Entree: Bosnia and Herzegovina – Central Culinary Region – Pita sa mesom (Baked layered phyllo pastry filled with seasoned ground meat)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) phyllo dough, thawed if frozen, about 12–16 sheets
- 1 lb (454 g) ground beef
- 1 large onion, finely chopped (approx. 150 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) melted butter, plus extra for brushing
- 1 large egg (approx. 50 g), beaten, for egg wash
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) sweet paprika
- 1/4 tsp (1 g) ground cumin
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/4 cup (60 ml) warm water

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a 10–12 inch (25–30 cm) round baking pan or line with parchment.
2. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 6–8 minutes. Add the garlic and cook 30 seconds more.
3. Add 1 lb (454 g) ground beef to the skillet. Brown, breaking up with a spoon, until no pink remains, about 8–10 minutes. Stir in salt, pepper, paprika, cumin, and 2 tbsp (8 g) parsley. Remove from heat and stir in 1/4 cup (60 ml) warm water to moisten the filling. Let cool slightly.
4. Brush the bottom of the prepared pan with melted butter. Layer 6–8 sheets of phyllo dough, brushing each sheet lightly with melted butter (keep remaining phyllo covered with a damp towel to prevent drying).
5. Spread the cooled meat filling evenly over the layered phyllo. Top the filling with the remaining phyllo sheets, brushing each with melted butter as before. Tuck edges into the pan to seal.
6. Brush the top with beaten egg (1 large egg (approx. 50 g)). Using a sharp knife, score the top pastry into serving pieces to make slicing easier after baking.
7. Bake in the preheated oven until the pastry is puffed and deep golden brown, about 30–40 minutes. If the top browns too quickly, cover loosely with foil.
8. Remove from oven and let rest 10 minutes before slicing and serving. Garnish with extra chopped parsley if desired.