Burek consists of layers of phyllo dough stuffed with various savory fillings. Despite its Turkish origins, this dish has evolved into a proud gem of Bosnian national cuisine. Although most locals claim that only burek with ground beef can be called burek, the same dish also appears with other fillings, and these other varieties are known by different names: sirnica (cottage cheese), zeljanica (spinach), and krompiruša (potatoes).

Burek is baked rolled into a snail-like shape and this type is typically found in bakeries, while traditional restaurants often make it in the form of a pie, which is sliced into quarters before serving. The dish is wildly popular all across the Balkans, though in Bosnia and Herzegovina, the cultural significance of this everyday staple is incomparable and best summed up in a number of local proverbs suggesting that if a woman can make a good burek, she's eligible for marriage.

Sirnica is a savory Bosnian pie consisting of phyllo dough that is filled with a combination of fresh cow cheese, sour cream, and eggs. Thin sheets of dough, locally known as jufka, are spread with the cheese mixture and the whole pie is traditionally rolled into a spiral.

Before serving, sirnica is occasionally sprinkled with water, oil, or milk. Although it can be enjoyed on its own, this savory pie is often accompanied by yogurt or sour cream.

This variety of traditional Bosnian pastry (pita) employs potatoes as the star ingredient. The pastry is prepared with thin sheets of phyllo dough, known as jufke, and a filling that combines diced potatoes, seasonings, and (optionally) grated onions.

The rolled dough is shaped into a coil, and the whole pastry is occasionally coated with sour cream or sprinkled with water, oil, or milk. Krumpiruša is traditionally shaped into a large, round pie-like pastry, and it is best served freshly prepared with yogurt, sour cream, or sour milk on the side.

This savory Bosnian pie (pita) consists of thinly rolled phyllo dough that is filled with a combination of blanched spinach, fresh cow cheese, cream, and eggs. The dough is rolled into a thin sheet called jufka, which is then sprinkled with the filling and shaped into a coil.

When baked, the pie is occasionally doused with warm milk or a combination of oil and water. Zeljanica is best served freshly baked, with sour cream or yogurt on the side.

These miniature versions of the popular Bosnian burek consist of phyllo dough that is stuffed with minced meat. They are prepared by rolling thin sheets of dough, locally known as jufke, which are then sprinkled with seasoned minced meat before they are rolled into small-sized spirals.

When baked, buredžici are coated with a combination of finely sliced garlic and sour cream, yogurt, or sour milk.

Pita ćora is a traditional Bosnian savory pastry where pieces of chicken meat and onion are wrapped in yufka sheets, then arranged in the baking tray and baked. The first step is to make the yufka dough, stretch it to the desired thickness, and then cut it into squares.

The chicken is cut into pieces, and so is the onion, and each piece, together with some onion, is placed on a yufka square and wrapped. Small packets are arranged in a greased baking tray, baked, then poured over with boiling salted water or chicken broth to soften it, and baked a bit more.

Tirit pita is a traditional Bosnian savory pastry made with yufka sheets, chicken, and sour cream. The chicken is cooked, without any condiments, in water until cooked, and a broth is created. The chicken is then deboned, and the meat is shredded.

The pie is assembled in a big round baking dish — first a layer of yufka, then a layer of meat and sour cream, and then another layer of yufka. This step is repeated until everything is used up, and there is a yufka layer on top. As each layer of yufka is placed inside the dish, it should be poured over with some of the chicken broth left over from cooking the chicken.

The assembled tirit pita is baked in the oven and then topped with some melted butter. 

Kupusnjača is a savory pastry (pita) made with thin phyllo dough filled with shredded cabbage. The phyllo sheets are made with wheat flour, salt, and water dough, rolled and thinly stretched until almost see-through. The cabbage is shredded, salted, and left to rest to release as much water as possible.

Once the water is released, the cabbage is squeezed and rolled into the phyllo pastry. Depending on the recipe, the filling can also include cheese, sour cream, or black pepper. Once baked, kupusnjača is usually poured over with a mixture of boiling water, butter, and salt and then left to rest so it can soften.