Yugoslavian Burek (Borek)

• 1 tablespoon olive oil
• 1 medium onions diced
• 1 pound beef ground
• 1 teaspoon allspice
• 2 teaspoons paprika
• 1 x salt to taste
• 10 ounces phyllo (filo) pastry sheets one box, 12 x 17 inches
• 3/4 cup butter or cooking spray

1. Heat the oil in a large non-stick skillet.
2. Cook the onion until translucent, about 5 minutes.
3. Add the beef, allspice and paprika, salt and pepper to taste.
4. Cook until the beef is crumbling but not becoming dry.
5. Remove from heat and allow to cool completely.
6. Lay one sheet of filo (phyllo) pasty on a large cutting board or countertop and brush lightly with butter.
7. (Cooking spray will work as well).
8. Place a heaping 13 of a cup of the meat mixture along the long side about 2 inches from the edge.
9. Fold nearest long side over the meat mixture and roll into a snake shape.
10. Cut in half and coil each roll into a snail shape.
11. Place on a non-stick baking sheet (jelly-roll style with sides) placing near the edge so it will not unroll.
12. Brush with butter or spray with cooking spray.
13. Repeat to fill up the baking sheet, packing together to prevent unrolling of the snail shape.
14. Bake for 15 to 20 minutes or until golden in a preheated 375F (190C) oven.

olive oil, onions, ground, allspice, paprika, salt, phyllo, butter

Taken from recipeland.com/recipe/v/yugoslavian-burek-borek-52975 (may not work)