Burek (Traditional Serbian Meat Pie)

Discover how to make authentic Serbian burek — the iconic flaky meat pie found in pekaras across the Balkans. This recipe includes traditional techniques, layering methods, and expert tips for achieving the perfect crispy crust and juicy filling at home.

Burek (Traditional Serbian Meat Pie)

A classic Serbian burek made with thin, flaky layers of dough filled with seasoned ground meat. Crispy on the outside, juicy on the inside — this is the authentic Balkan burek found in pekaras across Serbia.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Breakfast, Main Course

Cuisine Balkan, Serbian

Servings 4 pieces

Calories 620 kcal

Equipment

• Large skillet
• Mixing bowl
• Baking Pan
• Pastry Brush

Ingredients

  

Meat Filling

• 500 g ground beef
• 1 onion, finely chopped
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp oil

Dough & Assembly

• 500 g phyllo dough (thin sheets)
• 100 ml oil or melted butter for brushing

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Instructions

 

• Heat oil in a skillet and sauté the chopped onion until soft.
• Add ground beef, salt, and pepper. Cook until the meat is browned and moisture evaporates.
• Let the filling cool completely before assembling the burek.
• Brush a baking pan with oil. Layer 2–3 sheets of phyllo, brushing each with oil.
• Spread a thin layer of meat filling. Add another 2–3 sheets of phyllo. Repeat until all filling is used.
• Finish with 3–4 sheets of phyllo on top, brushing generously with oil.
• Bake at 200°C (390°F) for 30–35 minutes, until golden and crispy.
• Let rest 10 minutes before slicing.

Video

Notes

For extra crispiness, brush the top layer with sparkling water before baking. Burek is best enjoyed warm with yogurt.

Keyword Burek, Meat Pie, Serbian Burek, traditional Serbian recipe