When it comes to any type of pie, you all can kinda guess that I go nuts especially when we talk about childhood favorites, such as this Phyllo Meat Pie Pastry — Bakery Style Burek.

Now, this is not your typical pie, but when you translate “pita”, the pie is the word that pops up. So we can officially call it a pie. See, some part of the country would actually call it a pita, and some burek. But I will say, call it whatever you want, it is still delicious.

Some of you are probably familiar with “Burek” or Börek, with many similar names across Europe, especially Balkan Peninsula -Southeast Europe.

Burek is a baked filled pastry made of a thin, flaky dough known as phyllo (or yufka – not Markook/Shrak, a flatbread). That is found in the cuisines of the former Ottoman Empire. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries.

Not only did I grew up watching women make Burek with homemade dough made from scratch, but I was eating it almost every day during my high school years.

I have pretty fond memories of my school days. I had to travel quite a bit to get to my school, about 2 hours on a good day; going from the bus, then jumping into a few different trolleys, which was pretty exhausting for 13 or 14 years old. Anyhow, time runs fast if you stumble across a friend.

Getting up very early and eating breakfast was not an option because I could not eat at that hour. Even if you try to pay me to do it. Anyhow, about half of the mile from my school there was a bakery on the corner of the street.

Oh, I think I can smell it instantly just by remembering the freshly baked bread at 6 or 7 am. Sweet pastries, pies, and different types of Burek; cheese pie, meat, spinach, etc. The whole street would have a pleasant aroma of that bakery that just draws you in to get your breakfast, hot and freshly made. Nothing beats that, seriously!

Check out other phyllo dough recipes

Many women, from Balkan Peninsula, can make dough from scratch, me, well not really. To tell you honestly, I cannot make that dough even if you install a “how-to” video in my head. God knows I’ve tried, but no luck whatsoever. So, I gave up. Yup! I gave up and enjoyed a stress-free Burek made with Filo dough, which is still very tasty.

It is simple as it looks, so let’s do it!

If you make this tasty Phyllo Meat Pie Pastry —Bakery Style Burek, please tag one on Instagram @sandraseasycooking with hashtag #sandraseasycooking. Thank you all so much for all your support!

Yield: Serves 4

Phyllo Meat Pie Pastry —Bakery Style Burek

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Phyllo Meat Pie Pastry —Bakery Style Burek recipe is easy, tasty and you will ask for more.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1/2 pack Phyllo sheets, dough/ Filo (1/2 pound)
• 1 1/2 cup of water + 2 tablespoons oil + 1/4 teaspoon salt
• Filling:
• 1 tbsp. Oil + more for later
• 1/2 onion, thinly sliced or shredded, you may use 1/4 tablespoon onion powder
• 1 lb ground beef 80/20 fat
• 2 teaspoon beef bouillon powder or to taste (you can use salt to taste instead)
• 1 teaspoon ground black pepper

Instructions

1. Preheat your oven to 375F. 190C
2. Mix One and a half cup of water with 2 tablespoons of oil and 1/4 teaspoon salt. This is for later to drizzle over phyllo sheets.
3. Preheat the oil, and drop sliced or shredded onion in the pan. Saute for 5 minutes -if you slice the onion, it will take more time to cook. Also, you can use onion powder if you prefer.
4. Add ground beef and the rest of the ingredients for the filling. Mix, and try to break ground beef into small chunks. Cook until meat is no longer red (bloody), and it looks cooked completely. Drain the oil out as much as you can still leave some in so the pie is not dry. Set aside!
5. Traditionally bakery burek is round, but you can use a square pan if you do not own skillet that could go in the oven. Also, you may use a springform pan or cake pan.
6. Place 2 sheets in each side to overlap about 5 to 6 inches over the baking pan/skillet pan edge. SEE PIC. You will do this step even if you are using a square or rectangular baking pan.
7. Using a slotted spoon, spoon in sauteed seasoned ground beef and put it all over the phyllo sheets. Now, cover with another sheet, and drizzle with water-oil, just a few tablespoons all over. Continue layering until you are out of ground beef. Make sure to drizzle with water-oil each time you place a new sheet over the ground beef. This will keep it nice and moist.
8. The last step is to take those overlapping sheets and cover over the pie and place one or two sheets over that. Drizzle well with water and oil mixture just to make sure that the top of the meat pie is well soaked. Press lightly, but just lightly. It is easily breakable.
9. Bake for 30 minutes or until the pie looks golden brown.
10. Take it out and cover with a kitchen towel for 5 minutes so the pie could rest. After you may slide it out, or flip it over on the wooden board or a plate.
11. Slice it in 4 equal triangles and enjoy. If you are making it in the larger baking pan, rectangular then you may use more filling and more sheets if desired. Cut them into squares.
12. We serve burek with buttermilk, yogurt, or sour cream because it is the best with those kinds of dairy.

Notes

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

These Korean Vegetable Pancakes are light, crispy, and packed with veggie. They are the perfect snack, side, or crowd-pleasing appetizer.

If you’ve never tried savory pancakes, allow me to introduce you to your newest obsession: Korean vegetable pancakes, known as Yachaejeon (야채전). Crisp on the outside, tender in the middle, and wildly flavorful, they’re one of Korea’s most beloved comfort foods—and for good reason.

I’ll be honest: put any kind of pancake in front of me—sweet or savory, morning or midnight—and I’ll happily devour it. But these? These are special.

🥢 What Makes Korean Pancakes Different?

Unlike American pancakes, which lean sweet and fluffy, Korean pancakes are savory, thin, and pan-fried to golden perfection. They’re made with a simple mix of:

• All-purpose flour
• Rice flour, for extra crispiness, but you can omit and just use AP flour or a mix of AP flour with a bit of corn starch.
• Eggs
• Cold Water
• And a medley of finely chopped vegetables

This base creates a crispy, chewy texture that’s absolutely addictive.

🌱 What Does Pajeon Mean?

You may have heard of Pajeon—a type of Korean pancake made with scallions (pa = green onion, jeon = pan-fried batter dish). Scallions are the heart of the flavor here: aromatic, slightly sweet, and a perfect pairing with the light, crunchy batter.

Variations include:

• Haemul Pajeon (Seafood Scallion Pancake)
• Kimchi Jeon (with chopped, fermented kimchi)
• And this version: Yachaejeon, made entirely with vegetables.

Each region of Korea has its own twist, but the basic idea is simple: pan-fried joy.

👩‍🍳 My Version: Kid-Friendly & Allergen-Safe

Since my niece is allergic to seafood, I kept it simple with vegetables we all love—no shrimp, squid, or oysters. And you know what? The kids loved them.

Even the picky ones who “don’t like vegetables” went back for seconds. That’s the magic of chopping everything small and folding it into a crisp, golden pancake. They think it’s a snack, not a salad. Win-win.

🥄 How to Serve

I usually whip these up after school or post-pool, slicing them into bite-sized squares so little hands can grab and munch easily. But they’re just as perfect for:

• 🥢 A light lunch with dipping sauce
• 🍱 A side dish for grilled meats or Korean BBQ
• 🥂 A shareable appetizer for guests (especially unannounced ones!)

They’re quick, budget-friendly, and guaranteed to disappear fast.

✨ Why You’ll Love These Korean Vegetable Pancakes:

• Super crispy edges with a tender center
• Versatile—use whatever veggies you have
• Naturally vegetarian (and easily gluten-free!)  
• Perfect for picky eaters
• Ready in 20 minutes or less

If you make this tasty and crispy Korean Vegetable Pancakes, tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking—I’d love to see your delicious creations!

Recipes you might like:

KOREAN SPICY RICE CAKES

Yield: Serves 3 to 4

Crispy Korean Vegetable Pancakes

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A savory pancake that turns simple vegetables into a crave-worthy dish—crispy edges, tender bites, and loaded with flavor.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Vegetables (approx. 350–400g total):

• 1/2 green bell pepper, thinly sliced (about 50g)
• 4 mini sweet peppers (orange, yellow, or red), thinly sliced (about 100g)
• 1/4 yellow or white onion, thinly sliced (about 40g)
• 4 scallions, halved lengthwise and cut in half again (about 60g)
• 4–5 mushrooms, sliced (about 80g)
• 1/2 small jalapeño (optional), sliced thin

For the batter:

• 1 cup (120g) all-purpose flour
• 1/4 cup (30g) rice flour (for crispiness, read notes.)
• 1 large egg
• 1/2 tsp sea salt, or to taste
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• 1/4 tsp gochugaru (Korean red pepper flakes – optional for spice)
• 1/2 cup (120ml) cold water (adjust if needed)
• Oil for frying (about 1 tablespoon per pancakes)

Instructions

Prep the Veggies

1. Wash and thinly slice all the vegetables. The thinner the cut, the better they cook in the batter without getting soggy.

Make the Batter

1. In a large bowl, whisk together the all-purpose flour, rice flour, egg, salt, garlic powder, gochugaru if using, and water until smooth.
   

Combine

1. Fold the chopped veggies into the batter, coating them well.

Cook Pancakes:

1. Heat a tablespoon of oil in a non-stick or cast iron skillet over medium-high heat.
2. Scoop out a portion of the batter and spread it into a thin, even layer. Cook for about 3–4 minutes per side, or until golden and crispy.

Serve:

1. Slice into small squares or wedges. Serve hot with dipping sauce (recipe below!).
   

🥢 Easy Soy Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon chili flakes in oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon sesame seeds
• 1 teaspoon chopped green onions

- Mix all ingredients and serve alongside your crispy pancakes.

Notes

• For extra crispy pancakes, make sure your pan is hot and don’t overcrowd it.
• You can easily add kimchi or shrimp if you’d like more punch or protein.
• These pancakes reheat well in a hot pan—perfect for leftovers!
• If you do not want to add rice flour, add 1/2 of all pupose flour and maybe 1 teaspoon corn starch.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 250Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 317mgCarbohydrates: 42gFiber: 5gSugar: 6gProtein: 9g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Let’s talk about Fried Food! I know it’s bad for us, but we all love it. I really have a hard time resisting it that’s why I don’t fry food often. 

This idea was born when I wanted to eat something for my late breakfast or brunch. I was out of the Filo (Phyllo dough), but I did have several Wonton skins in my freezer.

So I thought should I make it like a sweet blueberry pie, or with perhaps savory version. Of course, I went for savory brunch ’cause I am not much for sweets in the morning.

These rolls are unbelievably easy and so freaking delicious, plus it’s great for unexpected guests. You can serve them as appetizers, for game nights and the best thing is you can stuff them with whatever you like.

If you are not meat eater you can substitute it with some mushrooms or sauteed shreeded cabbage and carrots. Can you imagine putting some fresh mozzarella cheese and frying these? That idea just popped in my head-and very dangerous one! 🙂

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I started to add items to my Amazon store and connecting it here as well. If you see Amazon link, banner or a product here on my blog then it is placed by me.

CLICK HERE TO CHECK IT OUT

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Smoked Turkey and Cheese Fried Egg Rolls

Makes 4 Rolls

Course Appetizer, LUNCH BOX, Snack

Cuisine Asian

Keyword fried, egg rolls, snack, lunchbox,

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 2

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 4 Wonton Skins/Wrappers-for egg rolls
• 3 slices Smoked Turkey low sodium, if possible or any other deli meat, leftover cooked chicken, turkey, deli meat, etc.
• 3 tbsp. Feta Cheese
• 1 Egg beaten
• 2 tbsp. Chopped Chives or Green onions chopped
• 1/4 tsp. Ground Black Pepper
• 1/4 cup Oil for frying

Instructions

1. If the Wonton was in the freezer, then pull it out to defrost on a room temp for probably 15 minutes before making the rolls. You do not want them completely defrosted because they tend to rip apart.

2. While you waiting for wonton to thaw, cubed smoked turkey (or other deli meat or leftover cooked chicken, ham, etc.), add Feta, Beaten eggs, Chopped Chives or chopped green onion, and ground black pepper; Stir everything together and start with rolls.

3. Prepare one small glass or cup with water, and as you see on the Egg roll wrap picture begin by placing one of the egg roll wrappers on a flat surface (the egg roll wrapper should be flat as well). Place the egg roll wrapper so that corner points towards you. Place about 2 Tbs. of the turkey and cheese mixture in the center of the wonton skin. 

   Next, fold the corner of the wrapper that is pointing to you upwards, covering the mixture. Slightly tuck the egg roll wrapper under the mixture to secure it into place. Fold each side of the egg roll wrapper towards the center, over the enclosed mixture. 

   Do this by folding one side over, and then overlapping it with the other side. Then, roll the egg roll, rolling towards the top of the wrapper, until it is completely rolled. In order to secure the end of the wrapper, wet your fingers with just a little bit of water, then rub a bit of the water onto the surface of the wrapper, and tap the end of the wrapper into place. 

   Continue this process with the remaining Wonton skins/wrapper and filling.

4. Heat the oil in fryer or deep pan(high temperature to heat it, then turn heat to medium); drop carefully roll in and let it fry for 20-30 seconds on one side before turning it on the other side;

   Repeat it one more time until you reach golden brown color of the roll, continue with the rest of the rolls and remember it is best if you put a couple of rolls at the time, depending on your pan. If the pan is large then you can add 6, but if it is smaller than 2-4 at the time.

5. Take the rolls out and onto a paper towel to get rid of unnecessary grease. Serve them HOT with salad on the side.

   Double the mixture for more. 

Recipe Notes

You can freeze them and just reheat in the oven on a low temp (200F) or in the microwave for a minute.
I reshoot my old pictures, I used ham before, but this time I had on hand smoked deli Turkey.
You can use Ham, Canadian bacon, leftover chicken, turkey, or ground beef too, or add vegetables such as spinach or zucchini (make sure to always squeeze out the excess liquid from either vegetable).

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