Bosnian Pita Phyllo Pie
A savory pastry with layers of handmade phyllo dough with contents like cheese, spinach, or meat
Print Recipe
Pin Recipe
Servings: 8 Servings
Calories: 465 kcal
Equipment
- Large Skillet
- 9x13 inch baking dish
- Pastry brush
- Mixing bowl
- whisk
Ingredients
- 1 package of phyllo dough 16 oz
- 1 pound of ground beef or lamb
- 1 onion diced
- 1 tablespoon of paprika
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 3 eggs
- 1/2 cup of sour cream
- 1/2 cup of milk
- 1/2 cup of vegetable oil
- 1/2 cup of crumbled feta cheese
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, cook the ground meat and onion over medium-high heat until the meat is browned and the onion is soft.
- Add paprika, salt, and pepper to the skillet and stir to combine.
- In a separate bowl, whisk together the eggs, sour cream, milk, and vegetable oil until well combined.
- Place a sheet of phyllo dough in a 9x13 inch baking dish and brush with the egg mixture.
- Repeat this process until you have used half of the phyllo sheets.
- Spread the meat mixture over the phyllo sheets, and sprinkle with crumbled feta cheese.
- Add another layer of phyllo sheets, brushing each sheet with the egg mixture.
- Continue this process until all the phyllo sheets are used up.
- Brush the top layer with the remaining egg mixture.
- Bake for 30-40 minutes, or until the phyllo is golden brown and crispy.
- Let it cool for 10 minutes before serving.
Notes
Tips and Tricks
Brush the phyllo dough with the egg mixture as you layer it to ensure a crispy texture. Let the pita cool for 10 minutes before slicing to help it set. Use a sharp knife to cut the pita to avoid crushing it.Nutrition
Serving: 1serving | Calories: 465kcal | Carbohydrates: 28g | Protein: 18g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 117mg | Sodium: 675mg | Potassium: 264mg | Fiber: 1g | Sugar: 2g
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
