Serbian börek with meat

Ingredients:

• 700 g of ground beef shoulder or a mixture of beef, pork, and lamb
• 1 cup finely chopped onion
• 1 cup chopped parsley
• 1 tbsp. salt
• 0.5 tsp pepper, or to taste
• 5 tbsp. vegetable, sunflower or pumpkin oil
• 1 package (450 g) defrosted filo dough
• 6 large eggs, beaten
• 1.5 cups of yogurt
• 1.5 cups of sparkling water

Preparation:

1. In a large skillet, sauté the onion and ground beef until the meat is browned and the onion is translucent. Drain the liquid in a colander. Return the ground beef and onion to the skillet, add the parsley, salt, and pepper, and sauté for 1 minute, stirring thoroughly. Remove from the heat and let the ground beef cool to room temperature.
2. Lightly spray a 9 x 13-inch baking dish with cooking spray. Divide the phyllo dough into two stacks (about 14 sheets each) and cover them to prevent them from drying out. Half the dough will go on the bottom of the pie, and the other half will go on the top.
3. Place 2 sheets of phyllo dough in the prepared pan and lightly grease them, tucking in any overhanging edges. Place 2 more sheets on top and grease them with butter. Continue stacking them until you've used up one stack of phyllo dough.
4. Spread the cooled mince evenly over the top sheet of dough in the pan. Start covering the meat with the remaining sheets of dough, 2 at a time, brushing them with oil.
5. Brush the top of the assembled pie with a thin layer of butter. Using a serrated knife, cut the börek into 12 squares using a sawing motion.
6. In a medium bowl, whisk together the eggs, yogurt, and soda water. Pour the mixture over the börek. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 175°C (350°F). Bake the börek for 45 minutes or until golden brown. Cool slightly before serving.