Divide the dough into 15-20 equal parts and form them into balls. Wrap the balls in plastic wrap and set aside for 30 minutes. Prepare the meat filling: Finely chop the onion and sauté it in oil.

You might know phyllo dough as the star ingredient in popular Middle Eastern and Balkan dishes, from spanakopita and baklava ...

folding in overhanging dough edges. Cover with remaining phyllo, 2 sheets at a time, brushing with oil. Cut into 12 squares with serrated knife. In blender, beat eggs, yogurt. Pour on burek.