Entree: Serbia – Пита са месом ➤ Pita sa mesom (Savory layered pastry pie filled with seasoned ground meat)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 40 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) ground beef
- 1 medium onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (7 g) salt, adjust to taste
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 cup (120 ml) water or beef broth
- 1 package (16 oz / 450 g) phyllo (yufka) dough or thin rolled dough
- 1/2 cup (113 g) unsalted butter, melted
- 1 large egg, beaten (for egg wash)
- 2 tbsp (30 ml) sour cream or plain yogurt (optional, to brush for sheen)

Instructions

1. Preheat oven to 375°F (190°C). Lightly butter a 9x13-inch (23x33 cm) baking dish.
2. Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes.
3. Add the minced garlic and cook 1 minute more. Increase heat to medium-high and add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes.
4. Stir in the paprika, black pepper, and salt. Pour in the water or broth and simmer until the liquid is mostly absorbed, about 4–5 minutes. Remove from heat and stir in the chopped parsley. Let the filling cool slightly.
5. Unwrap the phyllo dough and keep it covered with a damp towel to prevent drying. Brush the bottom of the prepared baking dish with melted butter. Lay one sheet of phyllo in the dish, brushing it lightly with butter, and repeat layering 4–5 sheets.
6. Spread half of the meat filling evenly over the layered phyllo. Continue layering 4–5 phyllo sheets, brushing each with butter, then spread the remaining meat filling. Finish with 4–6 phyllo sheets on top, brushing each layer with butter.
7. Trim excess dough, tuck edges in, and brush the top with beaten egg (and optionally a thin smear of sour cream or yogurt for extra shine). Score the top gently into portions with a sharp knife.
8. Bake in the preheated oven until the phyllo is golden brown and crisp, about 30–40 minutes. Let rest 10 minutes before cutting and serving.