Bosnialainen Pitta ???

pitta-tyypin...ja pita-leivän,sen reseptejä on netti pullollaan.

Pita di Spinaku

Ingredients:
2 - 10 oz. pks. frozen spinach
4 eggs
1 pound cottage cheese, farmer cheese, or Greek feta cheese, crumbled
dash of salt
4 1/2 - 5 cups unbleached flour
2 tsp. salt
2-2 1/2 cups water
2 sticks butter melted

Filling:
Prepare spinach according to package. Strain and let cool.
Combine cheese, eggs, 1 tbs. of the melted butter and dash of salt. Set aside.

Crust:
In a large bowl, sift 4 1/2 cups flour.
Add 2 tsp. salt and mix with a fork.
Slowly add the water and work dough with fingertips to form a soft, smooth, elastic ball.
Knead for 10 minutes, adding more sifted flour or water if needed. Do not let the dough get tough. Cover and let stand for 15 minutes.
Split dough in half to form 2 pieces.
Roll one piece of dough until thin and the size of the shallow rectangular pan you will use for the pie (approx. 14"L x 12"W x 1"D).
Spread the dough with some of the melted butter.
With a knife, draw a small circle in the center and cut from the outside of the circle to form a "sun" pattern with 8 cut sections.

Turn one piece over onto the circle and butter the top of that section. Repeat the same procedure with each section, layering them on top of each other, but leave the 8th section unbuttered. Refrigerate.
Repeat the same procedure with the second piece of dough and refrigerate as well.

Remove 1st chilled piece of dough. Sprinkle with flour and roll out until dough is one inch bigger than the pan. Place rolled out dough in buttered pan. Add spinach filling and spread.

Roll out 2nd chilled piece of dough so that it overlaps at least one inch on all sides of the pan. Place over spinach filling and tuck edges into side of pan to form a thick crust. Brush top with remaining melted butter.

Bake at 450 for 15 minutes, lower heat to 400 and bake for 15 minutes longer, or until golden and crispy. Remove from oven, cut into squares. Yields about 18 pieces.





Bosnian Pita (phyllo pie) with Spinach Filling

Ingredients
1 package thawed phyllo pastry sheet
2 bags washed fresh spinach
1 egg
1/4 cup sour cream (can use low fat)
1/2 lb feta cheese, crumbled
1 cup shredded mild cheddar cheese
olive oil
1 1/2 teaspoons salt
low-fat milk
low-fat plain yogurt (optional)
Directions
1WASH HANDS (This recipe requires you to work with the food directly with your hands).
2Preheat oven to 350.
3Wash and drain spinach.
4Chop spinach and put in a big glass bowl.
5Add salt and mix with hands.
6Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable.
7The water in spinach will make the filling bitter so do not skip this step.
8Drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner.
9Transfer drained spinach into a new bowl.
10Add egg, and sour cream.
11Fold in feta and cheddar cheese.
12Put some olive oil in a small bowl.
13Grease a 9"*13" glass or metal baking pan.
14Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface.
15TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking) Place one sheet of dough into the pan and cut away excess.
16Brush with oil, using either your hands or a pastry brush.
17Repeat until dough is 6 or 7 layers.
18Add a skim of filling with hands and spread evenly.
19Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients.
20Just make sure you finish with the dough on top, sort of like lasagna.
21Place pie in the oven, uncovered, about 45 minutes.
22The top becomes flaky.
23Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.
24Bake for 15 more minutes.
25This dish can be served warm or room temperature.
26It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.