Pita Sirnica Bosnian Cheese Pita 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.

CHEESE PITA

Steps:

• thaw phyllo.
• preheat oven to 350 degrees.
• lay thawed phyllo on a flat surface and cover with damp tea towel.
• mix cheese, eggs and salt - set aside.
• on an 11" x 17" greased baking pan lay phyllo to cover.
• brush with melted butter.
• repeat until there are six layers.
• spread cheese filling evenly over phyllo, leaving about 1/2" around the edges.
• cover with phyllo brushed with butter.
• repeat until there are eight layers.
• tuck in egdes.
• brush top lightly with butter.
• bake until top browns, approximately 30 minutes.

BOSNIAN PITA (PHYLLO PIE) WITH SPINACH FILLING

Steps:

• 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.