Make This Serbian Meat Pie With Ease

Gather the ingredients. In a large skillet, sauté the onion and ground chuck over medium heat until the meat is no longer pink and the onions are translucent. Drain in a colander. Return the meat-onion mixture to skillet and add the parsley, salt, and pepper and cook for 1 minute, mixing thoroughly. Remove from heat and let cool to room temperature. Lightly coat a 9 x 13-inch pan with cooking spray. Separate the phyllo dough into 2 piles (about 14 sheets each) and keep covered so they don't dry out. Half will go on the bottom of the pie and half will go on the top. Place 2 sheets in the prepared pan and brush lightly with oil, folding in any overhanging edges. Add 2 more sheets and brush with oil. Continue until you've used one pile of phyllo. Spread the cooled ground chuck mixture evenly over the phyllo, pushing up to the edges. Begin covering the meat with the remaining phyllo, again using 2 sheets at a time and brushing with oil. Continue until all of the phyllo is used. Brush the entire top lightly with oil. Using a serrated knife and a sawing motion, cut burek all the way to the bottom into 12 squares. In a medium bowl, mix the eggs with the yogurt and soda water. Pour over the burek. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 350 F. Bake for 45 to 55 minutes, or until golden brown. Cool slightly before serving.