There are
several kinds of pita depending on which filling you choose:
1. Burek (BOO-rek)
(meat
filling)
In large bowl,
combine:
1 lb. meat, ground (500 g)
1 onion, finely diced
1 potato, grated
1 t. black pepper (5 ml)
1/3 c. warm water (75 ml)
1 1/2
t. salt (7.5 ml) 1/2
t. salt (7.5 ml)
2. Sirnica (SEER-nee-tsah)
(cheese filling)
In large
bowl, combine:
16 oz. cottage cheese (500g)
2 eggs
scant 1/2 c. flour (100g)
salt
3. Zeljanica (zel-YAH-nee-tsah)
(spinach and cheese filling)
In large bowl, combine:
6
c. fresh spinach, chopped (1.5 L), or 10-oz. package frozen
spinach (300g)
Sprinkle with salt. Squeeze out all water and add to cheese filling
(above).
4. Krompirusa (kroom-PEER-oo-shah)
(potato filling)
In large bowl, combine:
3 large potatoes, grated
1 small onion, grated
1 small carrot, grated (optional)
1 T. salt
Directions
Have ready:
12 phyllo pastry sheets, thawed (about an 8
oz./250 g package of frozen phyllo dough)
prepared filling
Place one sheet of phyllo dough on a
kitchen towel and spread a little oil on it. Spoon the
filling onto the long edge of the dough, in a long row -about 1 inch
wide and about 2 inches from the edge of the dough. Roll the
dough into a thin tube, starting at the long edge with the
filling.
Coil the tube into a spiral (like a cinnamon roll). Place on a greased
9x13 pan or cookie sheet, and brush the top with a bit of oil.
Repeat procedure until you have used all the filling. Bake about 30
minutes in preheated 350°F oven (180°C) until golden brown in
color. Brush with butter. Serve with plain yogurt.
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Zeljanica cut into lengths, served with yogurt
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