Bosnian Pita Phyllo Pie – Cheese & Spinach [Recipe]
This low-fat recipe comes courtesy of one of our amazingly talented clients, Laura. Mother of 3 and wife of Sarajevo-born entrepreneur, Saša, Laura has her hands full trying to keep all 5 mouths & bellies happy!
The cuisine of Bosnia-Herzegovina is mostly delicious, comfort food – but not the kind we typically know in the western world because it is all lovingly scratch-made with fresh, whole food ingredients. It very closely relates to the bold and bright flavors of the mediterranean and middle eastern countries.
Traditionally meaty but sweet, it can be light yet hearty and healthy but sometimes a little high in fat. Finding the right balance so you can hit your macros is a challenge! Luckily for us, Laura’s become a bit of a pro. Here’s a macro-friendly version of a Bosnian Pita pie – think spanakopita but tastier!
Bosnian Pita Phyllo Pie
- 6 oz fat free feta cheese
- 1 cup sour cream
- 15 sheets phyllo pastry
- 280 grams reduced fat feta cheese chunks
- 425 grams low fat cottage cheese
- 8 cups chopped frozen spinach
- Pre-heat oven to 375º F.
- Thaw and drain spinach.
- Thaw Phyllo dough sheets and unwrap one sleeve.
- In a large bowl, mix all the cheese, sour cream and spinach together.
- Using a 9 x 11 baking dish (or you can use a circular shaped pan), line with non-stick spray and two phyllo sheets.
- Top with 8 spoons of the cream cheese, spinach mix and then layer two more sheets of phyllo pastry. Repeat this step until the final layer. For the very last layer you will use 3 sheets of phyllo pastry.
- Spray a little non-stick spray not he top layer and then bake for 30-40 minutes or until the pie is golden brown.
What’s your culinary heritage? Have you found ways to make some of your favorite home comfort foods more macro friendly? Please share them with us in the Own Your Eating Lifestyle group!