Burek with meat
2 onions, chopped
3 spring onions, sliced
3 tbs sunflower oil
500g beef, minced
½ tsp salt
½ tsp pepper
100ml mineral water
50ml sunflower oil
500g filo pastry
Add beef and sauté for 5-8 minutes on medium heat. With a flat-topped wooden spoon break up the meat lumps into small pieces.
Remove meat from the flame, add salt and pepper, stir and let cool for 15 minutes.
In the meantime, combine mineral water and oil in a small cup.
Cover the bottom of the oiled round pan, 25-30 cm in diameter, with 4 filo sheets. The sheets should overlap at the bottom of the pan and the hang out over the pan edge. Sprinkle each sheet with the water and oil mixture.
Evenly distribute a quarter of the total amount of meat. Tear 2 filo sheets into smaller pieces, cover the meat, sprinkle with some water and oil mixture. Repeat until all meat is used – the last layer should be the meat.
Fold inward the overhanging sheets of filo, sprinkle with the water and oil mixture. To have a nicer looking top of the burek, cut one filo sheet into a circle and place it as the top layer (sprinkle with the water and oil mixture as well).
Cover the top of the burek pan with the aluminum foil. Bake the burek in an oven at 200˚C for 40 minutes. Uncover the burek for the last 10 minutes and bake until golden.
Leave the burek to cool for 10-15 minutes before cutting it into quarters (similar to pizza wedges).
Serve with yogurt or green salad or pickles.