Bosanska Pita od Tikvica i Mesa (Bosnian Zucchini and Meat Pie)
A savory pie made with thinly sliced zucchini, seasoned ground meat, onions, and a simple dough. This is a variation of the beloved Bosnian 'pita' (pie), offering a delightful combination of textures and flavors.
🧂 Ingredients
- 1 kg Zucchini(thinly sliced)
- 500 g Ground beef or lamb
- 2 medium Onions(finely chopped)
- 3 cloves Garlic(minced)
- 4 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- 1/2 cup Parsley(chopped (optional))
- 500 g Pita dough (filo or homemade)(thinly stretched)
- 100 g Butter or oil for brushing
👨🍳 Instructions
- 1
Preheat your oven to 190°C (375°F). Lightly grease a large baking dish (approx. 9x13 inches).
- 2
Prepare the zucchini: Slice the zucchini thinly (about 2-3 mm thick). You can use a mandoline for even slices. Place the slices in a colander, sprinkle with salt, and let them sit for about 20-30 minutes to draw out excess moisture. Gently press to remove more water and pat dry with paper towels.
- 3
Prepare the meat filling: In a skillet, heat 2 tbsp of vegetable oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Add the ground meat to the skillet. Break it up with a spoon and cook until browned. Drain off any excess fat.
- 5
Season the meat mixture with salt, pepper, and chopped parsley (if using). Stir well and remove from heat.
- 6
Assemble the pie: Lay one sheet of pita dough in the prepared baking dish, brushing it lightly with melted butter or oil. Repeat with another sheet, brushing each layer. Continue layering until you have about 4-5 sheets of dough at the bottom.
- 7
Arrange a layer of the salted and dried zucchini slices over the dough. Sprinkle about half of the meat filling evenly over the zucchini.
- 8
Layer another set of zucchini slices on top of the meat. Then, add the remaining meat filling.
- 9
Top with the remaining pita dough sheets, brushing each layer with butter or oil. Tuck the edges of the dough down into the sides of the dish to create a sealed pie.
- 10
Score the top of the pie into serving portions with a sharp knife. You can drizzle a little extra oil or melted butter over the top.
- 11
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and crispy, and the filling is cooked through.
- 12
Let the pie cool slightly before cutting and serving. It can be served warm or at room temperature.
💡 Pro Tips
- ✓Salting and draining the zucchini is essential to prevent a watery pie.
- ✓Use good quality pita dough. If making your own, ensure it's stretched very thin.
- ✓Don't overcrowd the pan when browning the meat; cook in batches if necessary.
- ✓The optional parsley adds a fresh herbaceous note to the savory filling.
🔄 Variations
- Add a layer of thinly sliced potatoes along with the zucchini for a heartier pie.
- Incorporate some crumbled feta cheese into the meat filling for a tangy twist.