Hi. I am looking for the actual recipe or a copycat of the MEAT-filled phyllo burek served at the Serbian restaurant, Three Brothers, in Milwaukee as featured in an episode of $40 A Day. I have searched online but haven't found anything that really resembles it, both in filling and in the way it is assembled with the phyllo sheets. Would very much like to prepare this dish in an authentic Serbian manner. Your help is appreciated.
Serbian recipe from $40 a day
Yugoslavian Burek (Borek) Recipe
1 tablespoon olive oil
1 medium yellow onion, peeled and chopped
1 pound ground beef
1 teaspoon allspice
2 teaspoons Hungarian paprika
Salt and freshly ground black pepper
1 box phyllo pastry sheet (12 inches x 17 inches)
3/4 cup butter, melted
Heat a large frying pan and add the oil. Saute the onion until soft, and then add the beef, spices, and salt and pepper to taste. Cook until the meat is crumbly but not dry. Cool completely before you continue.
Lay 1 sheet of phyllo dough on the counter. Brush with some of the butter. Place a heaping 1/3 cup of meat mixture acrosss the sheet along the long side, 2 inches from edge. Fold the bottom over the meat mixture and roll into a snake shape. Cut the roll in half and coil each roll into a snail shape. Place on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Brush with additional butter.
Bake in a preheated oven at 375 degrees for 15 to 20 minutes or until just golden.
Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent in from drying out.
Hint on handling phyllo dough: Be sure the dough is at room temperature before you open the box. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. In this way, they will not dry out while you are working with them. Work fast for best results and do not have the butter too hot when brushing the dough.
Yield: 18 to 20
1 box filo dough
1 onion, finely chopped
1 1/2 lbs. ground round
1/2 lb. ground pork
2 eggs, whisked
Salt & pepper to taste
Melted butter, 1/2 stick
1/4 c. oil
Saute onions in oil, add meat and cook until browned. Drain fat.
Lay out dough and cover with towel to avoid drying. Brush with
butter and place mixture using 3 leaves at a time. Roll as tightly
as possible. Put in pan sprayed with Pam. Bake at 325 to 350
degrees for 30 to 35 minutes.
Ingredients for pastry: 500g of Plain flour 25g of butter, Salt,
Ingredients for filling: 500g of minced Veal, 250g of minced beef,
4 onions, 25g of butter, 2 egg yolks, Salt and Pepper.
Preparation: Mix flour, melted butter, salt and warm water to prepare the pastry. Cut the pastry in four equal pieces. To prepare the filling mix the meat, melted butter, chopped onions, egg yolks, salt and pepper.
Roll the pastry out on the table until very thin and leave for few minutes to dry. Cover the pastry thinly with melted butter. Put the filling at the edge of one side of the pastry and roll it up to create sausage roll like pastry. Take the round dish and create the spiral with the pastry starting from the middle of the dish. Before completely baked pour either the double cream or butter melted in warm water.
"The usual filling is feta cheese; this version calls for smoked Gouda and Emmenthal.
If you have never worked with phyllo before, know that it is very fragile and must be
kept covered or it will dry out very quickly. This is labor-intensive, but worth it.
I like to divide the filling ahead of time into 48 equal little portions to ensure
that all the borek are uniform in size. This may be made a day before they are baked,
and stored covered in the refrigerator."
1 Hr 30 Min
Yield 48 stuffed triangles
1 egg, lightly beaten
1 bunch fresh parsley, minced
2 cloves garlic, minced
3/4 teaspoon crushed red pepper
6 ounces smoked Gouda cheese, shredded
6 ounces Emmentaler cheese, finely shredded
12 sheets phyllo dough
1 1/2 cups unsalted butter, melted
1. In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler.
2. One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
4. Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm.
Amount Per Serving Calories: 280 | Total Fat: 24.5g | Cholesterol: 81mg
1 lb. ground round
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/2 c. parsley, chopped fine
1 small onion, chopped fine
1 pkg. egg roll wrappers, cut
2 c. cooking oil
Brown ground round (it crumbles as it cooks). Add salt,
pepper, allspice and onion; cook until onion becomes transpar-
ent. Turn off burner, add parsley and stir. Let cool com-
pletely. By teaspoonful, place filling on egg roll. Roll like
mini egg roll. Warm oil in a skillet until hot enough to golden
the Burek. Then serve.
burek (a kind of cheese/spinich/meat pie in filo dough) is buttery and delicious
Spinach & Feta Stuffed Chicken Breast (Quick & Easy)
By Sarah in New York
Spinach & Feta Stuffed Chicken Breast (Quick & Easy)
Sarah in New York's Note:
This is the best chicken I have EVER had!
It's so fast and easy and it tastes like something you would get at a fancy dinner somewhere nice!
My husband raved about it and my friends love it too!
It's a keeper!
4 4 4Servings Size
Units: US | Metric
4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese
2 cups seasoned bread crumbs
1/2 cup butter (melted)
1Preheat oven to 350. 2Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.). 3Cook spinach in garlic and oil on top of stove until done. 4Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!). 5Distribute spinach mixture onto each chicken breast. (You may have some leftover). 6Wrap chicken around mixture (kinda like a taco) and secure with a toothpick. 7Roll each breast in bread crumbs until well coated. 8Place in glass baking dish and pour butter over them. 9Cook for 30 minutes and serve. 10NOTE:. 11I usually have spinach mixture left over and just serve it as a side dish. It's so good that people always want more!
Read more: http://www.food.com/recipe/spinach-feta-stuffed-chicken-breast-quick-easy-224947#ixzz1ddCTO7SQ
" Burek" or Feta Cheese Phyllo Pie
By Serb Girl
< 4 hours
Time to make
1 hrs 5 mins
Serb Girl's Note:
Ok, there are different version of BUREK (some eastern Europeans even
roll a fresh dough and then spend more time rolling, folding and waiting.
But if you're like me and my mom, use phyllo!
It's quick and you can always keep it in the freezer ...
12 12 12Servings Size
Units: US | Metric
1 (32 ounce) package phyllo dough
5 -6 eggs
1 -3 cup milk
3 cups feta
2 tablespoons oil
1 (16 ounce) cottage cheese
1FIRST - Let me explain the Feta. We have an Italian Market that sells fresh fruits and veggies etc. and they have a fresh cheese section. I always buy a block of French Feta Cheese. I use half for this recipe and the rest for omelets etc. You can use the prepacked Feta but if you want the full experience you'll need a lot. Also, you may use other variety of Feta (there's Hungarian, Bulgarian even a salt free one) The French is very salty which is why I add cottage cheese. It kind of balances out the saltiness abit. YOU JUST NEED 1 PACKAGE OF PHYLLO. Mine says 32 oz, buy the long box not the country (it's too thick).2Preheat oven to 350°F.3In large mixing bowl beat eggs, add 2 cups milk and mix well. Take your block of Feta and cut in half. Use one 1/2 and refrigerate the other. Crumble the Feta into the egg mix and add cottage cheese. Make sure you have nice chunks. Mix well, the mixture should be thick and very lumpy. If too thick add more milk (hence the extra milk).4Take a large deep baking dish. Sprinkle oil on bottom only (dip your spoon into oil, take out and just drizzle slightly). Lay one sheet phyllo and drizzle with oil, continue until you have 4 sheets. When you add the last sheet place your hand flat on the phyllo sheets and GENTLY gather, without tearing by pulling the sides slightly toward center. (It should resemble a crumpled bed) :).5Use 1 full Ladle of the egg/feta mixture onto the layer, you don't need to cover all the phyllo (TRUST ME) just don't leave the feta in one spot distribute.6Layer another phyllo sheet and sprinkle with oil. Layer another sheet of phyllo and again crumple the center then sprinkle the oil (just a little). One Ladle of the egg/feta mix. Continue in this pattern (Don't forget to gather the center each time). If you see that you have alot of the egg/feta mix left you can start to add more than the 1 ladle. Your last layer should be 3-4 layers of phyllo. Don't sprinkle with oil yet. Take a soup spoon and with the handle, tuck in the sides. Now sprinkle with oil.7Bake for about 30-40 minutes or until the top is puffed and nicely browned.8Your kitchen with smell wonderful. The Burek will puff high off the top of the pan but once cooled will drop. You must cool completely or you will nto be able to cut with out it falling apart.9It's moist and a bit salty and goes great with a nice cold beer! You can serve as main meal with salad or as appetizer (cut into small squares).
Read more: http://www.food.com/recipe/burek-or-feta-cheese-phyllo-pie-310570#ixzz1ddCgHUEN