Kosovar Spinach and Cheese Pastry
Pita me Spinaq
A savory and flaky pastry filled with a delicious mixture of spinach, feta cheese, and herbs. This traditional dish is made with layers of thin dough, offering a delightful balance of textures and flavors. It's a versatile dish, often served as a main course or a side.
🧂 Ingredients
- 4 cups All-purpose flour
- 1.5 tbsp Salt
- 380 ml Water
- 5 tbsp Vegetable oil
- 1/2 cup Extra vegetable oil for brushing
- 400 g Frozen spinach leaves, thawed and squeezed dry
- 500 g Feta cheese, crumbled
- 250 g Ricotta cheese
- 1/2 tsp Salt (for filling)
- 1/4 tsp Ground black pepper
- 1 tbsp Nigella seeds (optional, for decoration)
👨🍳 Instructions
- 1
Make the dough: In a large bowl, combine flour, salt, and water. Mix until a dough forms. Knead on a lightly floured surface for about 10 minutes until elastic. Add the 5 tbsp of vegetable oil and knead for another minute. Cover the dough with plastic wrap and let it rest in a warm place for at least 30-45 minutes.
💡 Tip: Kneading well develops the gluten, which is crucial for stretching the dough thinly. - 2
Prepare the filling: In a separate bowl, combine the thawed and well-squeezed spinach, crumbled feta cheese, ricotta cheese, 1/2 tsp salt, and black pepper. Mix well until all ingredients are evenly distributed.
💡 Tip: Ensure the spinach is very dry to prevent a soggy filling. - 3
Assemble the pastry: Divide the dough into two equal balls. On a lightly oiled surface, flatten each ball into a very thin pancake. Place one flattened dough onto an oiled baking tray, brush with oil, and cover with plastic wrap. Repeat with the second dough ball and place it on top of the first, brush with oil, and cover again. Let it rest for 10 minutes.
💡 Tip: Using oil on the surface and between layers helps create flaky layers. - 4
Stretch the dough: Carefully stretch the dough from the center outwards, creating a large, thin sheet. You can use a large baker's cloth or cheesecloth underneath to prevent sticking. Once stretched, remove the cloth and place the dough back onto the oiled baking tray.
💡 Tip: Be patient when stretching; if the dough resists, let it rest for a few minutes before continuing. - 5
Add the filling: Spread the spinach and cheese mixture evenly over the stretched dough, leaving a border of about 2 inches. Fold the edges of the dough inwards to enclose the filling, creating a rustic pie shape.
💡 Tip: Ensure the filling is not too wet to avoid making the pastry soggy. - 6
Bake the pastry: Brush the top of the pastry with oil. Sprinkle with nigella seeds if desired. Bake in a preheated oven at 180°C (350°F) for 35-45 minutes, or until golden brown and crispy.
💡 Tip: Baking time may vary depending on your oven; check for golden brown color. - 7
Serve: Let the pastry cool slightly before cutting and serving. It is best enjoyed warm.
💡 Tip: This pastry can be served as a main course with a side salad or as a snack.
💡 Pro Tips
- ✓For a more authentic flavor, you can add finely chopped fresh dill or parsley to the spinach filling.
- ✓If you don't have enough time to make the dough from scratch, you can use store-bought phyllo dough, following the layering instructions.
- ✓Ensure the dough is stretched very thin to achieve the characteristic flakiness of Kosovar pastries.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add sautéed leeks or onions to the spinach filling for extra flavor.
- Use a mix of cheeses like cottage cheese, feta, and a touch of mozzarella for a creamier filling.
- For a meat version, add cooked minced beef or lamb to the spinach and cheese mixture.