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    You are in: Home / Recipes / Bosnian Pita (phyllo pie) with Spinach Filling Recipe
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    Bosnian Pita (phyllo pie) with Spinach Filling

    Average Rating:

    7 Total Reviews

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    • on April 20, 2014

      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.

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    • on September 02, 2013

      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.

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    • on June 23, 2006

      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.

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    • on May 18, 2006

      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 krompiruĊĦa, 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.

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    • on December 28, 2005

      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!

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    • on July 11, 2004

      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!!!!!!!

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    • on November 12, 2003

      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.

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    Nutritional Facts for Bosnian Pita (phyllo pie) with Spinach Filling

    Serving Size: 1 (57 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 156.5
     
    Calories from Fat 115
    73%
    Total Fat 12.8 g
    19%
    Saturated Fat 8.3 g
    41%
    Cholesterol 69.7 mg
    23%
    Sodium 853.6 mg
    35%
    Total Carbohydrate 1.7 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 1.3 g
    5%
    Protein 8.5 g
    17%

    The following items or measurements are not included:

    phyllo pastry sheets

    fresh spinach

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