One thing I really miss in the US from the Balkans is a good bakery. I always comment when I’m back home that bakeries and pharmacies are on every corner; it’s the most common establishment in cities and towns. The smell of delicious bread, pastries, and burek waft through the city streets, and coffee stores selling freshly roasted coffee beans blend with the aromas to create a delicious breakfast-inspired scent. Display cases bursting with copious amounts of sweet and savory pastries are my thing. I love pastries, especially savory ones filled with feta cheese. I also love burek. Nothing compares to a freshly baked burek, piping hot, with thick Balkan-Style yogurt. This recipe is inspired by my husband’s favorite: burek sa mesom.
This recipe is super homey and easy to put together. It’s also very versatile in terms of the type of meat you can use. I love to use a combination of beef and pork, but I’ve made it completely with beef too. Even ground turkey will work here. What’s important though is how you season the meat. And don’t forget the onion, you definitely want to make sure you use plenty of onion. Most Balkan-style dishes begin with chopping some onion after all. While pita was definitely a staple in my home growing up, we preferred one with cheese over the meat variety. But when we’d go on summer vacations back home, we found this pita sa mesom served just as often.
If you’re in the US, try to find phyllo dough that is of medium thickness; phyllo dough meant for baklava will not work as it’s too thin. I use this brand. I like to make this pita in a medium-sized baking pan (8×13 inches), so I cut my phyllo sheets in half so they fit in the pan. This way, I can stretch the number of sheets I have resulting in more beautiful layers and tall slices. If you choose to use a large baking pan (like one you’d use for Baklava for example) just know that your slices will be shorter and you’ll need more than one package of phyllo dough.
One optional ingredient that I sometimes like to add is a grated potato. It’s not traditional for a meat phyllo pie but I love to include this sometimes as an extra bonus to bulk up the dish. If I find that I don’t have the full amount of meat the recipe calls for in the freezer and I’m too busy to go to the store, I’ll add one or two potatoes to the dish as well.
I hope you give this traditional dish a try very soon. It’s the perfect weekend breakfast or brunch dish or even as a to-go snack for a picnic. It’s best enjoyed warm when the phyllo dough has had a chance to firm up slightly. I don’t recommend eating this straight from the oven.
Looking for more bakery items? Check out the bakery section!
Brza Pita sa Mesom/Meat Phyllo “Pie”
Cuisine: Balkan6
servings20
minutes40
minutesA traditional phyllo dish with hearty meat, onions, and spices.
Ingredients
1.5 pounds (600 g) ground meat (beef, pork, turkey, etc.)
1 package phyllo dough (medium thickness)
1 large onion, diced
1 large potato, grated (optional)
2 tablespoons (34 g) Vegeta seasoning
1/2 teaspoon (1.5 g) garlic powder or 1 clove minced fresh garlic
Salt
Black pepper
3 large eggs
1 cup (237 ml) Kefir yogurt
1 cup (237 ml) water
1 tablespoon (15 g) sour cream
Oil
Directions
- In a large skillet add in 2-3 tablespoons of oil and your chopped onion. Saute the onions on medium-low heat until they become soft, translucent, and just begin to change color.
- Next, add in your ground meat and use a wooden spoon to break it up into small pieces. To the meat, add in the Vegeta, black pepper (biber), garlic powder, and salt to taste. Continue cooking the meat and onions, and when it’s halfway cooked, grate in one large potato (if using). Stir to combine and continue cooking.
- When the meat is completely cooked, remove from the heat and set aside. Do not drain.
- In a medium bowl, combine the eggs, Kefir, sour cream, water, and add a pinch of salt. Set aside.
- Preheat oven to 350F/175C.
- Unroll your phyllo dough and cut each sheet of phyllo in half (see notes). Next, grease the bottom and sides of your baking dish. Lay 2 sheets of phyllo dough on the bottom of the pan and place 1/3 of the meat mixture on top. Next, add 2 more layers of phyllo and then another layer of meat. Continue this layering process until you’ve used up your ingredients.
- Next, using a sharp knife, cut the pita into squares. These can be either large squares or smaller, up to you.
- Next, stir the egg and milk mixture and then slowly pour it all over the pita, making sure the liquid is evenly distributed.
- Allow the pita to rest 5-10 minutes so the liquid has time to absorb. Then, bake the pita for 35-40 minutes uncovered until golden brown.
- Allow to cool to room temperature and then enjoy.
Notes
- I like to make this pita in a medium-sized baking pan (8×13 inches), so I cut my phyllo sheets in half so they fit in the pan. This way, I can stretch the number of sheets I have resulting in more beautiful layers and tall slices. If you choose to use a large baking pan (like one you’d use for Baklava for example) just know that your slices will be shorter and you’ll need more than one package of phyllo dough.
- If you try to cut into the pita while it’s hot from the oven, it will look like it is not cooked all the way through. This is because it is still hot. It’s best enjoyed when it’s had time to cool.
