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Burek so Gotovi Kori (Lazy Burek)


  • 1 packet (375g) of Fillo Pastry
  • 300g minced meat (or spinach, onion and Feta)
  • 1 brown onion
  • 1 leak (optional)
  • 100g Butter
  • 300ml water
  • Onion powder, salt and pepper


1. Thaw sheets of Fillo Pastry 

2. Preheat oven to 250 degrees Celsius

3. Place butter and water in small bowl and melt in microwave

4. Place baking paper in large round baking pan 

5. Fry onion, leak (optional) and minced meat (I used pork and beef mix) until cooked. Season with onion powder, salt and pepper

6. Layer one sheet of pastry on the bottom of the pan, starting in the middle, so there is an overhang on one side. Repeat with other side

7. Sprinkle with melted butter then layer one scrunched sheet of pastry on top

8. Sprinkle with melted butter then layer with filling mixture

9. Repeat steps 6 to 8 until half of your pan has been used

10. Continue layering the rest of the pan, but use the pastry overhang instead of new sheets of pastry. Do not sprinkle top layer of pastry with melted butter

11. Place in oven for approximately 5 minutes at 250 degrees Celsius

12. Reduce heat to 200 degrees Celsius and bake for another 30 minutes

13. Take out of oven and flip Burek. Bake upside down for another 10 minutes

14. Serve with a glass of cold Buttermilk


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800g plain white flour1 tsp salt2 tsp dry yeast1 tsp white sugar100ml oil250g melted butterWarm water

Filling2 leeks chopped finely300g ricotta cheese1 tbsp Bukovska piper (crushed dried chillies)Salt & pepper to taste
In a small bowl, activate the yeast by stirring in 200ml warm water with the dry yeast and sugar. Leave in a warm place to riseCombine the flour, salt, oil and the risen yeast mixture in a large mixing bowl. While kneading the dough with your hands, slowly add warm water (approx 500ml or less) until you have a soft dough that is not too stickyDivide the dough in to two sectionsRoll flat each ball of dough with a rolling pin and smear with melted butter. Once covered in butter, fold the dough in to an envelope shape. Place each 'envelope' in a plastic bag and pop in to the fridge for 30 minutesIn the meantime, fry the leek until soft and glassy. Add the ricotta cheese and season with salt, pepper and Bukovska piper. Allow the filling to coolGre…


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250g full cream milk1 packet of dry yeast2 eggs1 tbsp of baking powder2 tbsp of sugar1 tbsp of salt250ml Buttermilk1kg of plain flour (may need more for kneading)
Ingredients (posni): 1kg white flour500ml of water1 packet of dry yeast1 tbsp of baking powder2 tbsp sugar1 tbsp salt
1. Activate yeast with 1/2 small cup of warm water and a pinch of sugar.
2. Combine all ingredients in a large mixing bowl 
3. Knead into a soft dough (it will be quite sticky)
4. Leave to rise
5. With oiled hands, pull out sections of the dough and stretch out with your hands. 
6. Fry in deep oil on medium heat.
Please note: Once dough has risen, you may brush with oil and place in the refrigerator to use later on. 



700 gm '00' Special Flour or Plain FlourA pinch of dry yeast 50ml oil1 tbsp salt200ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (the dough sho…