- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 375
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 90 mg
- Sodium
- 385 mg
Every time I spend an extended amount of time on the East Coast, which is quite often, I take one of my precious days off and spend it eating with my longtime agent and friend Jeff Googel, whose appetite rivals that of most mortal men. My favorite of these adventures was our tour of Arthur Ave in the Bronx, where I ate so many cured Italian meats, cheeses, breads and pastries but wound up being surprised the most by my first ever bite of the Balkan favorite, burek (which inspired this recipe). It was the last thing I ate that day, and surprisingly, the most satiating.
- Level: Easy
- Total: 1 hr 50 min (includes cooling time)
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 375
- Total Fat
- 26 g
- Saturated Fat
- 9 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 90 mg
- Sodium
- 385 mg
Ingredients
Yogurt Wash:
Directions
Special equipment:
12-inch cast iron pan- Preheat the oven to 350 degrees F.
- Heat the olive oil in a large skillet on medium heat. Add the lamb and beef and cook until browned, about 7 minutes. Remove to a large baking sheet to cool completely. Add the onions to the skillet and sauté until translucent, 5 to 7 minutes. Add the allspice and paprika and season with salt and pepper. Remove the onions to the baking sheet to cool completely.
- For the yogurt wash: Meanwhile, combine the olive oil, yogurt and egg in a bowl and mix to combine. Set aside.
- Grease the bottom of a 12-inch cast-iron enameled brazier or cast-iron skillet with the cooking spray. Place one layer of phyllo on the bottom. It's A-OK if it crinkles; that adds dimension and texture.
- Brush with the yogurt wash and place another sheet. Brush with the yogurt wash, then repeat again so you have three layers of phyllo. Spread half the cooled meat mixture into an even layer on the phyllo and place another layer of phyllo. Brush with the yogurt wash, then repeat the above process so you have another three layers of pastry and yogurt wash. Add the remaining meat and top with another three layers of yogurt-washed phyllo. Tuck in any overlapping sheet and brush the top with the remaining yogurt wash.
- Bake until the phyllo is golden, 18 to 22 minutes. Let cool for at least 10 minutes, then slice into wedges. Serve with a small glass of Greek yogurt with the dill, mint and lemon zest stirred in.
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