Sheet-Pan Spinach and Feta Burek

Step 1

Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Place the ground beef in a medium skillet over medium-high heat, stirring and breaking it into small pea-sized pieces with a wooden spoon until no pink remains and it turns the color of cooked ground meat, about 5 minutes.

Step 3

Remove the skillet from heat and stir in the squeezed spinach and crumbled feta cheese until evenly mixed.

Step 4

Season the filling with salt and pepper to taste, then let it cool for 2 minutes so it is easier to work with.

Step 5

Place a sheet of phyllo dough on a work surface and brush the surface lightly with olive oil using a pastry brush until it looks wet and glistens.

Step 6

Spoon 2 tablespoons of the filling along one long edge of the phyllo sheet, leaving a 1-inch border on the sides.

Step 7

Fold the long edge closest to you over the filling and roll it away from you in one continuous motion, like rolling a burrito, keeping the seam side down.

Step 8

Fold in the short edges of the roll toward the center, then continue rolling to the far edge, creating a compact log sealed on all sides.

Step 9

Repeat steps 5 through 8 with the remaining phyllo sheets and filling until you have 4 burek rolls.

Step 10

Arrange the 4 burek rolls on a parchment-lined baking sheet seam-side down with at least 2 inches of space between each one.

Step 11

Brush the top of each roll lightly with the remaining olive oil until the surface looks wet and glossy.

Step 12

Slide the baking sheet into the oven and bake until the phyllo is the color of honey with darker golden-brown edges, about 12 minutes.

Step 13

Remove the baking sheet from the oven and let the burek rolls cool on the sheet for 2 minutes before serving.