Serbian Spinach Pita
Golden, flaky layers with the creamiest filling inside… ✨
This Serbian-style Spinach Pita is one of our family's favorite comfort foods — simple, wholesome & so versatile. You can make it with spinach (like this one!) or do just cheese no spinach, or switch it up with potatoes, onions, or even ground beef.
Perfect fresh out of the oven, or enjoyed at room temp with a little yogurt or a crisp salad on the side. 🤍
I've been making it for decades, ever since my mother taught me as a child 😊 & have been wanting to add it to my blog to have it written down for my kiddos to be able to look back on as an easy reference, as well as share with you all.
This recipe is so special to my heart... hope you enjoy it as much as we do!
Spinach Pita (Pita sa Spanaćem)
INGREDIENTS :
• 1 (16 oz) package organic phyllo dough (thawed if frozen) -- I get mine from Whole Foods, however many groceries have it just be sure to look in the freezer area.
• 1 (16 oz) bag frozen chopped spinach, thawed & well-drained (if using fresh spinach, use about 2 cups & be sure to chop it up well!)
• 16 oz organic cottage cheese
• 1 cup organic plain yogurt
• 1 cup feta cheese, crumbled (optional — if not using feta, season filling lightly with salt)
• 3 organic eggs
• ¼ cup extra virgin olive oil
INSTRUCTIONS :
1. Preheat oven to 350°F (175°C). Lightly grease a 9x13" baking dish with olive oil.
2. Make filling:
• In a large bowl, combine drained spinach, cottage cheese, yogurt, feta (if using) & eggs. *If not using feta, add a 1-2 tsps of salt.
• Mix until well combined.
3. Assemble pita:
• Place 2 phyllo sheets in the bottom of the baking dish.
• Drizzle lightly with olive oil.
• Spread a spoonful or two of the spinach-cheese mixture over the sheets.
• Continue layering: 2 sheets → drizzle of oil → spoonful of filling, repeating until filling is used.
• Finish with 2 sheets on top plus a drizzle of olive oil.
4. Bake:
• Bake uncovered at 350°F for 60 minutes, or until the top is golden brown & has risen a bit!
5. Rest & cut:
• Remove from the oven and immediately cover the pan with a clean, slightly damp kitchen towel.
• Let sit for 10–15 minutes.
• Once cooled, cut into 15 squares and serve.
✨ Notes & Variations
This pita is very versatile! You can make it without spinach or swap in other fillings.
Try onions, thinly sliced potatoes, cooked ground beef for a heartier version or even apples.
Delicious warm or at room temperature, served with yogurt, kefir, a side of veggies or a fresh salad.
This Serbian-style Spinach Pita is one of our family's favorite comfort foods — simple, wholesome & so versatile. You can make it with spinach (like this one!) or do just cheese no spinach, or switch it up with potatoes, onions, or even ground beef.
Perfect fresh out of the oven, or enjoyed at room temp with a little yogurt or a crisp salad on the side. 🤍
I've been making it for decades, ever since my mother taught me as a child 😊 & have been wanting to add it to my blog to have it written down for my kiddos to be able to look back on as an easy reference, as well as share with you all.
This recipe is so special to my heart... hope you enjoy it as much as we do!
Spinach Pita (Pita sa Spanaćem)
INGREDIENTS :
• 1 (16 oz) package organic phyllo dough (thawed if frozen) -- I get mine from Whole Foods, however many groceries have it just be sure to look in the freezer area.
• 1 (16 oz) bag frozen chopped spinach, thawed & well-drained (if using fresh spinach, use about 2 cups & be sure to chop it up well!)
• 16 oz organic cottage cheese
• 1 cup organic plain yogurt
• 1 cup feta cheese, crumbled (optional — if not using feta, season filling lightly with salt)
• 3 organic eggs
• ¼ cup extra virgin olive oil
INSTRUCTIONS :
1. Preheat oven to 350°F (175°C). Lightly grease a 9x13" baking dish with olive oil.
2. Make filling:
• In a large bowl, combine drained spinach, cottage cheese, yogurt, feta (if using) & eggs. *If not using feta, add a 1-2 tsps of salt.
• Mix until well combined.
3. Assemble pita:
• Place 2 phyllo sheets in the bottom of the baking dish.
• Drizzle lightly with olive oil.
• Spread a spoonful or two of the spinach-cheese mixture over the sheets.
• Continue layering: 2 sheets → drizzle of oil → spoonful of filling, repeating until filling is used.
• Finish with 2 sheets on top plus a drizzle of olive oil.
4. Bake:
• Bake uncovered at 350°F for 60 minutes, or until the top is golden brown & has risen a bit!
5. Rest & cut:
• Remove from the oven and immediately cover the pan with a clean, slightly damp kitchen towel.
• Let sit for 10–15 minutes.
• Once cooled, cut into 15 squares and serve.
✨ Notes & Variations
This pita is very versatile! You can make it without spinach or swap in other fillings.
Try onions, thinly sliced potatoes, cooked ground beef for a heartier version or even apples.
Delicious warm or at room temperature, served with yogurt, kefir, a side of veggies or a fresh salad.
Approximate Macros (per slice, 1 of 15):
Calories: ~223
Protein: ~11g
Carbs: ~25g
Fat: ~8g
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