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

Pancakes! If you put any type or kind of pancakes in front of me, I will eat it because I love them sweet or savory, and any time of the day or night. The question that you might ask…

How different are Korean pancakes from regular American pancake? Well… Eggs, wheat flour, rice flour, green onions, and other additional ingredients (seafood/meat/veggies) depending on the variety, but that is a basic base. 

There are so many savory pancakes in Korean cuisine, but I am sure that you are familiar with a word “pagan” {pa-meaning scallions and Jeon (Jun/Chon) refers to pan-fried pancake type of dishes}.

So scallions are must because not only that they give nice aroma, but the taste is incredibly delicious.

It is whole another level of deliciousness If you add finely chopped kimchi. Of course, often you will find seafood such as squid, shrimps and/or oysters etc.

In these pancakes but it is also depending on the region (hae-mul-pajeon/seafood scallion pancakes). See, the thing is if one ingredient dominates, it is usually called that way with Jeon at the end. 

If you are interested in learning more, visit Wiki where there is a simple and understandable text about these yummy pancakes.

Oh, and there is also a very good video from ep. 2 of Kimchi Chronicles that you must watch if you didn’t because you can learn hands-on how it’s made for real along with other delicious treats…

Now, since my niece is allergic to seafood, I didn’t want to risk it so I didn’t use anything except veggies that she and my kids like.

The best thing is, even when you have a kid that is not a fan of vegetables, this is the best dish to hide it just by cutting veggies in small pieces and mixing it with the batter. 

This was quick after pool snack for them, so I made few large pancakes and cut into small squares, however you can make smaller circular ones that everybody could have several to munch on, but since there is a lot of kids around here, it was easier for me to serve them in two bite cut-out pancakes.

These also make an amazing appetizer, or side dish to go along with anything that you do. 

I got to tell you these are addicting, but the good thing is you can make them fast, it’s economical, and the best thing is fed a crowd or unannounced guests…

Just sayin’. I make them, usually after school, or after some kind of activity. 

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KOREAN VEGETABLE PANCAKES

These savory Korean pancakes are perfect for parties, brunch or even breakfast. Delicious and very easy. 

Course Breakfast, Brunch, Party Food

Cuisine Asian, Korean

Keyword asian, korean, brunch,

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 1 tbsp. Oil per large pancake /or 2-3 small ones

Batter:

• 2 cups flour
• 1 egg
• 1/2 tsp. Salt or to taste
• 1 tsp. Red Chili Paste gochujang (or you can add chili pepper flakes instead) *both optional
• 10-12 FL Oz 1.25-1.5 cup water, more if needed

Filling options:

• 6 Scallions chopped
• 1 cup fresh spinach chopped
• 1 Green Pepper sliced/or chopped
• 1 red pepper sliced/or chopped
• 1 orange/yellow pepper sliced/or chopped
• 1 garlic clove minced

Instructions

1. Combine together pancake batter mix with an egg, salt, red chili paste, and water. It needs to be thinner than pancake batter and similar to crepe batter.
2. Wash and chop all the veggies, then add them to the already mixed batter.
3. Preheat skillet/frying pan and add oil. When oil starts to be hot and before smoking point, turn the heat down, from high to medium-high and add about 1/2-2/3 cup of batter (depending on how large you want it) and spread it to one end to the other, work fast. (Or Add less batter for smaller pancakes)
4. When you can’t see anymore wet on top and it looks crispy on the bottom, turn it on the other side and press a bit with a spatula.
5. Allow it to cook for a minute or until is crunchy on the other side, then turn again and give it a few more seconds to cook.
6. Take it out and let it cool down for a minute or two before cutting. Continue adding oil while making pancakes, or until all the batter is used.
7. Garnish with more scallions.
8. Serve it with dipping sauce: Korean chili pepper flakes, chopped 3-4 scallions, finely minced garlic, 3 tbsp. Rice vinegar, 2 tbsp. Water, a drizzle of sesame oil and 1/2 cup soy sauce (lite) and you can toss in toasted sesame seeds and/or some sliced jalapeño peppers or red chilies, sweetened it with sugar or honey to your taste; mix.

Recipe Notes

• You can use Pancake Batter MIX, which to be honest, I like much better, but when I am out this is how I make it. You can find this batter mix in Korean, International markets/stores or online.
• You can use any other vegetables with scallions/or make it just with scallions. Some of you might say, oh that’s not how it’s made.
• I think we all make food to please our family and you can make it more traditionally using thinner scallions, almost like a very young scallions and placing them whole (after washing and trimming) on the hot oil, pour over the batter and then drizzle all over mixed egg, turn over after it’s crispy on the bottom and then cook on the other side until perfectly crispy and golden; but since I served it to the kids and they don’t like to chew on whole scallions, I chopped them and mixed all together.
• You can keep the unused batter in an airtight container overnight and up to two days; just add more liquid if needed and mix before cooking.

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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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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