Bea'S Serbian Pita (Burek)

1. 1

   Preheat oven to 375u00b0 F. In a small saute pan, heat 1 teaspoon of olive oil and cook onion until it is translucent. Set aside to cool.

2. 2

   In a large bowl, add the three meats, cooled onion, 1 tablespoon kosher salt, and 1 teaspoon ground pepper. Add the egg beaten with the sour cream into the mix and fully combine.

3. 3

   Lightly brush olive oil on the bottom of a 9- by 13-inch pan. Begin layering the phyllo sheets, lightly brushing each layer with oil. After 10 sheets are layered, spread the meat mixture in a layer to fully cover the phyllo layer.

4. 4

   Continue laying the phyllo on top, lightly brushing with oil. Five or 6 layers of phyllo should cover the meat layer.

5. 5

   Cut out the squares all the way to the bottom.

6. 6

   Mix up the ingredients for the topping and pour it over the pita. Spread it over the top.

7. 7

   Bake for 45 minutes, until topping is golden brown. NOTE: Burek can be frozen either before or after cooking-which means a quick lunch or dinner is at your fingertips. To warm it up, Bea simply heats a pan and places a slice of burek on top. The oily phyllo crisps right up as the filling heats.

* Per serving · 4 servings · Values may vary.

No additional tips available.