Go Back
–+ servings

Bosnian Pita Sirnica Recipe

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

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

Equipment

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

Method

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

Nutrition

Serving1servingCalories358kcalCarbohydrates20gProtein15gFat24gSaturated Fat10gCholesterol168mgSodium1024mgPotassium161mgFiber1gSugar2g

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.
 

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!