CHEF JEFF — ONE BYTE AT A TIME: Croatian Meat Pie

A burek is typical fare in the Balkan countries.

Croatian Meat Pie

2 large onions, chopped fine

1½ pounds ground beef

1 cup chopped parsley

Salt and pepper to taste

1 tablespoon paprika

1 1-pound package phyllo dough, defrosted

Olive oil

6 large eggs, beaten

1 pint Greek style yogurt

Saute onion, meat with 1/3 cup water, breaking up lumps with spatula, until beef is no longer pink. Drain water, fat. Return to skillet. Add parsley, salt, pepper, paprika. Cover, set aside. Coat 9-by-13-inch pan with oil. Cut phyllo into 2 portions, one for top crust, one for bottom. Place 2 sheets in pan, brush with oil. Keep layering until you’ve used all of bottom portion of phyllo. Spread meat mixture on top, folding in overhanging dough edges. Cover with remaining phyllo, 2 sheets at a time, brushing with oil. Cut into 12 squares with serrated knife. In blender, beat eggs, yogurt. Pour on burek. Cover tightly, refrigerate 2 hours. Heat oven to 350 degrees. Bake 40 to 50 minutes, until golden, crisp.

Yield: Serves 12.

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