Flaky pastry pie with meat or cheese filling
Montenegrin burek is a glorious pastry pie with crispy phyllo layers encasing savory meat filling, served warm and often accompanied by sour cream or yogurt for authentic Balkan comfort.
Serves 6
Brown ground meat in a skillet with chopped onion over medium-high heat for 8-10 minutes. Season with salt and pepper, then cool slightly.
Drain excess fat from the cooked meat
Butter a round baking pan. Layer phyllo sheets one by one, brushing each with melted butter, using about 6 sheets for the base.
Spread cooled meat filling evenly over phyllo. Layer remaining 6 phyllo sheets on top, brushing each with butter.
Score the top into serving portions with a knife. Pour milk mixture (mixed with a pinch of salt) over the top. Bake at 375°F (190°C) for 35-40 minutes until golden brown.
Work quickly with phyllo as it dries out fast
Keep unused phyllo covered with damp cloth while working
Score before baking for easier serving
Make cheese burek using feta or cottage cheese instead of meat
Add spinach to meat filling for variation
Use puff pastry instead of phyllo for different texture
Store refrigerated for 3 days. Reheat gently in oven at 350°F to restore crispness
Burek is a ubiquitous Balkan dish with Turkish-Ottoman origins, deeply embedded in Montenegrin culture, served at celebrations, family gatherings, and everyday meals.
Yes, assemble and refrigerate up to 24 hours before baking. Add extra baking time if chilled.
Burek traditionally has meat filling; pita usually has spinach or cheese, though terms overlap regionally.
Per serving · 6 servings total
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