this was my least favorite recipe. All I could taste was salt and oil from the cheddar cheese. i feel the cheddar cheese was too heavy for this dish and needed a cottage cheese to balance out this heavy flavor or either use 1/4 of the amount of cheddar cheese. I only used half of the ingredients and used 3/4 of the phyllo and still I took away about 3/4 of the filling out after I tasted and still this heavy cheddar taste makes it inedible, in my opinion. This recipe would be best without cheddar and just add cottage cheese ,egg, and spinach, maybe the feta cheese.
This recipe was delicious, took quite a bit of time to make, I didn't have enough filling to bring the ingredients to the top of the pan and not sure I really liked the sour cream and milk on the top. also 2 bags of spinach can mean a lot of things. my family did like the pie.
I have to disagree with the recipe. If you're trying to make actual Pita with spinach, you never put cheddar cheese in there. We don't even have cheddar cheese over there. Also sour cream?No. You use cottage cheese and spinach as the filling, phyllo dough will work just fine if you don't have the time (or the skill since it's somewhat difficult) to roll out Pita. <br/><br/>-An actual Bosnian woman.<br/><br/>Note: I asked my mother who is far more experienced with this, you can use sour cream but it would be 1 tablespoon of sour cream to half a container of Cottage cheese. However that's only if you really, really like sour cream.
No wonder this is delicious. In eastern Europe pita is one of the best and most frequently made dish, my family makes pita at least once or twice a week. I'm talking about the real Pita made with hand made dough, phyllo sheets are a good substitute for those who don't know how to make the dough but nothing tastes like Pita if it is not made all from scratch >> try a cabbage filling (the sauerkraut kind), boil a little to soften and add some milk and it will be delicious.
Pitas can be made with a lot of things: spinach, cottage cheese, potatoes, or meat. In Bosnia and Herzegovina the word burek refers only to the meat variant, while the one with cottage cheese being called sirnica, one with spinach and cheese zeljanica, one with potatoes krompiruša, and all of them are referred as pita (trans. pie). They can also be converted into a dessert dish, using apples and cinnamon as filling... but they can caramelize easily and than burn. The phyllo dough is a good substitute but it's not the same as making and stretching your own dough... I can't do it because my dough always breaks. The pouring of sour cream with milk (or just milk) is a characteristic step in making pita since it makes the food very soft. Pita it's not supposed to be crispy.
This recipe is fabulous. I am a lover of the greek spanikopita and the sour cream milk topping on this version really enhances the flavor!
This was an excellent recipe. It really came out well. The leftovers, I can assure you, did not last long. I did, however, skip step 23 which was the sour cream and milk mixture that was to go on top. I enjoy the crispy phyllo. I also did not have enough spinach and, subsequently, substituted some sauted vegetables. Great Food!!!!!!!
Great recipe. Authentic Flavor. Well worth the work put into it. I did however rinse the spinach before I drained it. Also I covered the pie loosely with foil after 15 minutes in the oven as it was quite brown by this time. I removed it again during the last 15 minutes. It came out perfect.