Burek (also spelled bureka) is a savory pastry or pie made with layers of thin, flaky dough (like phyllo/filo) and various fillings, including meat, cheese, spinach, or potatoes. Originating in the Ottoman Empire, it has spread throughout the Balkans, Middle East, and North Africa, with different regional variations and names, such as borek in Turkish and bourekas in Sephardic Jewish cuisine.

Burek (also spelled bureka) is a savory pastry or pie made with layers of thin, flaky dough (like phyllo/filo) and various fillings, including meat, cheese, spinach, or potatoes. Originating in the Ottoman Empire, it has spread throughout the Balkans, Middle East, and North Africa, with different regional variations and names, such as borek in Turkish and bourekas in Sephardic Jewish cuisine.

Burek (also spelled bureka) is a savory pastry or pie made with layers of thin, flaky dough (like phyllo/filo) and various fillings, including meat, cheese, spinach, or potatoes. Originating in the Ottoman Empire, it has spread throughout the Balkans, Middle East, and North Africa, with different regional variations and names, such as borek in Turkish and bourekas in Sephardic Jewish cuisine.

Burek (also spelled bureka) is a savory pastry or pie made with layers of thin, flaky dough (like phyllo/filo) and various fillings, including meat, cheese, spinach, or potatoes. Originating in the Ottoman Empire, it has spread throughout the Balkans, Middle East, and North Africa, with different regional variations and names, such as borek in Turkish and bourekas in Sephardic Jewish cuisine.

Burek (also spelled bureka) is a savory pastry or pie made with layers of thin, flaky dough (like phyllo/filo) and various fillings, including meat, cheese, spinach, or potatoes. Originating in the Ottoman Empire, it has spread throughout the Balkans, Middle East, and North Africa, with different regional variations and names, such as borek in Turkish and bourekas in Sephardic Jewish cuisine.

Burek (also spelled bureka) is a savory pastry or pie made with layers of thin, flaky dough (like phyllo/filo) and various fillings, including meat, cheese, spinach, or potatoes. Originating in the Ottoman Empire, it has spread throughout the Balkans, Middle East, and North Africa, with different regional variations and names, such as borek in Turkish and bourekas in Sephardic Jewish cuisine.