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25. Bosnian Pita Sirnica Recipe

Bosnian Pita Sirnica Recipe

A savory, cheesy, and rich pastry that highlights the skill of hand-making phyllo dough with a smooth cheese filling.
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5 from 1 vote
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Main Course, Snack
Cuisine: Bosnian
Keyword: Bosnian Pita Sirnica Recipe
Servings: 8 Servings
Calories: 358 kcal
25. Bosnian Pita Sirnica Recipe

Equipment

  • Large mixing bowl
  • 9-inch (23 cm) round baking dish
  • Basting brush
  • Sharp knife

Ingredients

  • 16 sheets of phyllo dough
  • 1 lb. of feta cheese
  • 5 eggs
  • 1/2 cup of sour cream
  • 1/4 cup of vegetable oil
  • Salt and pepper to taste
  • 1/4 cup of chopped parsley or chives for garnish optional

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large mixing bowl, crumble the feta cheese and beat in the eggs.
  • Add the sour cream, vegetable oil, salt, and pepper to the cheese mixture and mix well.
  • Grease a 9-inch (23 cm) round baking dish with oil or butter.
  • Place 1 sheet of phyllo dough in the dish, and brush it lightly with oil.
  • Repeat with the remaining sheets of phyllo dough, brushing each one with oil before placing the next sheet on top.
  • Once you have layered 8 sheets of phyllo dough, pour the cheese mixture evenly over the top.
  • Layer the remaining sheets of phyllo dough on top of the cheese mixture, brushing each one with oil as you go.
  • Use a sharp knife to cut the top layer of phyllo dough into diamond shapes, being careful not to cut through the bottom layer.
  • Bake the Pita Sirnica in the preheated oven for 35-40 minutes, or until golden brown on top.
  • Allow the Pita Sirnica to cool for a few minutes before cutting into serving portions.
  • Garnish with chopped parsley or chives (optional) and serve.

Notes

Tips and Tricks

Make sure the phyllo dough is at room temperature before using it.
Keep a damp towel over the unused phyllo dough to prevent it from drying out.
Brush each layer of phyllo dough with oil or melted butter to prevent it from sticking together.
Cut the phyllo dough into diamond shapes before baking to make it easier to serve.
Allow the Prijesnac to cool for a few minutes before cutting to prevent it from falling apart.
 

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 20g | Protein: 15g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 168mg | Sodium: 1024mg | Potassium: 161mg | Fiber: 1g | Sugar: 2g
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