Serbian Meat-Filled Layered Pastry Pie

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This classic Serbian savory pie stacks whisper-thin pastry sheets around a well-seasoned ground beef filling, then bakes until shatter-crisp and deeply golden on top. Traditionally enjoyed for breakfast or as a hearty snack with cold yogurt, it is a beloved staple of Balkan bakeries and home kitchens alike.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 38 gCarbs
• 2 gFiber
• 2 gSugar
• 22 gProtein
• 620 mgSodium
• 320 mgPotassium
• 45 mgCalcium
• 3.5 mgIron
• 2 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the meat filling

• 1 lb (450 g) ground beef (or half beef, half pork)
• 1 large yellow onion, finely chopped
• 2 tbsp vegetable oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sweet paprika
• 1/4 cup (60 ml) beef broth or water
• 1 small garlic clove, minced

For assembling and baking

• 1 lb (450 g) thin phyllo pastry sheets (kora za pitu)
• 1/2 cup (120 ml) sunflower oil or melted unsalted butter
• 1 large egg yolk
• 2 tbsp plain whole-milk yogurt
• 1 tsp sesame seeds (optional)

Directions

1. Preheat the oven to 400°F (200°C) and generously brush a 12-inch (30 cm) round metal baking pan with oil.
2. Heat 2 tbsp oil in a skillet over medium heat; sauté the onion until soft and translucent, about 5 minutes. Add the garlic and ground meat, breaking it apart with a wooden spoon, and cook until browned, 8 to 10 minutes.
3. Stir in the salt, pepper, and paprika, then pour in the broth. Simmer 3 to 4 minutes until almost all liquid has evaporated; the mixture should feel dry, not juicy. Transfer to a bowl and cool slightly.
4. Unroll the phyllo sheets and stack them under a lightly damp kitchen towel so they stay pliable. In a small bowl, whisk the egg yolk with the yogurt and 2 tbsp of the oil to make the wash.
5. Layer 3 phyllo sheets in the prepared pan, brushing every sheet (including the bottom and edges) with oil. Spread half the meat mixture evenly over the top.
6. Top with another 3 oiled sheets, then the remaining meat. Finish with 4 to 5 more sheets, brushing each generously and finishing with oil on the very top.
7. Using a sharp knife, score the surface into 6 diamond or square pieces, cutting all the way through the layers. Brush the top with the egg-yogurt wash and sprinkle with sesame seeds, if using.
8. Bake on the middle rack for 35 to 40 minutes, until the top is deep golden brown and crisp. Rest 8 to 10 minutes before separating along the scored lines; serve warm.

Cook’s Notes

• Keep phyllo sheets under a damp towel at all times; exposed sheets turn brittle in minutes.
• Always pre-cook the filling until almost dry, since the short bake will not cook raw meat through.
• For a richer pie, swap half the beef for ground pork and add a pinch of dried oregano to the filling.
• Score the pie before baking so the crispy top layers stay intact when you cut and serve it.
• Serve with cold plain yogurt, a small dish of ajvar, or a simple green salad on the side.

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