If you've ever strolled through the streets of Serbia in the early morning hours, chances are you've encountered the irresistible aroma of freshly baked Serbian filo pie. Known locally as posni burek, this flaky, golden pastry is one of the country's most iconic dishes.
While meat- and cheese-filled versions dominate bakery counters, there is also a beloved fasting-friendly alternative: Posni Burek (posna burek). This vegan variety skips the meat and dairy but keeps all the flavor and indulgence that makes burek a national treasure.
Whether you're preparing it for Orthodox fasting periods such as Lent, following a plant-based diet, or simply looking for a hearty yet meat-free comfort food, this Posni burek recipe will become one of your favorites. Let's explore its history, cultural significance, and of course, the step-by-step recipe you can easily make at home.
Another great fasting recipe is these serbian baked beans!
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Traditionally, burek is filled with minced meat, cheese, or spinach, but during fasting periods (posno vreme), Serbs enjoy posni burek. This variety can be filled with potatoes, mushrooms, pumpkin, leeks, or even sweet fillings like sour cherries and apples.
Burek is such a beloved dish in Serbia that the city of Niš even hosts an annual festival called Buregdžijada, where bakers compete to create the most delicious and inventive versions. Whether round, spiral-shaped, or cigar-like rolls, every version celebrates the artistry of filo pastry.
The word posni refers to food prepared without animal products, suitable for Orthodox Christian fasting traditions. Posni burek is essentially a vegan filo pie, that is rich, flavorful, and deeply satisfying. The combination of crisp layers of filo dough brushed with oil, and hearty vegetable fillings, makes it one of the most versatile Serbian dishes.
It's also a dish that adapts beautifully to the seasons-light leek or pumpkin fillings in spring and summer, or earthy potato and mushroom fillings in autumn and winter.
Ingredients
- Mushrooms provide a savory, meaty texture that makes the burek filling hearty without actual meat.
- Leeks add sweetness and depth of flavor.
- Potatoes give the filling body and keep it satisfying.
- Filo pastry is key, it's what creates the classic flaky texture that defines a true Serbian burek.
- Garlic (fresh or granules)
- Vegetable oil, neutral oil to brush the filo sheets.
- Salt and black pepper
- Optional: Vegeta seasoning (popular in Balkan cooking)
See recipe card for quantities.
Instructions
Follow these steps to create your own Serbian filo pie at home:
Prepare the filling
Slice the mushrooms into slices. Slice the leeks halfway lengthwise. Remove the outer layer and cut into half moons. Peel and grate the potatoes.
Heat oil in a pan, add leeks, and sauté until softened. Add grated potatoes and mushrooms, and cook until mushrooms release their water and mixture dries out. Season with salt, pepper, garlic, Vegeta and dry mixed herbs.
Prepare the pastry
Preheat oven to 180°C (356°F).
Mix 2 tablespoon of oil with 6 tablespoon of water to create a brushing mixture.
Brush your round baking pan with oil.
Layer the filo sheets
Lay the first sheet of filo dough over the pan, letting some hang over the edges. Brush with the oil mixture. Add another sheet in the opposite direction and brush again. Add another in the opposite direction (3 total)
See full video instructions if needed below.
Now fold a new sheet into a square, place it in the center of the pan, and brush with the oil mixture.
Add another square sheet and brush with the oil mixture (2 squares). Top with another sheet, this time not hanging over the sides but make sure it stays in the circle by folding the sides inwards.
Now start adding a few tablespoon of the filling (3-4 tbsp). Top with a sheet making sure it stays in the circle, brush with oil mixture, another sheet, this time no oil and add the filling.
Repeat until the filing is finished (you should be able to do 4 layers of filling) but make sure you have at least 3 sheets remaining for the top layer. Once you finish the last filling, top it like the rest with two sheets, oil the top sheet and place an extra crumbled sheet on top.
Now brush it with the oil mixture and fold in the sides that were hanging off since the beginning. Brush with oil and add an extra final sheet and brush with oil. You might finish the oil and water mixture so you might need to make some more, with the same rain of 1:3 oil to water.
Bake
Bake for 35-40 minutes until golden brown, crisp on top, and cooked through.
Cool and serve
Let cool slightly before cutting.
VIDEO INSTRUCTIONS
Here's a video to help you with the recipe and in particular the assembling of the layers!
Substitutions
You can use different vegetables, I simply combined the most common fillings, but you can use only leeks, only mushrooms, use different vegetables like pumpkin, spinach, sweet potatoes and so on.
Equipment
- A round 8-inch baking pan
- A pastry brush for oiling filo sheets
- A large pan for cooking all the vegetables
Storage
Fridge: Store cooked burek covered for up to 3 days. Reheat in the oven to maintain crispness.
Top Tip
Don't overfill the pie, too much filling can make burek soggy. It's better to have more layers with less filling.
Related
Looking for other recipes like this? Try these:
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Posni Burek (Serbian Filo Pie)
Ingredients
- 2 medium leeks
- 500 g button mushrooms
- 2 small potatoes
- ⅛ teaspoon Garlic granules
- 1 teaspoon mixed herbs
- 1 filo pastry roll 20 sheets
- vegetable oil around 4 tbsp
- 1 teaspoon vegeta seasoning optional
- salt to taste
Instructions
- Preheat oven to 180°C (356°F).
Prepare the filling
- Slice the mushrooms into slices. Slice the leeks halfway lengthwise. Remove the outer layer and cut into half moons. Peel and grate the potatoes.2 medium leeks, 500 g button mushrooms, 2 small potatoes
- Heat 1.5 tablespoon oil in a pan, add leeks, and sauté until softened. Add grated potatoes and mushrooms, and cook until mushrooms release their water and mixture dries out. Season with salt, pepper, garlic granules, Vegeta and dry mixed herbs.⅛ teaspoon Garlic granules, 1 teaspoon mixed herbs, vegetable oil, 1 teaspoon vegeta seasoning, salt to taste
Prepare the pastry
- Mix 2 tablespoon of oil with 6 tablespoon of water to create a brushing mixture.
- Brush your round baking pan with oil.
Layer the filo sheets
- Lay the first sheet of filo dough over the pan, letting some hang over the edges. Brush roughly with the oil mixture. It doesn't have to be all perfectly brushed. See photos and video above for help! Add another sheet in the opposite direction, no oil this time. Add another in the opposite direction (3 total)1 filo pastry roll
- Now fold a new sheet into a square, place it in the center of the pan, and brush with the oil mixture. Add another square sheet and brush with the oil mixture (2 squares). Top with another sheet, this time not hanging over the sides but make sure it stays in the circle by folding the sides inwards. Brush with the oil mixture.
- Now start adding a few tablespoon of the filling (3-4 tbsp). Top with a sheet making sure it stays in the circle, brush with oil mixture, another sheet, this time no oil and add the filling. Repeat until the filing is finished (you should be able to do 4 layers of filling) but make sure you have at least 3 sheets remaining for the top layer. Once you finish the last filling, top it like the rest with two sheets, oil the top sheet and place an extra crumbled sheet on top.
- Now brush it with the oil mixture and fold in the sides that were hanging off since the beginning. Make sure this last sheet is all brushed with the oil mixture. You might finish the oil and water mixture so you might need to make some more, with the same rain of 1:3 oil to water.
Bake
- Bake for 35-40 minutes until golden brown, crisp on top, and cooked through.
Cool and serve
- Let cool slightly before cutting.
Mandy says
Made it and we loved it
Francesca says
Thanks for sharing! Glad you liked it!
Kate Nation says
I have spent a lot of time in the Balkans, and have enjoyed different types of burek (never meat-filled ones though), so it was a treat to find this new and delicious variation. This recipe was marvelous, and oh so tasty. Another great addition to have on hand for Lenten recipes, too. I've loved all of your recipes that I've made so far!
Francesca says
Thank you so much for taking the time to write this! It means a lot, I'm glad you liked it!