Bosnian Cheese Pie (Pita Sirnica)

Mmm, cheese pita! I love pita in all variations. Growing up it was on our table every week. Pita with ground beef, pita with potatoes, pita with spinach, pita with pumpkin, pita with nothing – trust me, that one is my favorite, no joke! Every layer of the pastry is brushed with a generous amount of butter and then baked. When I was little I called it pita with nothing but that’s not the original name. Oh and let’s not forget pita with apples, walnuts, and cinnamon, or a sweet cheese pita version. Is your mouth watering yet?

Mom always made the phyllo pastry from scratch. I am not that ambitious and have stocked my freezer with premade packaged pastry from our local international store. It’s pretty close to homemade, my Dad approved. If there is no Bosnian pastry available to you, you can use Greek Phyllo Dough found in the frozen section of any store.

Ingredients:

8 sheets of Phyllo Pastry (also called Jufka and Kore za Pite)

32 oz Cottage Cheese
1 cup Sour Cream
1 cup Mozzarella Cheese
½ cup Feta Cheese
3 Eggs
1 teaspoon Salt
1 stick Butter, melted


Directions:
Get the pastry to room temperature. This is very important so they don’t break as they are very delicate. Once opened, keep them covered with a damp towel. The brand featured in picture has 8 sheets total. No pastry going to waste here.
Preheat your oven to 400 degrees F. In a large bowl beat the eggs. Mix in sour cream, all the cheeses, and salt. On a clean working surface place two sheets of pastry on top of each other. If you’re working with the Greek brand, use 4 sheets as they are much thinner.
Lightly brush the melted butter over the top sheet and then spread ¼ of the filling stopping at about 1 inch from the sides.
Gently start folding the sheets. You could also place the sheets on a clean tablecloth and lifting the end of it gets the sheets rolled. Spray a little water on the ends so that you can fold them under the rolls. Put the rolls in a greased pan. Repeat this tree more times. Use the leftover melted butter and brush over pita rolls, especially all the creases.
Bake in preheated oven for 45 minutes or until golden brown. The thinner sheets need less baking time, around 30 to 35 minutes.
When done let it cool before cutting. These are good cold as well as warm. Enjoy!

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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6 Comment

  1. Reply
    Hosting
    June 4, 2016 at 4:35 pm

    My family on my dad s side are all Bosnian refugees. My grandma makes the best cottage cheese pita i ve ever tasted. It s really refreshing to see posts like these, and it s nice to know that there are other families to whom the pita tastes like home.

    1. Reply
      allthatsjas
      June 7, 2016 at 1:09 pm

      Thanks for stopping in, Jeremy! Yes, nothing tastes more like home as pita does 😀

  2. […] shortcut version when I’m in a pinch yet still want to have pita. The same goes for a pita with cheese and the one with cheese and […]

  3. […] breakfast on Saturday morning, Jess tackled a recipe for pita sirnica (cheese pie) made with kore za pitu, which is the Serbian name for a pastry dough better known in […]

  4. Reply
    Jas
    June 21, 2012 at 1:58 pm

    Hi Farmgirl,
    you spelled it correct 🙂
    I forgot pumpkin pita mostly because I’m not a fan. The method is the same as for cheese pita, just add grated or diced zucchini (or pumpkin). Before you add it to the cheese mixture though, salt it and let it “sweat”. Then squeeze genly the excess moisture. If you like more pumpkin flavor, use less cheese.

  5. Reply
    farmgirl
    June 21, 2012 at 1:53 am

    I love sirnica (sorry if I spelled it wrong). If you have time, please post the pumpkin pita recipe. Dinka’s made it and I love it too. Could I use zucchini rather than pumpkin?

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