Phyllo burekas are always a hit, especially when they’re large and filled with an unexpected mix of spiced beef, sweet potato, olives and harissa. A delicious mix of spicy, salty, sweet and savory!
- 1 roll Athens Foods Phyllo Dough (9”x14”), thawed
- Olive oil, for cooking and brushing
- 1 small onion, minced
- 3/4 lb ground beef
- 1 teaspoon salt
- Black pepper, to taste
- 1 teaspoon cumin powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon ginger powder
- 1 cup cubed sweet potato
- 1 tablespoon minced garlic
- 2 tablespoons harissa
- 2/3 cup sliced green or black olives
- Sesame seeds, for garnishing
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
Begin by making the filling. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Add the minced onion and cook until translucent. Add the ground beef, salt, pepper and spices, and mix well, breaking the beef into smaller bits. Let cook for 3-4 minutes, then add the cubed sweet potato and minced garlic. Mix well and let cook until the cubed sweet potato is soft, about 5 minutes on medium heat. Add the harissa and olives, and taste for salt. Set the filling aside to cool.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. To make the triangle, take one sheet from the stack and place it on your work surface. Brush it lightly with olive oil. fold it in half lengthwise, then add 1 ½ tablespoons filling to the upper left third of the phyllo. Bring the right corner of the phyllo over the meat filling to create a triangle, and fold the phyllo over itself four more times until you end up with one large triangle. Brush again with oil and sprinkle with sesame. Repeat until all the phyllo sheets are finished.
Arrange triangles on two baking sheets and bake at 350°F for 20-25 minutes, until golden brown. Serve with your favorite salad or roasted veggies for a delicious and light meal.