This is another favourite burek recipe that I am sharing with you today, it’s been one of my favourites since I was kid!
As you may have noticed this is my third recipe with potatoes in a row!
Living in Canada doesn’t give you much variety of fresh vegetables in the winter, dinner choices can get boring. I make my own tomato sauce and freeze many summer vegetables so I can still cook delicious and healthy meals in the winter, but still variety is limited. I am a seasonal person and like to use local when possible, potatoes luckily are an all year round veggie and are from Ontario. I often buy potatoes in the winter as they last longer in the cold weather and they can be used in many dishes.
In the summer I like to make my burek with fresh swiss-chard from my garden, in the fall I like to make it with eggplant, spinach I use all year round, and in the winter with leek and this one with potato and meat, which I like to call winter bureks! I actually make potato with leeks instead of meat sometimes, if you are interested I can write out a post for it, let me know.
I don’t add much meat to this, the potato is the main ingredient, meat is added for flavour and texture. Seasoning is simple only salt and pepper. Potatoes release a lot of liquid, so you should taste it and re-season it with salt along the way, draining the excess water a couple of times.
What you will need:
- 4 -5 cups grated potatoes
- 1/4 lb ground beef
- 1 onion
- 1 pkg thawed filo dough
- 3 eggs
- 1 and 1/2 cups milk
- 1/2 cup olive oil
- black seeds-optional
Dice onion, saute in olive oil till soft (do not brown) add in ground beef, crumble and cook till no longer pink, season with salt and pepper.
Peel and grate potatoes, rinse and allow to drain in a strainer. Combine the grated potatoes with meat mixture and season with salt and pepper.
In a large bowl whisk eggs, milk, and oil season with salt.
Grease a large baking pan (like a 15 inch lasagna pan) and lay two sheets of filo. Spoon over some egg mixture and continue to layer with two sheets of filo and spoon over some egg filling over every two sheets, stop when half the filo is done so you can add the filling. With a pasta spoon or a spoon that has holes or you can strain the filling, spoon over the filling evenly spreading it out.
Continue layering with the two sheets of filo and egg mixture.
Cut into squares, spoon over remaining egg mixture. Top each square with black seeds.
Bake at 375 till golden, takes about 40-45 minutes. Enjoy! Afiyet olsun!