Entree: Bosnia and Herzegovina – Southern Culinary Region – Pita sa sirom (Layered Balkan phyllo pastry filled with savory white cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Additional 10 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 package (16 oz (450 g)) phyllo dough or yufka sheets, thawed if frozen
- 10 oz (280 g) crumbled feta cheese or local white brined cheese
- 1 cup (240 g) ricotta or cottage cheese
- 3 large eggs
- 1/2 cup (120 ml) plain yogurt
- 1/4 cup (60 ml) milk
- 4 tbsp (60 ml) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste (reduce if cheese is very salty)
- 1/2 tsp (1 g) black pepper
- 1/4 cup (15 g) chopped fresh parsley (optional)

Show original ingredient measurements

- 1 package (16 oz / 450 g) phyllo dough or yufka sheets, thawed if frozen
- 10 oz (280 g) crumbled feta cheese or local white brined cheese
- 1 cup (240 g) ricotta or cottage cheese
- 3 large eggs
- 1/2 cup (120 ml) plain yogurt
- 1/4 cup (60 ml) milk
- 4 tbsp (60 ml) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste (reduce if cheese is very salty)
- 1/2 tsp (1 g) black pepper
- 1/4 cup (15 g) chopped fresh parsley (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Preheat the oven to 375°F (190°C). Grease a 10 x 14 in (36 cm) (25 x 13 3/4 in (35 cm)) rectangular baking pan with 1 tbsp (15 ml) melted butter and 1 tbsp (15 ml) oil.
2. In a bowl, combine crumbled feta and ricotta, then whisk in eggs, yogurt, milk, remaining melted butter, 1 tbsp (15 ml) oil, salt, pepper, and chopped parsley until a spreadable filling forms.
3. Lay one sheet of phyllo in the prepared pan, allowing edges to overhang. Brush the sheet lightly with the butter-oil mixture. Repeat with 4 more sheets, brushing each layer.
4. Spread one-third of the cheese mixture evenly over the layered sheets. Cover with 2 phyllo sheets, each brushed, then another third of the cheese mixture. Repeat layering ending with 5–6 phyllo sheets on top, brushing each with the butter-oil mixture.
5. Tuck in overhanging edges to seal, then score the top in serving-size squares or diamonds to ease cutting after baking.
6. Bake in the preheated oven for 35–45 minutes, until the top is deep golden brown and crisp.
7. Remove from oven and let rest 10 minutes. Cut fully along the pre-scored lines and serve warm or at room temperature.

1. Preheat the oven to 375°F (190°C). Grease a 10 x 14 in (25 x 35 cm) rectangular baking pan with 1 tbsp (15 ml) melted butter and 1 tbsp (15 ml) oil.
2. In a bowl, combine crumbled feta and ricotta, then whisk in eggs, yogurt, milk, remaining melted butter, 1 tbsp (15 ml) oil, salt, pepper, and chopped parsley until a spreadable filling forms.
3. Lay one sheet of phyllo in the prepared pan, allowing edges to overhang. Brush the sheet lightly with the butter-oil mixture. Repeat with 4 more sheets, brushing each layer.
4. Spread one-third of the cheese mixture evenly over the layered sheets. Cover with 2 phyllo sheets, each brushed, then another third of the cheese mixture. Repeat layering ending with 5–6 phyllo sheets on top, brushing each with the butter-oil mixture.
5. Tuck in overhanging edges to seal, then score the top in serving-size squares or diamonds to ease cutting after baking.
6. Bake in the preheated oven for 35–45 minutes, until the top is deep golden brown and crisp.
7. Remove from oven and let rest 10 minutes. Cut fully along the pre-scored lines and serve warm or at room temperature.