Bosnian meat pie, called ‘burek’, is one of the most popular, traditional dishes served in Bosnia and Herzegovina. Generally, the pie (in Bosnian ‘pita’) is made with homemade phyllo dough, or as in some quicker versions, it can be also made with store-bought phyllo dough. The dough can be filled with either meat, cheese, potato, spinach or pumpkin.
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.
Ingredients :
- 2 packages of store-bought phyllo dough
- 3 eggs
- 500 g ricotta cheese
- 200 g butternut squash
- salt
- pepper
- butter and oil
Preparation :
- Mix the cheese, butternut squash, eggs, salt and pepper together. Set aside.
- Use a large soufflé or a deep pie dish for this one.
- Oil the bottom of the pan.
- Then put 1 sheet of filo dough and cover the bottom.
- Brush some butter over the filo dough. Repeat this again and then put some filling on.
- Repeat this until you use all of the filo dough sheets and filling.
- Top with butter and put into a preheated oven at 350°F for 30-45 minutes.
- Do check from time to time and brush additional butter on the top.
- Serve warm
- Enjoy as a dinner dish with a tomato salad.
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