Bureck

1. Preheat oven to 350 degrees F.

2. Melt margarine in 13x9" baking pan, layer 6 Filo sheets with melted butter.

3. and flicks of water to make bottom crust.

4. Brown beef and onion; add seasoniongs. Drain well.

5. Place layer of meat on crust.

6. Repeat layering until all meat is used.

7. Top with remaining layer of Filo, at least 4 sheets.

8. Seal edges.

9. Bake for 1 hour at 350 F or until brown and crusty.

10. If not brown, turn on broiler briefly.

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Nutrient	Quantity
Total fats	178.9145 g
Protein	137.2293 g
Carbohydrates	33.6575 g
Energy	2312.9817 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.1945 g
Water	694.5553 g
Aspartic acid	0.3487 g
Calcium, Ca	177.6645 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0068 g
Lutein + zeaxanthin	14.042 g
Fiber, total dietary	4.4961 g
Fatty acids, total saturated 22:0	0.0204 g
Carotene, beta	694.4805 g
Niacin	33.8834 mg
Fatty acids, total saturated 18:4	0.0136 g
Vitamin A, RAE	924.168 g
Fatty acids, total trans-polyenoic	0.9253 g
Arginine	0.3393 g
Riboflavin	1.2208 mg
Fatty acids, total polyunsaturated 15:0	0.5307 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4831 g
Fatty acids, total saturated 20:1	0.1053 g
Glutamic acid	1.2771 g
Sodium, Na	1628.6208 mg
Fatty acids, total saturated 16:1 undifferentiated	2.5898 g
Total lipid (fat)	178.9145 g
Manganese, Mn	0.4855 mg
Fructose	3.096 g
Proline	0.2793 g
Fatty acids, total saturated 16:0	29.7576 g
Fatty acids, total saturated 8:0	0.0068 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.2315 g
Sucrose	2.376 g
Choline, total	474.6631 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.7416 g
Fatty acids, total polyunsaturated 18:1 t	4.1844 g
Sugars, total	10.222 g
Serine	0.1699 g
Fatty acids, total saturated 10:0	0.0341 g
Fatty acids, total saturated 18:0	21.3896 g
Fatty acids, total saturated 20:4 undifferentiated	0.0816 g
Vitamin B-6	2.7216 mg
Selenium, Se	102.2696 g
Ash	15.0747 g
Fatty acids, total saturated 18:1 undifferentiated	74.4912 g
Pantothenic acid	4.3664 mg
Phenylalanine	0.1744 g
Copper, Cu	0.546 mg
Betaine	54.6711 mg
Fatty acids, total trans-polyenoic 15:1	0.0136 g
Thiamin	0.5612 mg
Retinol	866.304 g
Methionine	0.0524 g
Iron, Fe	15.002 mg
Carbohydrate, by difference	33.6575 g
Phosphorus, P	1303.0952 mg
Folate, total	104.3239 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0068 g
Alanine	0.1266 g
Cholesterol	421.8414 mg
Valine	0.169 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0068 g
Fatty acids, total saturated 18:2 undifferentiated	24.9956 g
Glycine	0.1289 g
Glucose (dextrose)	4.728 g
Fatty acids, total saturated 14:0	2.5877 g
Zinc, Zn	31.484 mg
Isoleucine	0.139 g
Fatty acids, total saturated 12:0	0.0613 g
Fatty acids, total polyunsaturated	27.4283 g
Fatty acids, total saturated 14:1	0.5035 g
Leucine	0.2479 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.9253 g
Tocotrienol, alpha	0.096 mg
Vitamin A, IU	4046.3235 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1089 g
Folate, DFE	113.6339 g
Tryptophan	0.0638 g
Vitamin C, total ascorbic acid	18.026 mg
Phytosterols	201.045 mg
Folic acid	13.3 g
Fatty acids, total polyunsaturated 18:1 c	25.501 g
Fatty acids, total saturated 20:0	0.1293 g
Tyrosine	0.1206 g
Vitamin B-12	13.5165 g
Vitamin K (phylloquinone)	8.9477 g
Fatty acids, total saturated	55.5246 g
Histidine	0.0897 g
Fatty acids, total monounsaturated	77.6923 g
Threonine	0.1313 g
Folate, food	91.0239 g
Fatty acids, total polyunsaturated 17:0	1.0002 g
Vitamin E (alpha-tocopherol)	5.9589 mg
Fatty acids, total trans	5.1097 g
Fatty acids, total trans-monoenoic	4.1844 g
Magnesium, Mg	161.4295 mg
Lysine	0.2003 g
Potassium, K	2387.5483 mg
Cystine	0.0473 g
Fluoride, F	2.64 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1.5	96	22.416	0.24
cumin	0.25 teaspoon	1.9688	0.2323	0.1169
salt pepper	0	0	0	0
margarine	0.5	811.032	1.0152	90.804
garlic salt	0.25 teaspoon	0	0	0
beef	1.5	1347.1709	0	86.6136
phyllo pastry	1	56.81	9.994	1.14