Pita sa mesom
Pita sa mesom is a traditional Bosnian dish that translates to "pie with meat" in English. It is a delicious savory pie made with layers of thin phyllo pastry filled with seasoned minced meat (usually beef or lamb) and sometimes onions and spices. It's typically baked until golden brown and served warm.
Ingredients
- 500 g minced beef or lamb
- 1 onion finely chopped
- 2-3 cloves garlic minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup water
- 10 sheets phyllo pastry
- 1/2 cup olive oil
- Sesame seeds for sprinkling (optional)
Instructions
- Preheat your oven to 180°C (350°F).
- In a large skillet, sauté the onion and garlic in a bit of olive oil until softened.
- Add the minced meat to the skillet and cook until browned.
- Season the meat with paprika, salt, pepper, and cayenne pepper. Add water and simmer for a few minutes until the liquid reduces. Remove from heat and let it cool slightly.
- Brush a baking dish with olive oil. Place one sheet of phyllo pastry in the bottom of the dish and brush with olive oil.
- Add another sheet of phyllo pastry on top and brush with olive oil. Repeat until you have used half of the phyllo sheets.
- Spread the meat mixture evenly over the phyllo sheets in the dish.
- Continue layering the remaining phyllo sheets on top of the meat, brushing each layer with olive oil.
- Fold any excess pastry edges over the top layer and brush with olive oil. Sprinkle sesame seeds on top if desired.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
- Allow it to cool slightly before slicing and serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 356kcal (18%)Carbohydrates: 14g (5%)Protein: 13g (26%)Fat: 27g (42%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 44mg (15%)Sodium: 158mg (7%)Potassium: 213mg (6%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 72IU (1%)Vitamin C: 2mg (2%)Calcium: 19mg (2%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
