🥧 Burek with potato (krompiruša)

Name: Burek with potato (krompiruša)
Total time: 60 min
Yield: 6
Cuisine: Balkans · Bosnia and Serbia
Ingredients: 500 g phyllo sheets; 800 g potatoes, peeled and coarsely grated; 2 onions, finely chopped; 80 ml vegetable oil, divided; 1 tsp salt, ½ tsp black pepper; 100 ml water

Origin: Balkans · Bosnia and Serbia

460kcal

per serving · 200 g

230kcal

per 100 g

10 gProtein5 g / 100 g

22 gFat11 g / 100 g

56 gCarbs28 g / 100 g

Burek sa krompirom, also called krompiruša, is a Balkan pie of thin phyllo layers wrapped around a filling of grated potato and onion seasoned with black pepper. Baked with oil until flaky and golden, it is soft and savoury inside and crisp outside. It contains no animal products and is usually eaten warm for breakfast or as a snack.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: phyllo pastry

Not keto28 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

phyllo pastrypotatoonionoil

Recipe

6 servings60 min

Ingredients

500 g phyllo sheets
800 g potatoes, peeled and coarsely grated
2 onions, finely chopped
80 ml vegetable oil, divided
1 tsp salt, ½ tsp black pepper
100 ml water

Method

Squeeze excess water from the grated potato, then mix it with the onion, 2 tbsp oil, salt and pepper.
Oil a 28 cm round baking tin. Layer sheets of phyllo, brushing each lightly with oil, then spread the filling and roll or fold into a spiral or layered pie.
Brush the top with a little oil and bake at 200 °C for 35–40 minutes until deep golden and crisp.
Rest for 10 minutes, then cut into wedges and serve warm.

How to make it lighter

Brush the phyllo with oil using a pastry brush instead of pouring it — 1 tbsp oil ≈ 120 kcal.
Add grated courgette or extra onion to the potato to bulk up the filling for fewer calories.
Serve one wedge with a large tomato and cucumber salad instead of a second piece.

History

Burek came to the Balkans with Ottoman cuisine and is related to the Turkish börek. In Bosnia and Herzegovina only the meat-filled version is strictly called burek, while the others are known as pita; elsewhere in the former Yugoslavia every version is simply burek. Today it is a standard breakfast from bakeries across the region.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →