Delicious Bosnian Spinach Pita Recipe for Food Lovers
Picture this: you’re sitting down to a meal with family and friends, and everyone is digging into a beautiful, golden Bosnian Pita (phyllo pie) with Spinach Filling. The flaky, buttery layers of phyllo pastry give way to a savory filling of tender spinach, tangy feta cheese, and just the right amount of spices. Your mouth waters as you take your first bite, savoring the perfect blend of flavors and textures.
If you’ve never tried Bosnian Pita before, you’re in for a treat. This traditional Balkan dish is also known as burek in Bosnia, zeljanica in Croatia, or byrek spinaq in Albanian cuisine. It is made by stretching paper-thin translucent pastry dough and stuffing it with a variety of ingredients, including spinach, meat or cheese. In this recipe article, I’ll be focusing on the luscious spinach filling that make this pita zeljanica one-of-a-kind.
This recipe is perfect for those who want a light dinner or breakfast that’s still packed with flavor. Not to mention that it’s easy to make and customizable – if you’re vegetarian, simply skip the meat! If you’re looking for a heartier protein-packed option, swap the feta for ricotta and add some ground beef.
So whether you’re serving up some traditional Bosnian fare or just looking to try something new, this Bosnian Pita (phyllo pie) with Spinach Filling has got you covered. Get ready to impress your loved ones and transport yourself to the Balkans with every delicious bite!
Why You’ll Love This Recipe
Looking for a dish that is both flavorful and healthy? Look no further than Bosnian Pita with Spinach Filling, also known as Pita Zeljanica. This flaky phyllo dough pie is stuffed with tender spinach and delicious cheeses like mild cheddar and tangy feta.
One of the best things about this recipe is that it’s low on fat, thanks to the use of low-fat plain yogurt and milk instead of more traditional dairy products like heavy cream. With a crispy crust, savory filling, and just the right amount of seasoning, this pie strikes the perfect balance between indulgence and healthfulness.
But don’t let the calorie count fool you. This pita pie is filling and satisfying enough to be a main course or a tasty appetizer at any meal. It can be served hot or cold, making it a versatile addition to any dinner spread or party menu.
The flavor combination of cheese and spinach is classic but elevated by the flaky pastry shell. And since it’s filled with plenty of spinach, this pita also packs in some serious nutritional benefits. Spinach is loaded with vitamins and minerals like iron, calcium, and vitamins A and C.
It takes some effort to prepare due to the delicate phyllo dough layers, but trust me – the result is absolutely worth it! Once you try this Bosnian Pita with Spinach Filling (Pita Zeljanica), you’ll wonder how you ever lived without it.
Ingredient List
Here are the ingredients that you will need for the Bosnian Pita with Spinach Filling Recipe:
– Phyllo pastry sheets(500g): Paper-thin translucent pastry, can be found frozen or fresh in many grocery stores.
– Olive oil: Used to brush between layers of pastry to keep them separate and make them crispy.
– Fresh spinach (1 cup): Either baby spinach or regular spinach, trimmed and coarsely chopped. You can also use frozen spinach.
– Feta cheese (1 cup): Crumbly, tangy cheese traditionally used in Greek cuisine.
– Mild cheddar cheese (1/2 cup): A soft, creamy cheese that adds flavor and texture to the filling. You can also substitute mozzarella cheese.
– Low-fat milk (1/4 cup): Used to make the filling creamier and bind it together.
– Low-fat plain yogurt (1/4 cup): Adds tanginess and lightness to the filling.
– Sour cream (2 tbsp): Optional ingredient, but it adds creaminess and a tangy flavor.
– Egg (1): Used to bind the filling together and add richness.
– Salt (1/4 tsp): Enhances the flavors of all other ingredients.
All these ingredients are easily found at any local grocery store.
The Recipe How-To
Preparing the Spinach Filling
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In a large bowl, combine 500g of fresh spinach with 250g of crumbled feta cheese and 100g of mild cheddar cheese.
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Crack an egg into mixture and mix until it is evenly distributed.
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Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
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Unwrap the phyllo pastry sheet from its packaging one at a time and cut them to fit the size of your baking dish.
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Take one sheet of phyllo pastry and carefully brush it with olive oil. Place another sheet over it, then brush this layer with olive oil again until you have used four pastry sheets.
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Add your spinach-feta filling into the center of the pastry sheet stack, then roll it up tightly to create a filled log.
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Place the log onto the prepared baking dish in a spiral shape starting from the center and work outwards. Ensure that you tuck in any loose edges to prevent burning.
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Repeat the process until all phyllo sheets are used up or all of the spinach-feta filling has been used.
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Cover the top layer with sour cream before sprinkling on some more cheddar cheese to give it a golden-brown crust.
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Bake Bosnian Pita for about 30-40 minutes until it is golden brown.
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Let Bosnian Pita cool down for about five minutes before cutting and serving on plates garnished with some extra fresh spinach leaves around it makes this pastry more appealing, which adds some color contrast to the dish as well.
If you prefer, you can make your own homemade phyllo dough, but note that it will take longer and require more effort to achieve that paper-thin consistency, so using store-bought phyllo pastry can save time and effort while still creating an authentic Bosnian pita experience that isn’t compromised in flavor or texture!
Substitutions and Variations
If you’re looking for some variations or substitutions to twist this Bosnian Pita recipe, there are plenty of options to choose from. Here are a few of my recommendations:
– Cheese: Instead of mild cheddar cheese and feta cheese, you can use any type of cheese that melts well. Try using mozzarella, ricotta, or cottage cheese.
– Filling: Besides spinach, you can mix other vegetables into the filling like onions, bell peppers, or mushrooms. You can also add meat like ground beef or lamb to make meat burek.
– Phyllo dough: If you’re having trouble finding phyllo pastry sheets in your local grocery store, you can use filo pastry instead. They’re pretty much the same thing with a slightly different spelling.
– Sour cream: If you don’t have any sour cream on hand or just don’t like it, you can replace it with low-fat plain yogurt. It’ll still give the pie that tangy taste.
While these variations may change the flavor profile slightly, they all work well together and will still result in an amazing Bosnian Pita dish that is sure to impress your friends and family.
Remember, don’t be afraid to experiment with different flavors and ingredients until you find the perfect combination that suits your taste buds. Enjoy!
Serving and Pairing
Now that you’ve made your delicious Bosnian Pita, it’s time to think about how to serve and pair it. This versatile dish can be enjoyed for breakfast, lunch or dinner, depending on your preference.
As a light breakfast option, you can serve the Bosnian Pita with some low-fat plain yogurt or a glass of low-fat milk. The creamy yogurt or milk can help balance out the savory flavors of the filling.
For lunch or dinner, you could consider pairing the pita with a fresh salad made with greens and vegetables like tomato, cucumber and onion. This will add a refreshing element to your meal that will complement the richness of the pie.
If you’re feeling really indulgent, pair the Bosnian Pita with a glass of red wine or beer. The mild cheddar cheese and feta cheese in the filling go very well with these alcoholic drinks.
Alternatively, you can make a meal out of this dish by serving it alongside other traditional Balkan foods such as meat burek or pita bread. This adds a nice variety to the table and allows guests to taste different flavors from that region.
No matter how you choose to serve and pair it, Bosnian Pita is sure to be a crowd pleasing dish that everyone will enjoy.
Make-Ahead, Storing and Reheating
One of the great things about this Bosnian Pita recipe is that it can be made ahead of time and stored for later. The phyllo pastry dough can be tricky to work with, so making these pies in advance can save a lot of time and effort.
To make them ahead, prepare the filling as described in the recipe, then cover and refrigerate for up to one day. When you’re ready to assemble the pies, remove the filling from the fridge to bring it to room temperature or warm it up slightly in a skillet.
The pies themselves can also be assembled ahead of time, either baked or unbaked. If you decide to bake them beforehand, wrap each pie tightly in aluminum foil to prevent them from drying out. You can also freeze unbaked pies for up to two months. When you’re ready to serve them, just thaw them out overnight in the fridge before baking according to the recipe instructions.
Storing leftover Bosnian Pita is easy – just cover them tightly with plastic wrap or aluminum foil and store in the fridge for up to three days. For best results when reheating, warm them in a 350 degree Fahrenheit oven until heated through.
By making these Bosnian Pita pies ahead of time and storing them properly, you’ll have a delicious and convenient meal anytime you want!
Tips for Perfect Results
It’s important to keep in mind a few things when making Bosnian Pita with Spinach Filling. Here are some tips for perfect results:
First, avoid overfilling the pie with spinach filling. Too much filling can cause the phyllo pastry to become soggy and heavy, ruining the texture of the pie. The key is to find a good balance—enough filling to be flavorful, but not so much that it weighs down the dish.
Second, be sure to thaw your phyllo pastry properly. It’s crucial to take it out of the freezer and let it sit at room temperature for several hours before using it. If you try to handle it while still frozen or partially thawed, it can tear easily and ruin the pie.
Third, brush each sheet of phyllo pastry with olive oil for crispy texture. Olive oil adds a delicious flavor and crispy texture to the pie. To achieve this, gently brush each sheet of phyllo pastry with olive oil as you layer them in the pie.
Fourth, don’t skimp on time when buttering your phyllo pastry sheets. Lightly buttering each sheet of pastry with melted butter will give your dish an extra layer of richness and flavor that is hard to resist. Be generous with your buttering for a flaky, delicious pie.
Fifth, add in ground beef or lamb along with spinach for variation on this recipe! This is a twist on traditional bosnian pita but adding ground beef or lamb as part of the spinach filling can create a more hearty dish that’s perfect for dinner or lunch.
By following these tips, you’ll be able to create an outstanding Bosnian Pita with Spinach Filling that everyone will love!
Bottom Line
In conclusion, this Bosnian Pita with Spinach Filling recipe is a must-try for any food lover. With its perfect light texture and delicious filling, it is ideal for any meal from breakfast to dinner. The recipe is easy to follow, and all ingredients are readily available in stores or online.
You’ll love this recipe for its traditional Bosnian touch, flaky texture, and savory spinach-feta filling. Moreover, it’s a healthy option as low-fat milk, plain yogurt, and olive oil are used instead of butter or cream. This is excellent if you’re watching your calories or have dietary restrictions.
I highly recommend trying this phyllo pie recipe for its unique flavors and textures. It’s perfect for impressing guests, family dinners, or even a quick snack. Plus, the leftovers keep well in the fridge and are easy to reheat.
Overall, this Bosnian Pita with Spinach Filling recipe is an all-around winner – delicious, healthy, and easy to make. So why not get started on making your very own tasty pita phyllo pie today?
Bosnian Pita (phyllo pie) with Spinach Filling Recipe
Ingredients
- 1 package thawed phyllo pastry sheet
- 2 bags washed fresh spinach
- 1 egg
- 1/4 cup sour cream (can use low fat)
- 1/2 lb feta cheese, crumbled
- 1 cup shredded mild cheddar cheese
- olive oil
- 1 1/2 teaspoons salt
- low-fat milk
- low-fat plain yogurt (optional)
Instructions
- WASH HANDS (This recipe requires you to work with the food directly with your hands).
- Preheat oven to 350.
- Wash and drain spinach.
- Chop spinach and put in a big glass bowl.
- Add salt and mix with hands.
- Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable.
- The water in spinach will make the filling bitter so do not skip this step.
- Drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner.
- Transfer drained spinach into a new bowl.
- Add egg, and sour cream.
- Fold in feta and cheddar cheese.
- Put some olive oil in a small bowl.
- Grease a 9"*13" glass or metal baking pan.
- Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface.
- TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking) Place one sheet of dough into the pan and cut away excess.
- Brush with oil, using either your hands or a pastry brush.
- Repeat until dough is 6 or 7 layers.
- Add a skim of filling with hands and spread evenly.
- Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients.
- Just make sure you finish with the dough on top, sort of like lasagna.
- Place pie in the oven, uncovered, about 45 minutes.
- The top becomes flaky.
- Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.
- Bake for 15 more minutes.
- This dish can be served warm or room temperature.
- It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.
Add Your Own Notes
Nutrition
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