Balkan Potato Burek
This flaky filo pie filled with a spiced potato mixture is a favourite across the Balkans - and it's not hard to see why. Using store-bought filo pastry, this couldn't be easier to make at home.
Ingredients
- 300 g (10 ½ oz) potatoes about 2 medium, such as Yukon Gold
- 1 tbsp salt
- 3 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp sweet paprika
- ¼ tsp chili flakes
- 5 g (1 tbsp) flat-leaf parsley finely chopped
- 100 g (3 ½ oz) filo pastry about 6 sheets, defrosted
- 50 g (3 ½ tbsp) unsalted butter melted
Instructions
- Preheat oven to 190°C/375°F. Cut the potatoes into quarters and add them to a large saucepan. Add the salt and cover with cool water. Cover the pot, set over high heat and bring to a boil. Reduce the heat to medium-low and simmer until fork tender - about 10-15 minutes. Drain the potatoes and return to the pan.
- Meanwhile, add the olive oil to a skillet and set over medium heat. Once shimmering, add the garlic, paprika and chili flakes. Cook for about 30 seconds before removing from the heat.
- Pour the oil mixture over the potatoes and add the parsley. Use a potato masher to roughly mash the potatoes - it's okay if there are lumps and texture. Taste to adjust for seasoning, adding more salt and pepper if necessary. Set aside.
- On a clean work surface, lay down one sheet of filo pastry and brush with melted butter. Lay another sheet of pastry down next to it, overlapping the ends by about 5 cm (2 in). Brush with more butter and repeat with one more sheet of filo so that the strip of pastry measures roughly 1 metre (3 feet). Continue to brush and layer the filo so you have one more even layer.
- Arrange the filo strip lengthwise across your work surface. Evenly spread the filling over the top quarter of the pastry.
- Working carefully, tightly roll the pastry around the filling so that it resembles a long cigar. With the seam-side facing in, gently spin the log into a spiral, tucking the end under the burek. Transfer to a parchment-lined baking sheet and brush the exterior with any remaining melted butter.
- Bake the burek until the pastry is crisp and deeply golden brown - about 35-40 minutes. Allow the burek to cool for at least 10 minutes before serving.
Nutrition
Calories: 460kcal | Carbohydrates: 54g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 3746mg | Potassium: 723mg | Fiber: 5g | Sugar: 1g | Vitamin A: 781IU | Vitamin C: 34mg | Calcium: 38mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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