Bosnian Stuffed Pie with Leek and Cottage Cheese

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Bosanska Pita is a treasured Bosnian specialty featuring paper-thin stretched dough wrapped around a savory filling and coiled into a round baking pan. This version pairs sweet leeks with creamy cottage cheese and a touch of sour cream for a tender, rich slice that pairs beautifully with cold yogurt. The technique of rolling and coiling creates gorgeous concentric layers once baked.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 8 gSaturated Fat
• 44 gCarbs
• 2 gFiber
• 4 gSugar
• 15 gProtein
• 470 mgSodium
• 280 mgPotassium
• 155 mgCalcium
• 2.6 mgIron
• 6 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the dough

• 3 cups (390 g) all-purpose flour
• 1 tsp fine salt
• 1 large egg
• 2 tbsp olive oil
• 3/4 cup warm water, plus more as needed

For the leek-cheese filling

• 3 large leeks, white and pale green parts only, finely chopped
• 2 tbsp unsalted butter
• 1 1/2 cups (340 g) full-fat cottage cheese or farmer's cheese, drained
• 2 large eggs
• 1/3 cup sour cream
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

For finishing

• 3 tbsp unsalted butter, melted
• 1/2 cup plain whole-milk yogurt, for serving

Directions

1. Make the dough: In a large bowl, whisk the flour and salt. Make a well in the center and add the egg, olive oil, and most of the warm water. Mix with a wooden spoon, then knead by hand for 8 to 10 minutes, adding water a tablespoon at a time, until the dough is smooth, soft, and slightly tacky. Cover with a damp towel and rest for 30 minutes.
2. Prepare the filling: Melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped leeks and a pinch of salt and cook gently for 6 to 8 minutes until softened and just beginning to caramelize. Remove from the heat and let cool to room temperature. In a bowl, whisk the eggs with sour cream, then stir in the cottage cheese, cooled leeks, salt, and pepper until evenly combined.
3. Divide the rested dough into 6 equal balls. Working one at a time on a floured surface, roll each ball into a very thin round or oval, about 12 inches across and almost translucent when held to the light.
4. Spread a generous strip of filling along one long edge of the dough, leaving a 1-inch border. Fold the short ends inward, then roll the dough tightly into a long rope. Coil each rope into a spiral and place the coils into a well-buttered 10-inch round baking dish, tucking the loose end underneath.
5. Repeat with the remaining dough and filling, arranging the coils snugly so the pie holds its shape as it bakes. Let the assembled pie rest for 10 minutes so the dough relaxes.
6. Preheat the oven to 400°F (200°C). Brush the entire surface of the pie generously with the melted butter, making sure to coat every spiral. Bake for 30 to 35 minutes until the top is deeply golden brown and crisp.
7. Remove from the oven and let cool for at least 10 minutes before slicing into wedges. Serve warm with a generous spoonful of cold yogurt on the side.

Cook’s Notes

• The thinner you roll the dough, the flakier and more authentic the layers will be; aim for a sheet you can almost see through.
• If cottage cheese is too wet, drain it in a cheesecloth-lined sieve for 20 minutes to prevent a soggy filling.
• Feta cheese can replace cottage cheese for a tangier flavor; rinse it briefly and reduce added salt by half.
• Bosnian cooks traditionally stretch the dough over the back of the hands rather than using a rolling pin for an even thinner result.
• Leftovers keep refrigerated for 2 days; reheat in a 350°F oven for 8 minutes to restore crispness rather than using a microwave.

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