Bosnian Layered Meat Pie

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A beloved street-food and home-cooked classic from Bosnia and Herzegovina, this golden pie wraps seasoned ground meat and onions in paper-thin pastry, then bakes until shatteringly crisp on the outside and juicy within. Each slice is crackling, savory, and deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 625 kcalCalories
• 37 gFat
• 9 gSaturated Fat
• 47 gCarbs
• 2 gFiber
• 3 gSugar
• 24 gProtein
• 620 mgSodium
• 320 mgPotassium
• 40 mgCalcium
• 4 mgIron
• 4 mgVitamin C
• 30 mcgVitamin A

Ingredients

For the meat filling

• 1 lb (450 g) ground beef, or half beef and half ground lamb
• 1 large yellow onion, finely diced
• 2 tablespoons vegetable oil
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sweet paprika

For assembly

• 1 lb (450 g) package phyllo dough, thawed overnight in the fridge
• 1/2 cup (120 ml) vegetable oil or melted unsalted butter
• 1 teaspoon white vinegar, stirred into the brushing oil
• 2 tablespoons warm water, for sealing the edges

For serving (optional)

• Plain full-fat yogurt
• Ajvar (red pepper relish) or kajmak

Directions

1. Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch (23×33 cm) rectangular baking dish or a 12-inch round pan with oil.
2. Make the filling: heat 2 tablespoons oil in a skillet over medium heat, add the diced onion, and cook until soft and translucent, about 5 minutes. Add the ground meat and break it apart with a wooden spoon; season with salt, pepper, and paprika. Cook until the meat is fully browned and any liquid has evaporated, 8-10 minutes. Transfer to a bowl and let cool slightly.
3. Unroll the phyllo and stack the sheets on a large cutting board, covering them with a slightly damp kitchen towel so they stay pliable. Stir the vinegar into the remaining brushing oil.
4. Build the bottom: lay one sheet of phyllo in the pan, letting the edges drape over the sides, and brush very lightly with oil. Repeat with 5 to 6 more sheets, brushing each, letting edges overlap the pan to wrap the filling later.
5. Spread the cooled meat mixture in an even layer over the base, leaving a 1-inch border around the edges.
6. Cover with another 6 to 8 sheets of phyllo, brushing each layer lightly with oil and tucking the overhanging bottom edges up over the filling as you go. Brush the final sheet generously with oil.
7. Using a very sharp knife, score the top through all the layers into diamonds or rectangles (do not cut all the way through if you prefer a pull-apart pie). Brush the scored surface with a final coat of oil.
8. Bake on the middle rack for 30 to 35 minutes, until the top is deeply golden brown, crisp, and the filling bubbles at the edges.
9. Rest the pie for 5 minutes, then re-cut along the scored lines and serve hot with yogurt or ajvar on the side.

Cook’s Notes

• Keep phyllo covered with a barely damp kitchen towel at all times; once dry it cracks and is impossible to work with.
• Traditional Bosnian burek uses hand-stretched dough (tijesto razvijeno na stolu) – phyllo is an excellent shortcut, but for full authenticity roll the dough as thinly as you can.
• Cool the filling before layering so it does not steam and soften the bottom crust.
• Bake on a preheated baking sheet or stone to crisp the bottom.
• Reheat leftovers in a 350°F (175°C) oven for 8-10 minutes to restore the crackle; the microwave will make the pastry rubbery.

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