How to make
First prepare the filling by braising the mince lightly and adding the chopped leeks. Salt to taste and add the black pepper. Remove it from the heat and place in a bowl.
Once it's slightly cooled, add the egg and stir until absorbed.
In a casserole with 4/5 cup (200 ml) warm water, add the oil and salt it lightly.
In an oiled tray, place 4 phyllo pastry sheets in a cross in such a way so that 1/2 of each spills out of it.
Next, smear the sheets on the bottom of the tray with a brush dipped in the oily water.
Place a sheet on top, fold it in a bit so it fits at the bottom of the tray, smear with the water and arrange the next sheet.
Do this for 4 sheets. On the 4th, smeared with water, pour on 1/2 the mince and leek mixture.
Then place another 4 sheets smeared with water as well and pour on the rest of the mince mixture. Finish the burek off with the remaining 4 sheets.
Finish forming the burek by folding in the 1st 4 sheets toward the middle and smooth out with the brush after dipping it in the watery mixture.
Leave thus prepared burek for 5 min., then place in the oven and turn it up to 360°F (180 °C).
After about 30 min., the burek will be ready.
Cover it with a towel for 10 min. and then serve.
