Flaky, savoury, and wonderfully simple, Bosnian Burek is a pastry filled with seasoned meat and baked until golden. It’s warm, satisfying, and perfect for family meals.
I grew up in Europe during the 90s, and the war in the former Yugoslavia felt very close to us in Italy. I had visited Croatia as a child, and seeing the terrible images from across the border would make me shiver.
Some time ago, a friend of mine travelled to Bosnia and the beautiful city of Sarajevo, and I followed her trip on Facebook. She shared wonderful photos of places full of life again, of people, and of food.
When I saw Burek, I immediately decided I had to try it. I chose to make Bosnian Burek, a meat-filled pastry rolled into a spiral and cut into sections before serving. It turned out delicious and very easy to make. Serve it with yogurt and a green salad for a complete meal.
What is Burek?
Made with delicate filo layers and a savoury filling, burek is a pastry that originated in the Ottoman Empire. Meat, cheese, and vegetable fillings remain popular throughout the Balkans in many shapes and styles.
In Bosnia and Herzegovina, Burek is usually filled with minced meat and rolled into a long spiral before baking. The top is brushed with egg and sprinkled with sesame seeds for a golden, crisp finish. It is typically served warm with plain yogurt or sour cream on the side.
Known locally as Bosanski Burek, this name is used in the Bosnian, Croatian, and Serbian languages. “Bosanski” translates to “Bosnian” in English, which is why it’s often referred to as Bosnian Burek in English-speaking recipes.
What I Love About This Traditional Bosnian Burek
- Filo layers bake until golden and crisp for the perfect flaky texture.
- Meat filling stays moist and flavourful with a balanced mix of spices.
- Offers endless filling options such as cheese, spinach, or potatoes.
Key Ingredients for Bosnian Burek
Filo Pastry
Gives Burek its signature flaky layers. I always use fresh or good-quality frozen filo so it bakes crisp and golden. Keep the sheets covered with a damp cloth while you work to prevent them from drying out.
Onion and Garlic
These build the base flavour of the filling. They balance the richness of the meat and bring a comforting aroma to the dish.
Sweet Paprika
A mild spice that adds warmth and a gentle colour to the filling.
Find the complete list with measurements in the recipe card below.
How to Make Bosnian Burek
Filling
Step 1: Heat the extra virgin olive oil in a large pan. Add the chopped onion and garlic and sauté for a couple of minutes. Add the ground meat and cook over medium heat until browned. Season with salt, pepper, and sweet paprika, then mix well.
Step 2: When ready, add the chopped parsley. Drain and discard the excess liquid and set aside.
Burek
Step 1: Line a large baking sheet with baking paper.
Step 2: On a clean, dry surface, lay out three sheets of filo pastry, end to end, slightly overlapping, to create one long rectangle of pastry. Repeat once more, directly over the first layer. Complete this process one last time to create a third and final layer.
Step 3: Brush the filo with melted butter. Arrange the meat mixture in a long line across one long edge of the filo dough and begin to roll it up tightly but gently. The filo may crack, but keep going. Roll the filo up so that it forms one very long “snake”.
Step 4: Roll the tube of filo up on itself to form a spiral disc shape. Place the spiral onto the lined baking sheet.
Step 5: Brush with egg wash and sprinkle liberally with sesame seeds.
Step 6: Bake in a preheated oven at 190°C – 375°F for 20–30 minutes, or until the dough is golden brown.
Step 7: Serve this homemade burek with some yoghurt on the side.
Frequently Asked Questions
Check the underside for doneness. If the top browns faster than the bottom, move the tray to a lower oven rack for the last few minutes of baking. This helps the pastry cook evenly without overbrowning.
Yes, you can use homemade filo if you’re comfortable rolling it thin. Traditional Burek is often made this way, but store-bought filo saves time and still gives great results.
A large, round metal tray or baking sheet works well. Metal conducts heat evenly, helping the pastry crisp up on the bottom.
Yes, add finely chopped vegetables like grated carrot or a little spinach to the meat filling for extra texture. Keep the mixture dry so the pastry stays crisp.
Extra Help from the Kitchen
Use Room Temperature Filo – Cold filo can crack easily. Let it sit at room temperature for about 10 minutes before unrolling.
Drain the Filling Well – Any excess liquid left in the meat mixture can make the pastry soggy. Always remove it before rolling.
Work on a Large Surface – Filo needs space for layering and rolling. A clean, wide countertop or table makes assembly easier and prevents tearing.
Use a Light Hand with Butter – Too much butter between layers can make the pastry heavy. Brush lightly so the filo stays crisp and flaky.
Variations and Twists
Cheese Burek – Known in Bosnia as sirnica, this lighter version combines cheese and egg in the filling and remains a favourite across the Balkans.
Pizza Burek – A modern variation that combines the flaky layers of burek with classic pizza flavours such as tomato sauce, mozzarella, and oregano. It is popular among younger generations across the Balkans.
Spinach and Cheese Burek – A vegetarian option filled with sautéed spinach and soft cheese. Pair it with plain yoghurt and serve it while warm.
Potato Burek – Filled with grated potatoes, onions, and seasoning for a comforting and hearty meal. Serve warm with yoghurt.
Storage and Shelf Life
Store leftover Burek in an airtight container in the fridge for up to 3 days, away from strong-smelling foods.
To freeze, wrap individual portions tightly in foil or plastic wrap and place them in a sealed freezer bag for up to 1 month. Reheat in a preheated oven at 180 °C – 350 °F until hot and crisp. Avoid microwaving as it softens the pastry.
Traditional Pastries from My Kitchen
Bosnian Burek
Ingredients
Filling
- 2 tbsp extra virgin olive oil
- 1 medium onion – finely chopped
- 2 garlic cloves – chopped
- 500 g – 1 lb ground beef or lamb
- 3 tbsp fresh parsley – finely chopped
- ½ tsp salt
- ½ tsp freshly ground pepper
- ¾ tbsp sweet paprika
Burek
- 1 package filo pastry
- 50 g – ¼ cup butter – melted
- 1 tbsp sesame seeds
- 1 egg – lightly beaten + 1 tsp water
- Plain yoghurt – to serve
Instructions
Filling
- Heat the extra virgin olive oil in a large pan. Add the chopped onion and garlic and sauté for a couple of minutes. Add the ground meat and cook over medium heat until browned. Season with salt, pepper, and sweet paprika, then mix well.
- When ready, add the chopped parsley. Drain and discard the excess liquid and set aside.
Burek
- Line a large baking sheet with baking paper.
- On a clean, dry surface, lay out three sheets of filo pastry, end to end, slightly overlapping, to create one long rectangle of pastry. Repeat once more, directly over the first layer. Complete this process one last time to create a third and final layer.
- Brush the filo with melted butter. Arrange the meat mixture in a long line across one long edge of the filo dough and begin to roll it up tightly but gently. The filo may crack, but keep going. Roll the filo up so that it forms one very long “snake”.
- Roll the tube of filo up on itself to form a spiral disc shape. Place the spiral onto the lined baking sheet.
- Brush with egg wash and sprinkle liberally with sesame seeds.
- Bake in a preheated oven at 190°C – 375°F for 20–30 minutes, or until the dough is golden brown.
- Serve this homemade burek with some yoghurt on the side.
So you lay 3 sheets down and connect them and then you layer two more layers on top of these 3 sheets? That would make 9 sheets total to make this recipe? Wanted to make sure I made this properly.
Yes, that’s right! You’ll use 9 sheets in total. The first 3 sheets are laid end to end, slightly overlapping, to create one long rectangle, then you repeat that process twice more directly on top to make 3 layers. Once you’ve got those 3 layers, brush them with the melted butter, add the filling along one long edge, and roll everything up into one long log before shaping it into the spiral. I hope that helps, and I hope you enjoy the burek! 🙂
Being Bosnian, This dish was a staple growing up. My mother however used to make everything from stratch eg make her own pastry. Her’s was a variation of this..also cheese version was fantastic as well as potatoe “krompir”. I will endevour to make it myself.
We had Bosnian neighbors who made this dish. So delicious I’m going to attempt to make this but doubt it’ll be as good as Yanya’s
I’ve been curious about Burek for a long time and finally got up the nerve to try making one
Found this recipe just in time turned out great they are delicious thank you manusmenu
This looks like a very tasty dish. Have never eaten it before. Am going to try making it at home
Could I use large yufka sheets instead of phyllo?
Sure!!! That’d be perfect!
Hi, Can this be frozen and if so would you freeze before or after cooking and defrost first or bake direct from freezer? Thank you so much
1 pkg filo pastry…how many sheets per pkg. or ounces per pkg?
Not all filo comes from the same company or packaged exactly the same.
Please be precise.
Lining up sheets end to end…are the sheets square or rectangular?
Hi Mona
I used a 13 oz. pkg. It doesn’t matter if the sheets are square or rectangular, you need to obtain a longer rectangle to be able to roll it like a Swiss roll (the longer the more you will be able to then twist it around on itself). If your pastry sheets are rectangular, just line them up from the short side.
Cheers
One of my favorites that mum used to make with cheese. She would make her own pastry and it was simply delicious! thanks for bringing back such beautiful childhood memories.
Took the words out of my mouth. My mother also made her own pastry also concur with cheese filling