Thursday, November 17, 2016

Bosnian Pita Pie: Zucchini (Tikvenjaca) and Cheese (Sirnica) With Store-Bought Filo Dough

After taking a break from my blog, I decided to post a new recipe.  This time it is a variation of a previous post that you can see here:

Since the original homemade Bosnian Pita can be very time consuming and takes practice to master, here is another easier version that skips over the entire process of making the filo dough from scratch. Instead you can use store-bought filo dough and the Pita will be just as traditional and tasty.  

This has been my obsession lately, trying to perfect the Bosnian Pita using different fillings.  One of my favorites was always Tikvenjaca (filled with zucchini) and of course Sirnica (filled with cheese).  It takes a little practice, but once you get the hang of it, you will be able to make it quickly for dinner or a party and it is always a hit! :)

I actually made Tikvenjaca with zucchini for this post, but both are very similar.  For Sirnica with cheese, just omit the zucchini.  The cheese mix depends on your taste, so you will get to add your favorite feta cheese, cottage cheese, farmers cheese, ricotta, etc, some salt & pepper and get to try it before adding the eggs and putting it all together.  For a more traditional taste, it is important to use good full fat feta cheese, cottage and farmer's cheeses, but if you would like a light version, low fat cheeses will be fine as well.  You can even reduce the amount of eggs and they will still taste fine. After you try making it a few times, you will develop your own taste and that's what's great about making Pita.

If you would like to make your Tikvenjaca or Sirnica to be straight and not a swirl, you can simply place it in a rectangular baking dish and arrange in straight lines.  This way it will be easier to cut up and serve for a party.  See photos below.

  • mix of different cheeses according to your taste (full fat recommended, but light is fine too): 
    • some crumbled feta cheese (I ran out of feta cheese, so I did not use it this time - its taste gives the Pita a nicer flavor)
    • 16 oz cottage cheese
    • 8 oz - 16 oz farmer's cheese
    • 8 oz ricotta and/or cream cheese
  • couple of tablespoons of sour cream (to taste)
  • sunflower or vegetable oil
  • 2-3 eggs
  • 1 package of store bought Filo Dough (see image of the package below - I used 12"x17" sheets this time) - take out of the freezer the night before and leave in the fridge until ready to use
  • 3 medium zucchinis cut up into small cubes - see photo below (if making Tikvenjaca - Zucchini Pita)
  • salt & pepper to taste

  • Heat up the oven to about 435 F.
  • Grease the baking pan with oil
  • In a medium bowl mix cheeses and salt/pepper until you reach your desired taste
  • Add eggs and mix well
  • Add zucchini if using and mix well 

  • In a glass, mix oil and water to make about 1/2 cup 
  • I use cling wrap to cover my work surface for easy cleanup (see photo below)
  • Carefully open up the filo dough and save the bag in case you have any left over (you can freeze it again and use again next time) 

  • You will need to work quickly so that the filo dough sheets do not dry up and harden.  If you leave them out too long, they will become hard and fall apart. 
  • Start by taking two filo dough sheets and placing them on the work space.
  • Brush the top sheet with oil and water mix

  • Place another filo dough sheet on top of  the two brushed with oil and place a good amount of the cheese (or zucchini) filling on top (see photo below)

  • Roll up the sheets with the filling like shown in the photos below

  • Start by placing the roll in the middle and rolling into a swirl (see photo below - mine broke :D but if this happens to you, don't worry, once the Pita is done, you will not be able to notice it)
  • Keep repeating the same procedure for each role and adding to the swirl until you are done

  • When you are done, combine the left over filling and water/oil mix and pour over the Pita and brush so that it is evenly spread 

  • Place Pita in the oven and bake for about 30-40 minutes until golden (see photos below)

When your Tikvenjaca or Sirnica is done, take it out of the oven, let cool and cut into desired portions.  Serve topped with sour cream.  

Enjoy! Prijatno! :)

Friday, January 1, 2016


It has been a while since we posted a new recipe on our blog. Yesterday our cousin Sinisa and his wife Julie came over to show us how to make tiramisu. I have been planning on trying to make it for a while, but Sinisa said that he found a really simple recipe and we made it yesterday. The tiramisu really was simple to make and it was so delicious! So I wanted to share it with everyone! Here is the recipe!


  • 6 egg yolks
  • 4 egg whites
  • 1/2 cup of sugar
  • 16 oz of Mascarpone cheese (for tiramisu)
  • package of ladyfinger biscuits
  • 3-4 cups of espresso or other strong coffee (we used homemade Turkish coffee)
  • unsweetened (or semi-sweet cocoa powder if you would like it sweeter)
  • some rum (we used about 1-2 tbsp or according to your taste)

  • Cook the coffee a few hours ahead of time and set aside for it to cool.
  • Also take out 6 eggs and leave them out so that they are room temperature when you start making the cake.
  • When you are ready to start making the tiramisu cake, break the eggs and separate the egg yolks and egg whites in two different bowls.  You will have two extra egg whites left over, so you can save them to use for something else.  
  • First beat the egg yolks until mixed well and add half of the sugar and keep beating them until it becomes smooth like seen in the photos below.

  • Add the Mascarpone cheese to the egg yolks, mix well until smooth and set aside.

  • With a mixer, beat the egg whites and then add the other half of the sugar and keep mixing until they get the texture similar the whipped cream.  See the pictures below.

  • Next, fold the egg yolks and egg whites like it is shown in the pictures below.  You want to slowly mix them so that they still keep the fluffy texture of the egg whites.

  • Pour the cooled coffee into a wide bowl (wide enough for you to be able to dip the ladyfingers in the coffee) and add the rum.

  • Next, quickly dip the lady fingers in the coffee on both sides and place one by one in a dish that you will be using for your tiramisu.  See the photos below.

  • Pour half of the egg mixture on top of the ladyfingers that were placed in the serving dish and even out the top with a rubber spatula.

  • Next, sift the cocoa powder over the egg mixture. 

  • Place another layer of ladyfingers (dipped in coffee), the other half of the egg mixture and more cocoa powder on top.

  • Finally, cover the tiramisu with a plastic wrap and place in the refrigerator to cool for about 8 hours.

  • When the tiramisu is finally done, take it out of the fridge and enjoy!  Our was perfect for Ivan's birthday and it was really delicious.  We will definitely be making it again!  I hope that you'll like it too!