Sides · Croatian

Croatian Burek with Beef and Onion

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 9, 2026

This savory pastry layers crisp filo with a simple beef and onion filling, baked until golden and shatteringly flaky. It comes together with a handful of pantry basics and makes a satisfying side or a hearty snack. Cut into wedges, it disappears fast at any table.

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Croatian Burek with Beef and Onion

Why you'll love this

  • Crisp, flaky layers with a savory beef center
  • Uses just a handful of simple ingredients
  • Great as a side or a filling snack
  • Cuts into neat wedges for easy sharing

EveryDayMeal recipe

Croatian Burek with Beef and Onion

Prep
15m
Cook
40m
Total
55m
Serves
4
Level
Medium

Ingredients

  • 1 packet filo pastry
  • 150g minced beef
  • 150g onion, finely chopped
  • 40g (about 3 tbsp) oil
  • to taste salt
  • to taste black pepper

Equipment

  • skillet
  • round baking tray
  • pastry brush
  • oven

Instructions

  1. Heat a splash of the oil in a skillet over medium heat, then add the finely chopped onion and cook until soft and translucent, about 5 minutes, so it turns sweet rather than sharp.
  2. Add the minced beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 to 8 minutes, then season with salt and pepper and taste to adjust.
  3. Preheat your oven to 200C (392F) and lightly grease a round baking tray with oil so the pastry does not stick.
  4. Lay a sheet of filo in the tray and brush it generously with oil, since well oiled layers are what make burek crisp instead of dry.
  5. Spread a thin, even layer of the beef filling over the filo, then top with another oiled sheet of pastry.
  6. Repeat the layering, filling then oiled filo, until you have five or six layers built up.
  7. Finish with a top sheet of filo brushed well with oil so it bakes to a deep golden crust.
  8. Bake for 30 minutes, until the top is crisp and richly golden, then let it rest a few minutes, cut into quarters, and serve warm.

Tips from the kitchen

  • Keep unused filo covered with a damp towel while you work so it does not dry out and crack.
  • Brush every layer with oil right to the edges for even browning and maximum crunch.
  • Drain any excess fat from the beef before layering so the pastry stays crisp, not soggy.

Estimated nutrition per serving: 340 cal · 13g protein · 28g carbs · 20g fat

Make it your own

  • Swap the beef for minced lamb or a mix of beef and lamb for deeper flavor.
  • Use melted butter instead of oil for a richer, more golden crust.
  • Add a spoon of feta or crumbled cheese to the filling for a tangy twist.

Storing & make-ahead

Store cooled burek in an airtight container in the fridge for up to 3 days. Reheat in a 180C (350F) oven for about 10 minutes to bring back the crisp texture. Avoid the microwave, which makes the pastry soft.

Good to know

Can I make burek ahead of time?
Yes. Assemble it unbaked, cover, and refrigerate for a few hours, then bake fresh when you want it hot and crisp.
Why did my pastry turn out soggy?
Usually too much moisture in the filling. Drain excess fat and liquid from the cooked beef and oil each filo layer well.
Can I freeze it?
Yes. Freeze baked and cooled burek for up to 2 months, then reheat from frozen in a hot oven until crisp and warmed through.
What can I serve with it?
A dollop of plain yogurt on the side is traditional and cuts through the richness nicely.

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