Bosnian Borek | Spiral Ground Beef Phyllo Pie

Finely chop the onion and sauté it in vegetable oil until softened. Add the ground beef and sauté for 9 more minutes, until it releases and reabsorbs its juices. The filling is ready when no liquid runs to the bottom as you tilt the pan; a watery filling will soak the yufka from the inside. Add the spices after removing the pan from the heat, then spread the filling on a wide plate to cool.

Spread a thin line of filling along the long edge of each strip and roll it tightly into a log about as thick as your finger. Keep each log no thicker than your thumb; a thick log will steam in the center when coiled and stay doughy.

Make a ring with one log in the center of a greased round pan, then connect the other logs at their ends and coil them outward like a snail shell. Leave a fingertip-width gap between the coils; if they are packed tightly, they will push against one another as they bake and the pie may puff up and crack.

Bake in a preheated 190°C / 375°F oven for 45 minutes. It is ready when the top coils are deep golden brown and no sauce remains at the bottom when you tilt the pan. Lift an edge with a spatula and check underneath; the bottom should be browned.