Beef and pork stuffed inside crispy phyllo pastry. 35
phyllo (filo) pastry sheets
ground beef, extra lean
or ground round
nonstick cooking spray
or melted butter
Heat a large non-stick skillet over medium-high heat.
Add the onions, beef and pork and cook until beginning to brown. Drain all fat and discard, allow to cool. Once cooled sufficiently mix in the eggs and add salt and pepper to taste.
Using 3 sheets of phyllo pastry, lay meat mixture across one side about 2 inches from the side. Roll up as tightly as possible.
Shape as desired and place on a baking sheet coated with cooking spray. Spray bureks with cooking spray to help with browning.