Meat Burek (Bosnian Coiled Pie)
Crisp, shattering filo wrapped around peppery spiced beef and onion, coiled into a snail and baked until deep golden.
- Time1 hr 30
- LevelMedium
- Costabout £1.37 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 801kcal
- 57.8gcarbs
- 19.5gof which sugars
- 51.8gfat
- 19.5gsaturates
- 24.5gprotein
- 2.9gfibre
- 2.0gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the 2 tbsp oil in a large frying pan over a medium heat. Cook the onions for 8 minutes until soft and pale gold.
8 min - 2
Add the mince and cook for 10 minutes, breaking it up, until browned and dry. Stir in the salt, pepper and paprika. Tip into a bowl and leave to cool completely.
10 min - 3
Heat the oven to 200°C (180°C fan). Oil a 30 cm round tin or a large shallow roasting tin.
- 4
Lay 2 filo sheets on top of each other, brushing a little oil between them. Spoon one sixth of the filling in a line along one long edge, leaving 2 cm at each end. Roll up tightly into a thin log.
- 5
Coil the first log into the middle of the tin like a snail. Repeat with the remaining sheets and filling, pressing each new log against the end of the last to make one long spiral.
- 6
Brush the top generously with oil. Bake for 35 to 40 minutes until deep golden and crisp.
38 min - 7
Sprinkle the hot water over the top, cover with a clean tea towel and leave for 10 minutes. This softens the crust. Cut into wedges and serve warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
