Bea'S Serbian Pita (Burek)

• For the filling:
• 1 cup light olive oil, divided
• 1 small white onion, minced
• 1 pound ground chuck
• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 egg beaten with 1/4 cup sour cream
• 1 packet phyllo dough, about 15 sheets
• kosher salt
• freshly ground pepper
• For the topping:
• 6 eggs, beaten
• 1 cup sour cream
• 1/2 cup milk

1. Preheat oven to 375u0b0 F. In a small saute pan, heat 1 teaspoon of olive oil and cook onion until it is translucent. Set aside to cool.
2. In a large bowl, add the three meats, cooled onion, 1 tablespoon kosher salt, and 1 teaspoon ground pepper. Add the egg beaten with the sour cream into the mix and fully combine.
3. Lightly brush olive oil on the bottom of a 9- by 13-inch pan. Begin layering the phyllo sheets, lightly brushing each layer with oil. After 10 sheets are layered, spread the meat mixture in a layer to fully cover the phyllo layer.
4. Continue laying the phyllo on top, lightly brushing with oil. Five or 6 layers of phyllo should cover the meat layer.
5. Cut out the squares all the way to the bottom.
6. Mix up the ingredients for the topping and pour it over the pita. Spread it over the top.
7. Bake for 45 minutes, until topping is golden brown. NOTE: Burek can be frozen either before or after cooking-which means a quick lunch or dinner is at your fingertips. To warm it up, Bea simply heats a pan and places a slice of burek on top. The oily phyllo crisps right up as the filling heats.

light olive oil, white onion, ground chuck, ground veal, ground pork, egg, packet, kosher salt, freshly ground pepper, eggs, sour cream, milk

Taken from food52.com/recipes/68709-bea-s-serbian-pita-burek (may not work)