Bosnian Pita Phyllo Pie with Spinach Filling
Discover the authentic flavors of the Balkans with this irresistible Bosnian Pita Phyllo Pie with Spinach Filling. This traditional savory pastry begins with delicate layers of phyllo dough, brushed with a rich butter and olive oil blend for a perfectly crisp, golden crust. Filled with a vibrant mix of fresh spinach, creamy feta cheese, and a hint of sour cream, this dish offers a delightful balance of earthy and tangy flavors. Coiled into a stunning spiral shape, it's as visually impressive as it is delicious. Perfect for brunches, family dinners, or as a centerpiece for any special occasion, this spinach pita is best served slightly warm or at room temperature. With only 30 minutes of prep time and simple step-by-step instructions, it’s an approachable and crowd-pleasing recipe you’ll make again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 sheets Phyllo dough sheets
- 500 grams Fresh spinach
- 200 grams Feta cheese
- 2 large Eggs
- 120 grams Sour cream
- 100 grams Butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a large baking pan with olive oil or butter.
Thoroughly wash and dry the spinach. Chop it finely and place it in a large bowl.
Crumble the feta cheese into the bowl with the spinach. Add the eggs, sour cream, salt, and black pepper, and mix well until combined to create the filling.
Melt the butter gently in a small saucepan or microwave. Mix in the olive oil and set aside.
Lay a sheet of phyllo dough on a clean surface. Lightly brush the surface with the butter and oil mixture.
Place another sheet of phyllo dough on top of the first one and brush it with butter as well.
Spoon a line of the spinach filling horizontally along one edge of the phyllo dough. Roll the phyllo dough over the filling tightly to form a log.
Transfer the filled phyllo log to the prepared baking pan. Start at the center of the pan and coil the log into a spiral shape.
Repeat the process with the remaining phyllo sheets and filling, adding each filled log to the pan to continue the spiral pattern.
Brush the entire pie generously with the remaining butter and oil mixture to ensure a golden, crispy crust.
Bake in the preheated oven for 40-45 minutes, or until the pie is golden brown and crisp.
Allow the pita to cool slightly before slicing into wedges and serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.1 g | 254% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 7596 mg | 330% | |
| Total Carbohydrate | 205.6 g | 75% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 8.9 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1693 mg | 130% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
