Beef Stuffed Pastry Rolls (Bourek)

The Bourek or Burek, is orignally from Turkey, but travelled throughout the Balkans with the Ottoman Empire making it very popular in many places. Phyllo is a very commonMediterranean ingredient, and one can find a myriad of dishes that use it in a variety of ways. This is a great dish to prepare when you have time, either bake it or freeze it to use when needed! (...definitely child- friendly)!

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1/4 cup vegetable oil
1 egg, beaten
1 small onion chopped (1/4 cup)
5 sprigs flat leaf parsley
1/2 lb ground beef
phyllo sheets
1/2 tsp salt or to taste
1/4 tsp black pepper
lemon wedges for serving


  • Chop or grate the onion in brunoise
  • Finely chop the parsley

1. Heat 1 tablespoon of the oil in a skillet, add the onion and stir-fry over moderate heat for 2 minutes.

2. Add the beef, salt and pepper and stir-fry for 5 minutes. Add the egg and parsley and fry for 1 minute more. Cool well.

3. Take 1 phyllo sheet and spread it out flat with the short end nearest you.  Place 2 heaping tablespoons of the beef mixture 2 inches in from the short edge. Fold both long sides in toward the middle. Beginning with the short end, roll the phyllo to shape a packet 4 inches long and 1 1/2 inches wide.

4. Repeat step 3 with all the remaining phyllo sheets and stuffing. Set aside.

5. Put the balance of the oil in a skillet over moderate/low heat and add the rolls. Brown on both sides for about 3 minutes; the low heat prevents the very thin pastry sheets from burning. Drain the rolls on paper towels for a minute. Serve warm with a squeeze of lemon juice.

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