Recipe Details
Ingredients
-
1poundlean ground beef
-
1tablespoonground allspice
-
1tablespoonpaprika
-
salt and freshly ground pepper to taste
-
1mediumpotato, finely chopped
-
1mediumonion, chopped
-
16sheetsphyllo dough, thawed
-
¼cupmelted butter
Cooking Directions
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Cook and stir ground beef in a large nonstick skillet over medium heat until browned and crumbly, 5 to 7 minutes; drain fat. Stir in allspice, paprika, salt, and pepper. Transfer mixture to a large bowl and stir in potato and onion.
-
Stack two sheets phyllo dough on a work surface. Spoon 1/8 of the beef mixture down one long edge of the stack, then roll phyllo around filling into a tube. Coil the tube into a snail shape and place onto an ungreased baking sheet. Repeat to make seven more burek, placing finished coils up against one another to keep them from unrolling. Brush melted butter over the tops.
-
Bake in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories797 | |
| % Daily Value * | |
| Total Fat 42g |
54% |
| Saturated Fat 19g |
93% |
| Cholesterol 116mg |
39% |
| Sodium 707mg |
31% |
| Total Carbohydrate 73g |
26% |
| Dietary Fiber 5g |
17% |
| Total Sugars 2g |
|
| Protein 30g |
|
| Vitamin C 14mg |
72% |
| Calcium 51mg |
4% |
| Iron 7mg |
37% |
| Potassium 703mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
