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1
Add beef and saute for 5-8 minutes on medium heat. With a flat-topped wooden spoon break up the meat lumps into small pieces.
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2
Remove meat from the flame, add salt and pepper, stir and let cool for 15 minutes.
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3
In the meantime, combine mineral water and oil in a small cup.
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4
Cover the bottom of the oiled round pan, 25-30 cm in diameter, with 4 filo sheets. The sheets should overlap at the bottom of the pan and the hang out over the pan edge. Sprinkle each sheet with the water and oil mixture.
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5
Evenly distribute a quarter of the total amount of meat. Tear 2 filo sheets into smaller pieces, cover the meat, sprinkle with some water and oil mixture. Repeat until all meat is used - the last layer should be the meat.
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6
Fold inward the overhanging sheets of filo, sprinkle with the water and oil mixture. To have a nicer looking top of the burek, cut one filo sheet into a circle and place it as the top layer (sprinkle with the water and oil mixture as well).
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7
Cover the top of the burek pan with the aluminum foil. Bake the burek in an oven at 200 C for 40 minutes. Uncover the burek for the last 10 minutes and bake until golden.
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8
Leave the burek to cool for 10-15 minutes before cutting it into quarters (similar to pizza wedges).
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9
Serve with yogurt or green salad or pickles.
