Bosnian Pita (Phyllo Pie) with Spinach Filling
Description:
This delectable dish holds a special place in my heart as it’s my husband’s favorite from his homeland, Bosnia. Passed down from his mother and aunt, who despite the language barrier, graciously shared their culinary wisdom with me. While they masterfully craft their own phyllo dough, we’ll take a shortcut using store-bought for simplicity.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Phyllo pastry sheet |
| 2 | Fresh spinach |
| 1 | Egg |
| 1/4 | Sour cream |
| 1/2 | Feta cheese |
| 1 | Mild cheddar cheese |
| – | Olive oil |
| 1 1/2 | Salt |
| – | Low-fat milk |
| – | Low-fat plain yogurt |
Nutritional Information (per serving):
- Calories: 156.6
- Fat Content: 12.9g
- Saturated Fat Content: 8.4g
- Cholesterol Content: 69.7mg
- Sodium Content: 853.7mg
- Carbohydrate Content: 1.7g
- Fiber Content: 0g
- Sugar Content: 1.3g
- Protein Content: 8.6g
Cooking Time:
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
Instructions:
-
Preparation:
- Wash hands thoroughly as this recipe involves direct contact with food.
- Preheat your oven to 350°F (175°C).
-
Prepare Spinach Filling:
- Wash and drain the fresh spinach, then chop it finely and place it in a large glass bowl.
- Sprinkle salt over the spinach and mix well using your hands.
- Allow the salted spinach to sit for about 10 minutes to draw out excess water, preventing a bitter taste.
- Drain the spinach thoroughly by either squeezing it by hand or using a salad spinner.
- Transfer the drained spinach to a clean bowl and add the egg and sour cream, mixing until well combined.
- Fold in the crumbled feta and grated cheddar cheese.
-
Assembly:
- Grease a 9″ x 13″ glass or metal baking pan with olive oil.
- Lay the phyllo pastry sheets stacked on a dry surface.
- Tip: To prevent drying out, cover the pastry sheets with a dry towel followed by a damp one.
- Place one sheet of phyllo dough into the prepared pan, cutting away any excess.
- Brush the dough with olive oil using either your hands or a pastry brush.
- Repeat layering with 6 or 7 sheets of phyllo dough, brushing each layer with oil.
- Spread a thin layer of the prepared spinach filling evenly over the dough.
- Continue layering phyllo dough and spinach filling until you reach the top of the pan, ensuring the top layer is phyllo dough.
-
Baking:
- Bake the assembled pie in the preheated oven, uncovered, for approximately 45 minutes until the top becomes golden and flaky.
- While the pie is baking, blend 1/4 cup of sour cream with 1/8 cup of milk.
- After 45 minutes, pour the sour cream mixture over the pie and bake for an additional 15 minutes.
-
Serving:
- Once baked, allow the Bosnian Pita to cool slightly before serving.
- This dish can be enjoyed warm or at room temperature.
- For an authentic touch, serve with a yogurt beverage made by mixing equal parts of plain yogurt and milk.
Enjoy this savory Bosnian Pita, packed with flavors and memories from the heart of Eastern Europe! 🥟🌿
