Adapted from The Miami Herald
Don’t be tempted to skimp on the amount of onions and parsley in this recipe. It looks like a lot, but the aromatics cook down to create a delectably seasoned filling. Also, take a few minutes to read the package instructions for how to handle the phyllo before getting started.
2 large onions, chopped fine
1 1/2 pounds ground beef
1 cup chopped Italian parsley
Salt and pepper to taste
1 tablespoon paprika
¼ teaspoon ground ginger
1 (1-pound) package phyllo dough, defrosted (follow packages instructions for handling the delicate sheets)
6 large eggs
1 pint Greek-style yogurt
1 teaspoon dill
Sauté onion and ground beef with 1/3 cup water, breaking up lumps with a spatula, until beef is no longer pink. Drain well. Return meat to skillet and add parsley, salt, pepper, paprika and ginger. Set aside.
Coat a 9-by-13-inch pan with oil. Cut the phyllo into 2 portions, one for the top crust and one for the bottom. Place 2 sheets in the pan and brush with oil. Continue layering until you’ve used all of the bottom portion of phyllo.
Spread meat mixture evenly on top, folding in any overhanging dough edges. Cover with the remaining phyllo, 2 sheets at a time, brushing with oil. Cut into 12 squares, using a serrated knife.
In a blender or food processor, beat eggs, yogurt, and dill. Pour on top of burek. Cover tightly and refrigerate 2 hours.
Heat oven to 350 degrees. Bake burek, uncovered, 40 to 50 minutes, until golden and crispy.
Makes 12 servings.