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[Raine]

Bosnian Pita (phyllo pie) with Spinach Filling

8 servings

1 package thawed phyllo pastry sheets
2 bags washed fresh spinach
1 egg
1/4 cup sour cream (can use low fat)
1/2 lb feta cheese, crumbled
1 cup shredded mild cheddar cheese
olive oil
1 1/2 teaspoons salt
low-fat milk
low-fat plain yogurt (optional)

1 WASH HANDS (This recipe requires you to work with
the food directly with your hands).
2 Preheat oven to 350.
3 Wash and drain spinach.
4 Chop spinach and put in a big glass bowl.
5 Add salt and mix with hands.
6 Leave the spinach to sit for about 10 minutes to allow
the salt to draw out the water from the vegetable.
7 The water in spinach will make the filling bitter so do
not skip this step.
8 Drain the spinach by either sqeezing it bit by bit with
your hand over the sink or by spinning several times in
a salad spinner.
9 Transfer drained spinach into a new bowl.
10 Add egg, and sour cream.
11 Fold in feta and cheddar cheese.
12 Put some olive oil in a small bowl.
13 Grease a 9"*13" glass or metal baking pan.
14 Take your phyllo dough sheets and lie the sheets,
stacked, on a dry surface.
15 TIP: (While adding the filling, you may wish to cover
the dough with a dry towel and then a damp one to
keep it from drying out or flaking) Place one sheet of
dough into the pan and cut away excess.
16 Brush with oil, using either your hands or a pastry
brush.
17 Repeat until dough is 6 or 7 layers.
18 Add a skim of filling with hands and spread evenly.
19 Repeat steps 16-18 until the pie reaches the top of
the pan or you run out of ingredients.
20 Just make sure you finish with the dough on top, sort
of like lasagna.
21 Place pie in the oven, uncovered, about 45 minutes.
22 The top becomes flaky.
23 Pour on top of the pie while it is baking, 1/4 cup sour
cream blended with 0.125 cup of milk.
24 Bake for 15 more minutes.
25 This dish can be served warm or room temperature.
26 It is traditionally served with a yogurt beverage which
is easily replicated by mixing the plain yogurt with
milk, in equal parts

[Raine]

Pita Bread

12 pita breads

3 1/2 cups bread flour (plus extra for dusting)
1 teaspoon salt
1 packet dry active yeast
1 teaspoon sugar
1 teaspoon olive oil
1 1/3 ups water

1 Sift flour and salt together in a large bowl.
2 Combine yeast, sugar and 1/3 cup very warm water-
give a quick stir and set aside for 5 minutes to activate
yeast.
3 Make a well in the flour/salt mixture and add the yeast,
1 cup warm water and the olive oil.
4 Gently stir to gather dough into a ball-you may need a
touch more water-depending on where you live, altitude.
5 Turn out and knead for 10 minutes.
6 Put into a LIGHTLY greased large bowl, cover and place
in a warm spot for around 1 1/2 to 2 hours.
7 Punch down and knead to smooth.
8 Cut dough into 12 pieces, form into rounds, roll out and
place on a dusted baking sheet, cover and let rest for
45 minutes.
9 Preheat oven to 500F degrees.
10 I use my large cast iron skillet for this part, so I place
it in the oven and when really hot I place in two pitas
and let bake for around 3 minutes-you can broil for 1
minute if you like, just to get the tops browned.
11 I wrap the cooked pitas in a slightly damp tea towel
for a minute or two-then cool and place in plastic bags.
12 This process can also be done on a cooking sheet.