Bosnian cheese pie aka pita sirnica is one of the popular pastries enjoyed not only in Bosnia but across the Balkan peninsula. Traditionally, the dough is made from scratch but the convenience of the ready dough available in stores fits my busy schedule.
I love pita in all variations. Growing up it was on our table every week as it is Bosnian staple. Pita is a general term for stuffed pastry, but they all have a specific name based on the stuffing.
Besides cheese pie or pita sirnica, there’s a meat pita aka burek, pita with potatoes aka krompirusa, pita with spinach aka zeljanik, pita with pumpkin, egg pie, pita with…nothing – trust me, that one is my favorite, no joke! To make this pita, actually called maslenica or buttered pita (roughly translated), 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 because there is no filling.
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.
Pita is almost always rolled and then coiled into one big round or into small spirals like I did with burek. The store-bought filo is not as pliable so I just place the rolls next to each other. There’s also an option of layering the pastry sheets and filling. You can see some beautiful pitas featured by Ksenia at At The Immigrants Table. Seeing them, I get instantly homesick but with every bite of my cheese pie, it’s like getting a slice of home.
How to make Bosnian Cheese Pie aka Pita SirnicaHow to make #Bosnian cheese #pie, aka #pita #sirnica. Delicious pie made with #cheese stuffed… Click To Tweet
- 1 package of Bosnian phyllo pastry (or 1/2 package Greek style phyllo dough)
- 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
~ Free Tip ~
Add one sliced green onion to the cheese filling for a piquant flavor.
- First, 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 the picture above has 8 sheets total.
- Next, in a large bowl beat the eggs. Mix in sour cream, all the cheeses, and salt.
- Preheat oven to 400 degrees Fahrenheit.
- Then, on a clean working surface place two sheets of pastry on top of each other. If you’re working with the Greek brand, use 5 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 lift the end of it to get the sheets rolled. Spray a little water on the open ends so that you can fold them under the roll. Put the roll 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. NOTE: Oven temperatures vary, so keep your eye on the pie during the last 10 minutes of baking.
- Let it cool slightly before cutting.
- Serve warm or cold. Enjoy!
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