Savory pastry filled with spinach and cheese
Kosovar pite is a delicate pastry pie layered with spinach, cheese, and herbs, traditionally served as a side dish or light meal, representing the mountain regions' vegetable-rich cuisine.
Serves 6
Sauté chopped onion in butter until soft. Add spinach and cook until wilted and moisture evaporates, about 5 minutes. Cool, then mix with crumbled cheese and nutmeg.
Brush baking pan with butter. Layer 3 phyllo sheets, brushing each with melted butter.
Spread spinach-cheese mixture evenly over phyllo layers.
Cover with remaining 3 phyllo sheets, brushing each with butter. Score into portions and bake at 375°F (190°C) for 30-35 minutes until golden.
Squeeze excess moisture from spinach after cooking
Work quickly with phyllo to prevent drying
Don't skip nutmeg—it elevates the spinach flavor
Add diced tomatoes to the filling
Mix in fresh herbs like dill or parsley
Make potato and cheese pite instead
Store refrigerated for 3 days. Reheat at 350°F to restore crispness
Pite is a staple of Kosovar mountain cuisine, combining available local vegetables and dairy in a simple yet elegant preparation tradition.
Yes, thaw and squeeze dry to remove excess moisture before using.
Traditional kajmak is ideal, but feta or any soft white cheese works well.
Per serving · 6 servings total
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