Kvasna Pita: Authentic Balkan Cheese Pie Recipe

Posted by Divna on

Kvasna Pita is a traditional savory pastry from the Balkans, known for its tender, homemade phyllo dough enriched with yeast, and a rich, hearty filling of cheese and greens. Unlike classic phyllo pies that use paper-thin commercial sheets, this version uses a soft, elastic dough that’s hand-stretched and filled with a comforting spinach-ricotta-feta mixture. Once baked to a golden crisp and topped with a luscious sour cream and egg topping, Kvasna Pita becomes the centerpiece of any meal. It’s the kind of old-world dish that brings family together, perfect for holidays or Sunday lunches.

Ingredients

For the Dough:

  • 450 g all-purpose flour
  • 100 ml oil
  • 10 g dry yeast
  • Salt (about 1 tsp)
  • Warm water, as needed (approx. 200–250 ml)

For the Filling:

  • 250 g frozen spinach or Swiss chard, chopped and thawed
  • 250 g feta cheese
  • 250 g ricotta cheese
  • 3 eggs
  • Salt, if needed (taste the cheese mixture before adding)

For the Topping:

  • 100 ml sour cream
  • 1 egg
  • Salt to taste

For Brushing:

  • Melted butter or oil, as needed

Instructions

1. Prepare the Dough

  1. In a mixing bowl, combine flour, yeast, and salt. Add oil and gradually add warm water.
  2. Knead the dough by hand or mixer for about 10 minutes, until soft and elastic.
  3. Divide into 4 equal parts. Place each piece on a lightly oiled baking sheet.
  4. Brush each ball with oil and cover with plastic wrap. Let rest at room temperature for 30 minutes.

Tips:

  • The longer you knead, the more elasticity the dough develops.
  • Oiling the dough keeps it soft and prevents drying.
  • Resting allows gluten to relax for easier stretching.

2. Make the Filling

  1. In a large bowl, mix thawed and drained spinach with feta, ricotta, and eggs.
  2. Season with salt if needed. Mix until well combined.

3. Stretch the Dough

  1. Cover a large table with a clean tablecloth and dust it lightly with flour.
  2. Place one dough ball in the center and roll out with a thin rolling pin (oklava) into an oval or round shape.
  3. Use the backs of your hands to carefully stretch the dough outward, working gently to thin it out.
  4. Stretch until the dough is thin and see-through. Don’t worry if it’s not perfectly even—imperfection is part of the charm.

4. Assemble the Pie

  1. Brush the entire surface of the stretched dough with melted butter.
  2. Place a line of filling along one edge.
  3. Roll up the dough halfway into a log and cut it off.
  4. Roll the filled piece into a spiral and place it in the center of a greased round baking pan.
  5. Repeat the process with the remaining dough and wrap each around the center spiral, forming a coil.
  6. Brush the top with melted butter.

5. Bake

  1. Preheat oven to 375°F (190°C).
  2. Bake the pie for 40–50 minutes or until golden brown.
  3. Mix sour cream, egg, and a pinch of salt for the topping.
  4. Pour topping over the pie and bake for an additional 5–10 minutes, or until lightly golden.
  5. Let cool for 10–15 minutes before slicing.

Serving Suggestions

  • Serve warm or at room temperature with a glass of yogurt or kefir.
  • Pairs beautifully with fresh tomato-cucumber salad.
  • Ideal for brunch, lunch, or as a vegetarian dinner.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 300°F (150°C) to restore crispiness.
  • Can be frozen before or after baking. Wrap tightly and freeze up to 1 month.

Kvasna Pita is more than just a pie—it’s a memory, a tradition, and a taste of home. The soft, yeasted dough, handmade and lovingly stretched, encases a savory, cheesy filling that makes every bite nostalgic. Whether you’re new to Balkan cuisine or grew up with it, this recipe will surely win a place in your heart and your kitchen.

FAQ

Can I use fresh spinach? Yes! Just blanch and drain it well before mixing.

Can I skip ricotta or substitute it? You can use cottage cheese, cream cheese, or more feta instead.

What can I use instead of sour cream for topping? Try full-fat Greek yogurt or crème fraîche.

Is the dough hard to work with? Not at all! With proper kneading and resting, it becomes stretchy and forgiving.

Variations & Substitutions

  • Use sautéed leeks or caramelized onions in place of spinach.
  • Add chopped herbs like dill or parsley for extra flavor.
  • Make individual spirals instead of one large spiral pie.
  • For a vegan version, use plant-based cheese and egg replacer.

Kvasna Pita – Domaća Pita sa Testom od Kvasca

Tradicionalna pita sa Balkana, poznata kao kvasna pita, pravi se sa mekanim testom od kvasca koje se razvlači, puni i urolava poput bureka. Ova verzija je punjena kombinacijom sira i spanaća (ili blitve), a testo je bogato, elastično i daje hrskavu, slojevitu koru kad se ispeče.

Idealna za ručak, večeru ili kao deo svečanog posluženja.

🧾 Sastojci

Za testo:

  • 450 g glatkog brašna
  • 100 ml ulja
  • 10 g suvog kvasca (ili 20 g svežeg)
  • So po ukusu
  • Topla voda po potrebi

Za fil:

  • 250 g zamrznutog spanaća ili blitve (odmrznut i oceđen)
  • 250 g feta sira
  • 250 g rikota sira
  • 3 jaja
  • So po potrebi

Za preliv:

  • 100 ml kisele pavlake
  • 1 jaje
  • So po ukusu

🥣 Priprema

1. Priprema testa:

U većoj činiji pomešajte brašno, so, kvasac, ulje i toplu vodu. Mesite dok ne dobijete glatko, mekano testo – oko 10 minuta mikserom sa spiralnim nastavcima ili ručno.

Saveti:

  • Što duže mesite, testo će biti elastičnije i lakše za razvlačenje.
  • Testo treba da bude mekano, ali ne lepljivo.

Podelite testo na 4 loptice i stavite ih na podmazan pleh. Premažite svaku lopticu uljem sa svih strana i prekrijte providnom folijom.

Saveti:

  • Ulje čuva vlagu u testu i sprečava da se suši.
  • Ostavite da odmori najmanje 30 minuta na sobnoj temperaturi.

2. Razvlačenje testa:

Na radni sto stavite stolnjak i blago ga pospite brašnom. Uzmite jednu jufku i razvaljajte je oklagijom u krug ili ovalni oblik.

Zatim koristite ruke: stavite ih ispod testa, koristeći nadlanice, i pažljivo razvlačite testo od centra ka spolja dok ne postane tanko.

Napomena: Pošto je testo sa kvascem, neće biti previše rastegljivo kao jufke bez kvasca, ali je dovoljno elastično.

3. Filovanje:

U činiji sjedinite sve sastojke za fil.

Svaki list testa premažite rastopljenim puterom ili uljem. Fil stavite u liniji duž jednog kraja, pa urolajte do pola. Isecite rolat i uvijte ga u krug.

Stavite prvi deo u sredinu podmazanog okruglog pleha. Ponovite proces sa ostalim testom i urolanim delovima nastavite da “uvijate” pitu oko središnjeg dela dok ne popunite ceo pleh.

Premažite odozgo puterom.

4. Pečenje:

Pecite u prethodno zagrejanoj rerni na 190°C (375°F) oko 40-50 minuta dok ne dobije lepu zlatnu boju.

Pomešajte pavlaku, jaje i so i prelijte preko pite nakon 40 minuta pečenja. Vratite u rernu još 5-10 minuta dok se ne zapeče i dobije zlatnu boju.

Ostavite da se ohladi 10–15 minuta pre sečenja.

🍽️ Saveti za serviranje

Kvasna pita je odlična uz jogurt, kiselo mleko ili kao deo bogatog doručka ili večere. Može se služiti topla ili hladna.

🧊 Čuvanje

  • Čuvajte u frižideru do 3 dana, pokriveno.
  • Može se podgrevati u rerni na 150°C oko 10 minuta.
  • Može se i zamrznuti pre pečenja (rolovana i složena u pleh) ili nakon pečenja.

❓ Česta pitanja

Da li mogu koristiti svež spanać?

Da, ali ga najpre kratko blanširajte, dobro ocedite i nasitno iseckajte.

Mogu li izostaviti rikotu?

Možete, samo povećajte količinu feta sira ili dodajte mladi sir.

Da li mogu praviti testo unapred?

Da, testo možete umesiti dan ranije i čuvati ga u frižideru. Izvadite ga bar 1h pre rada da omekša.

🔄 Zamene i varijacije

  • Umesto spanaća koristite blitvu, zelje ili koprivu.
  • Umesto pite u krug, pravite rolate i ređajte u pleh kao burek.
  • Koristite neutralni biljni sir za bezlaktoznu verziju.

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