Roll out puff pastry and cut into squares.
6. Place a spoonful of the tofu and vegetable mixture onto each pastry square.
7. Fold the pastry over the filling to form triangles. Press the edges with a fork to seal.
8. Brush the tops with beaten egg.
9. Bake for 20-25 minutes until golden brown.
10. Serve warm.

Chorizo and Potato Burek

Prep Time: 30 minutes
Total Time: 1 hour

Nutrition Facts (per serving):

• Calories: 320
• Fat: 20g
• Carbs: 28g
• Protein: 10g

Ingredients:

• 1 package of filo pastry
• 1/2 lb chorizo sausage, casing removed and diced
• 2 potatoes, boiled and diced
• 1 onion, diced
• 1/4 cup of chopped cilantro
• Salt and pepper, to taste
• 2 tablespoons of olive oil

Directions:

1. Preheat oven to 375°F (190°C).
2. Cook diced chorizo until browned and crispy.
3. Add diced onion to the skillet and cook until softened.
4. Stir in boiled and diced potatoes and cook until heated.
5. Season with chopped cilantro, salt and pepper.
6. Lay out one sheet of filo pastry and brush it with olive oil. Put another sheet on top and repeat (until 5 sheets).
7. Spoon the chorizo and potato mixture along one edge of the filo stack.
8. Roll the filo dough tightly around the filling to form a log.
9. Place the burek seam-side down on a baking sheet lined with parchment paper.
10. Brush the top with olive oil.
11. Bake for 25-30 minutes until golden brown and crispy.
12. Let it cool for a few minutes before slicing and serving.

Lentil and Spinach Burek

Prep Time: 25 minutes
Total Time: 50 minutes

Nutrition Facts (per serving):

• Calories: 280
• Fat: 16g
• Carbs: 26g
• Protein: 10g

Ingredients:

• 1 package of puff pastry
• 1 cup of cooked lentils
• 2 cups of spinach, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon of cumin
• 1/2 teaspoon of smoked paprika
• Salt and pepper, to taste
• 1 egg, beaten (for egg wash)

Directions:

1. Preheat oven to 400°F (200°C).
2. Sauté diced onion and minced garlic until softened.
3. Add cooked lentils and chopped spinach to the skillet and cook until spinach is wilted.
4. Season with cumin, smoked paprika, salt and pepper.
5. Roll out puff pastry and cut into squares.
6. Place a spoonful of the lentil and spinach mixture onto each pastry square.
7. Fold the pastry over the filling to form triangles. Press the edges with a fork to seal.
8. Brush the tops with beaten egg.
9. Bake for 20-25 minutes until golden brown.
10. Serve warm.