Mama’s homemade pita

Now, this truly is a family recipe so it is a real treat that I am sharing it. Everyone that knows me has sampled this treat and the response is always great. This isn’t the pita everyone thinks, this is more of a ‘pie’ made with filo pastry originating from Bosnia. There are lots of different types that you can make. Cheese, potato, meat, spinach, butternut squash, you get the gist. They’re great for breakfast, lunch and dinner!

for the cheese pita you will need:

  • 3 eggs
  • 1/2 tsp salt
  • 500g cottage cheese
  • 300ml creme fraiche
  • 100g feta cheese – grated (optional)
  • knob of butter – melted
  • pack of fresh filo pastry (avoid frozen as they always break)

Firstly, pre-heat your oven to 200C, or 180C for fan assisted. Then lightly grease a baking tray.

Next whisk the eggs with the salt and then add the cottage cheese, creme fraiche and feta cheese and mix well.

Lay out your filo pastry, if the sheets are really big cut them in half. To fill firstly brush lightly with the melted butter then spoon approximately 2 tablespoons of mixture over the sheet. Fold over the top and bottom of the filo by about an inch and then roll the sheet loosely from side to side and place into baking tray.


Repeat until you have used up all of your filling and then brush the tops of the rolled pita with butter.

Repeat until you have used up all of your filling and then brush the tops of the rolled pita with butter. Place in the oven and bake for 15-20 minutes or until light golden brown.

Eat with Kefir or drinking yogurt for the authentic Bosnian experience.

note. To make potato pita start by finely chopping 1 medium onion or 4 shallots and then grate in 1 large potato (if you would like to make meat pita then add 200g of lean beef mince at this stage). Mix well with salt, black pepper and oil. Fill and roll the filo in the same way and bake for around 25-30 minutes or until light golden brown.

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