Burek

• 6 phyllo (filo dough)
• 2 eggs
• 1/2 glass milk
• 1 teaspoon olive oil
• 1 spoon red pepper paste (you can also use tomato sauce or leave it all together)
• 1/4 cups chopped parsley
• water
• 2 spoon yogurt
• 2 to 3 cups minced meat (for meatballs)

1. Put some butter in a pan and melt it on the stove. Put the meat in and stir a little bit. Put the pepper paste (or tomato sauce) and stir it until the meat turns brown.
2. Let it cool for a little bit. Put the parsley when it's cooled down.
3. Preheat the oven to 400 F.
4. Mix the eggs, milk, oil and water together.
5. Put one phyllo on an oiled tray, and put some of the mixed eggs/milks. (The objective is not to leave dry spots)
6. Put another phyllo and repeat the process for two more times. (This makes three phyllos at the bottom).
7. Put the filling on the last phyllo.
8. Put the last three phyllos with the mixture in between. Leave some mixture for the top.
9. Put the yogurt on the mixture and spill it on the top.
10. Bake it in the oven for 30-40 minutes until the top is golden and crusty.

phyllo, eggs, glass milk, olive oil, red pepper, parsley, water, yogurt, meat

Taken from www.epicurious.com/recipes/member/views/burek-50044235 (may not work)