Bosnian Spinach and Cheese Phyllo Pie

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A beloved Bosnian savory pastry layered with paper-thin phyllo and filled with a creamy spinach and feta mixture. This rustic pie is a staple at family tables and pairs beautifully with a glass of cold yogurt drink.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 22 gFat
• 11 gSaturated Fat
• 32 gCarbs
• 3 gFiber
• 3 gSugar
• 13 gProtein
• 620 mgSodium
• 480 mgPotassium
• 210 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the spinach-cheese filling

• 1 lb fresh spinach (or 10 oz frozen, thawed and squeezed dry)
• 8 oz feta cheese, crumbled
• 2 large eggs, lightly beaten
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup full-fat sour cream
• 1/4 cup fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

For assembling the pie

• 1 lb package phyllo dough (about 16 sheets), thawed
• 1/2 cup unsalted butter, melted
• 1 tbsp neutral oil, for greasing the pan

Directions

1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with the neutral oil. If using fresh spinach, blanch it for 1 minute in boiling salted water, drain, cool, and squeeze out as much moisture as possible, then chop roughly.
2. In a large bowl combine the prepared spinach, crumbled feta, eggs, chopped onion, garlic, sour cream, dill, salt, and pepper. Stir until evenly blended and set aside.
3. Unroll the phyllo sheets and cover them with a slightly damp kitchen towel to prevent drying out. Place one sheet in the baking dish, brush lightly with melted butter, and repeat to layer half of the phyllo (about 8 sheets), buttering each layer.
4. Spread the spinach-cheese filling evenly over the buttered phyllo base, pressing it gently into the corners and smoothing the surface with the back of a spoon.
5. Layer the remaining phyllo sheets on top of the filling, brushing each sheet with melted butter just as you did for the bottom layers. Tuck any overhanging edges neatly around the pie.
6. Using a sharp knife, score the top layers of phyllo into 6 equal squares or diamonds, cutting only through the top sheets so the pie is easier to portion after baking.
7. Bake on the middle rack for 35 to 40 minutes, until the top is deeply golden brown and crisp, and the filling is set and bubbling slightly at the edges.
8. Remove from the oven and let the pie rest for 10 minutes before cutting through the scored lines and serving warm or at room temperature.

Cook’s Notes

• Always keep phyllo covered with a damp towel while working; dried sheets crack and tear easily.
• Squeezing the spinach thoroughly is essential; excess water will make the bottom layers soggy.
• For a richer crust, brush every other sheet generously with butter rather than a thin coat on each one.
• Serve leftovers at room temperature the next day; the flavors deepen and the phyllo stays pleasantly tender.
• A simple cucumber-yogurt salad on the side balances the richness of the pie nicely.

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