Bosnian Pita (phyllo pie) with Spinach Filling

Recipe by kristin ei
READY IN: 1hr 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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