Once a week, at Massa's, the whole house smells of warm puff pastry and delicious fillings of all kinds.
Massa is a family friend. She was born in former Yugoslavia, fled to Germany in the late 90s because of the Balkan wars, met my grandparents, and lived with us for a while. She is like another grandparent to my brother and me and ever since I can remember, every year for our birthdays she makes different versions of her "Pita", a very traditional Bosnian dish made of puff pastry that can be filled with different ingredients.
At our home, the most popular versions are the potato pita and the pita with a cheese and spinach filling. The great thing about the recipe, however, is that everyone can fill the dough with anything according to their own taste.
So, let's start right away with Massa's recipe for the dough and the 2 fillings... it's super easy and quick to make, and if you're in a hurry, you can also use then store-bought dough for the pita ;)
Portions: 4
Preparation time: 20 min + resting phase of 30 min
Baking time: 40 min
Ingredients:
Dough
200 g flour
1 tablespoon oil (olive/ sunflower)
1 egg
pinch of salt
water
Potato-Filling
1 kg potatoes
1 whit onion
salt
pepper
1 teaspoon butter
Cheese-Spinach-Filling
400 g cottage cheese
220 g sour cream
200 g fresh spinach
3 eggs
salt
1 teaspoon butter
Equipment
baking tray
baking paper
3 bowls
oven @ 200°C
Steps to Success
Preparation - Dough
In a bowl, knead the flour, oil, egg and salt with lukewarm water. The dough should not be too soft or too hard, but knead well like a gum-like mass. Then cover the dough with a towel and let it stand for about half an hour. After letting the dough stand, divide the dough into 2 parts and roll it out thinly with a rolling pin.
Again, the dough is left to stand for a short time and is dried off to make it easier to work with.
Now, the pita must only be filled individually:
Potato-Filling
Peel the potatoes and then cut them into fingertip-sized cubes.
Chop the onion and then mix everything together with salt, pepper and butter.
Cheese-Spinach-Filling
Chop the fresh spinach and mix it with the rest of the ingredients: cottage cheese, sour cream, eggs, salt and butter.
Filling and finish
Spread the filling over the rolled out dough and then roll the dough from one side to the other until you have a long filled roll.
After filling, form the roll into a kind of snail. Coat the top with a little oil.
Then you put the puff pastry snail in the oven at 200°C for 40 minutes.
- Now, you're all set ;)
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