Entree: Bosnia and Herzegovina – Northern Culinary Region – Pita zeljanica (Savory layered phyllo pie filled with spinach and fresh white cheese and eggs)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 lb (450 g) phyllo dough, about 12 sheets
- 6 tbsp (90 ml) unsalted butter, melted, plus extra for brushing
- 2 lb (900 g) fresh spinach, washed and stems removed
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 large eggs (approx. 150 g total)
- 8 oz (225 g) fresh white cheese, crumbled (feta or local sir)
- 1/2 cup (120 g) plain yogurt or sour cream
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (1 g) nutmeg, freshly grated if available
- 1 tbsp (15 ml) water (only if needed to loosen filling)
- 1 tbsp (15 ml) sesame seeds (optional)

Instructions

1. Preheat the 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. Sauté the chopped onion until soft and translucent, about 5–7 minutes. Add the spinach in batches and cook until wilted and most moisture has evaporated, about 4–6 minutes. Remove from heat and let cool slightly.
3. Transfer the wilted spinach and onions to a clean towel or fine sieve and press or squeeze out as much liquid as possible. Chop the drained spinach coarsely and place in a mixing bowl.
4. Add the crumbled white cheese, eggs, yogurt or sour cream, salt, pepper, and nutmeg to the spinach. Mix until combined; add 1 tbsp (15 ml) water only if the mixture seems too dry.
5. Place one sheet of phyllo in the prepared dish and brush lightly with melted butter. Repeat layering 4–5 sheets, brushing each with butter. Spread half the filling evenly over the layered phyllo.
6. Layer another 4–5 phyllo sheets, brushing each with butter, then spread the remaining filling. Finish with the remaining phyllo sheets, brushing the top generously with butter. Trim edges and tuck in as desired.
7. Score the top gently with a sharp knife into serving portions and sprinkle with sesame seeds if using.
8. Bake in the preheated oven until the top is deeply golden and crisp, 35–45 minutes. Let rest 10 minutes before cutting and serving.