Bosnian Pita Phyllo Pie With Spinach Filling Food

PITA SIRNICA (BOSNIAN CHEESE PITA)

Steps:

• Take a large bowl and put in it cottage & mozzarella cheese. Two eggs and salt to taste. Mix well all the ingredients.
• Spread a phyllo sheet on the table. Grease it with melted butter and cover it with another layer of phyllo pastry.
• Spread a little bit of filling over the shorter edge of the dough.
• Roll the phyllo sheets like a cigarette.
• Put the phyllo sheets on the baking tray and rotate them as a spiral.
• Repeat steps 2-5 until you will use all the filling and phyllo pastry.
• With a brush, spread all the remaining butter evenly on the entire surface of the Sirnica.
• Optionally, for an extra taste and texture, pour some of your favorite seeds over. I used sesame, flax, pumpkin, and sunflower seeds.
• Preheat the oven to 350°F (180°C). Bake the Bosnian Pita for about 35 minutes.
• p id="instruction-step-10″>10. Let it cool down for 10 minutes. It's ready to be served.

SPINACH PHYLLO HAND PIE

Steps:

• Melt 1 stick of the butter in a large skillet over medium heat. Add the garlic and onion and cook until the onion is softened, 2 to 3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce to a simmer and let the mixture thicken for 1 to 2 minutes. Season with salt and pepper. Stir in the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until the spinach is fully wilted. Set the mixture to cool to room temperature, about 20 minutes.
• Preheat the oven to 375 degrees F.
• Melt the remaining 1 stick butter in a small saucepan. Spray a baking sheet with nonstick cooking spray and set aside.
• On a clean work surface, halve and trim the phyllo sheets into 18 rectangular pieces (5 1/3 inches by 9 inches). Layer 3 phyllo sheets, brushing the top of each layer with melted butter. (Cover the remaining phyllo dough with plastic wrap and a damp cloth to keep from drying out.) Place 1/4 cup of the filling about 1 inch from the bottom of the phyllo rectangle. Fold the corner of the phyllo dough over the filling, creating a triangular filled pocket. Continue to fold, keeping the triangle shape, until completely sealed. Place it sealed-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 hand pies.
• Brush the top of the phyllo triangles with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or at room temperature.

SPINACH PIE

Steps:

• Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.