Yugoslavian Pita
Delight in the rich, flaky layers and savory filling of traditional Yugoslavian Pita, a Balkan dish that blends comforting flavors with impressive textures. This spinach and cheese pie features buttery layers of golden, crisp phyllo dough encasing a creamy mixture of fresh spinach, tangy feta, cottage cheese, and Greek yogurt, perfectly seasoned with salt and pepper. A simple combination of olive oil and melted butter ensures each phyllo sheet achieves the perfect balance of crispiness and richness. With its vibrant flavor and a satisfying crunch, this recipe is ideal as a main course, side dish, or even a crowd-pleasing appetizer. Ready in just over an hour and perfect for six servings, Yugoslavian Pita is a must-try for fans of Mediterranean-inspired baking. Serve it warm or at room temperature and watch it disappear from the table! Keywords: Yugoslavian Pita recipe, spinach and cheese pie, phyllo dough, savory Balkan dishes.
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Recipe Information
Ingredients
- 1 package phyllo dough
- 500 grams spinach
- 200 grams feta cheese
- 200 grams cottage cheese
- 3 eggs
- 200 grams plain Greek yogurt
- 100 milliliters olive oil
- 50 grams butter
- 1 teaspoon salt
- 0.5 teaspoon pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a rectangular baking dish with a little bit of olive oil to prevent sticking.
Wash the spinach thoroughly, remove any tough stems, and chop it finely. Place it in a large mixing bowl.
In the bowl with the spinach, crumble the feta cheese, add the cottage cheese, Greek yogurt, 2 of the eggs, salt, and pepper. Mix until well combined.
Melt the butter in a small saucepan or microwave. Combine the melted butter with the olive oil in a separate bowl. This mixture will be used to brush the phyllo layers.
Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
Place one sheet of phyllo dough in the prepared baking dish, letting the excess hang over the edges. Brush it lightly with the butter and olive oil mixture.
Layer another sheet of phyllo dough on top, brush it with the butter mixture, and repeat this process with 3 more sheets, brushing each one.
Spread half of the spinach and cheese mixture evenly over the phyllo layers.
Add another 4 layers of phyllo dough on top of the filling, brushing each sheet with the butter and oil mixture as before.
Spread the remaining half of the spinach and cheese mixture over the second phyllo layer stack.
Finish with 4 to 5 more layers of phyllo on top, brushing each sheet with the butter mixture, including the top layer. Fold in any overhanging edges for a tidy finish.
In a small bowl, beat the remaining egg and brush it over the top phyllo layer for a glossy finish.
Using a sharp knife, score the top layer of the pita into your desired serving sizes to make cutting easier after baking.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and crisp.
Remove from the oven and let it cool slightly before serving. Enjoy your Yugoslavian Pita warm or at room temperature.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 6460 mg | 281% | |
| Total Carbohydrate | 280.8 g | 102% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 25.4 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 758 mg | 58% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3848 mg | 82% | |
*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.
