Pite me Spinaq

About This Recipe

Pite me Spinaq is Kosovo's beloved spinach pie — a form of börek made with hand-stretched pastry dough (or commercial phyllo) filled with a mixture of fresh or frozen spinach, eggs, feta or white cheese, and a touch of cream. The layers are rolled, coiled, or stacked in a round baking tray and baked until shatteringly crisp and golden. Pita (pie) is a fundamental part of Kosovan daily life; the spinach version is particularly popular for breakfast and lunch, sold at street bakeries (furra) and made at home for weekend gatherings. The crunch of the pastry against the creamy, savory filling is deeply satisfying.

Ingredients

Serves 6

• 400 gspinach (fresh or frozen, thawed and squeezed dry)
• 200 gfeta or white brine cheese, crumbled
• 3 largeeggs
• 100 mlsour cream or plain yogurt
• 1 tspsalt
• 0.5 tspblack pepper
• 0.25 tspnutmeg
• 400 gcommercial phyllo dough (or 8 sheets)
• 80 mlsunflower oil or melted butter
• 1 tbspsesame seeds (optional, for topping)

Instructions

1. 1

   Prepare the filling

   If using fresh spinach, wilt in a dry pan for 2 minutes then squeeze very dry. Chop roughly. Combine spinach, crumbled cheese, 2 eggs, sour cream, salt, pepper, and nutmeg. Mix well.

2. 2

   Layer the phyllo

   Preheat oven to 190 °C. Brush a 30 cm round baking tray with oil. Lay 2 phyllo sheets in the tray, allowing them to overhang the edges. Brush with oil.

3. 3

   Add filling and continue layering

   Spread half the filling evenly over the phyllo. Add 2 more oiled phyllo sheets, the remaining filling, and finish with 2 more oiled phyllo sheets. Fold the overhanging edges back over the top and brush with oil.

4. 4

   Top and egg wash

   Beat the remaining egg with a tablespoon of water and brush over the top. Sprinkle with sesame seeds if using.

5. 5

   Bake

   Bake at 190 °C for 40–45 minutes until deep golden and crispy throughout.

6. 6

   Rest and serve

   Rest for 10 minutes before cutting into wedges or squares. Serve warm.

Variations

• •

  Replace spinach with leeks (Pite me Presh) for a milder, sweeter filling.

• •

  Add a handful of pine nuts or walnuts to the filling for texture.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat in the oven at 180 °C for 10 minutes to restore crispness.

Frequently Asked Questions