Pita Zeljanica
Prep Time: 45 minutes
Cook Time: 45 minutes
Makes 6 to 8 servings
Ingredients
2 boxes thawed frozen chopped spinach or 3 pounds fresh
spinach, cleaned, blanched and chopped
1 pound grated brick cheese
1 pound large-curd creamed cottage cheese, undrained
3 tablespoons sour cream
1/2 cup milk
6 large beaten eggs
1/2 cup all-purpose flour
1/2 cup yellow corn meal
8 sheets thawed filo dough
4 ounces (1 stick) melted butter
Directions
Heat oven to 350 degrees. Squeeze spinach dry. In a large
bowl, thoroughly combine spinach, 1 pound grated brick cheese, 1 pound
undrained large-curd creamed cottage cheese, 3 tablespoons sour cream, 1/2 cup
milk, 6 large beaten eggs, 1/2 cup all-purpose flour and 1/2 cup yellow corn
meal, and set aside.
Lightly brush a 13x9-inch pan with melted butter. Lay down 1
sheet of thawed filo dough, and lightly brush it with butter. Continue with 3
more sheets of buttered filo so you have a base of 4 sheets of buttered filo
dough.
Spread filling evenly over filo base. Lay down 1 sheet of
filo dough, and lightly brush it with butter. Continue with 3 more sheets of
buttered filo so you have a top of 4 sheets of buttered filo dough, the same as
for the base. Brush liberally with remaining butter, trimming excess edges of
filo dough or turning them in toward the center.
Bake 45 minutes, more or less, or until the top is golden
and the filling is set (test with a thin knife). Let cool, cut into squares and
serve the Serbian Spinach Pie.
Source: By Barbara Rolek, http://easteuropeanfood.about.com/od/croatianserbmaincourses/r/pita-zeljanica.htm
Fatty Porridge (Smocani Kacamak)
1 kilogram (2 pounds) of peeled potatoes cooked in salty
water–add as much salt as you like. When the potatoes are almost cooked, add
3–4 handfuls of wheat or maize flour and continue cooking. When you add flour
into the pot, make a hole in the middle of the potatoes with a tucanj or
kacamaš (a specially designed big wooden spoon with a flat and wide lower part
used for mashing kacamak: a mushy meal made of wheat, buckwheat, barley, or
corn flour served with cheese and sour milk) and cook it for about 30 to 40
minutes at a medium-high heat.
When cooked, pour the remaining water out, remove the pot
from the burner and begin mashing the mixture with a kacamaš, taking the pot
back to the burner from time to time until the potatoes are completely mashed.
In another pot, melt 3–4 spoons of skorup (cream) and grate some cheese. Best
not to melt, so that the grated cheese can be sprinkled over the kacamak. Now,
pour the skorup over the hot mush and stir. When the mixture is well stirred,
the kacamak is ready to be served.
Best served with yogurt, kisjelo mlijeko.
Source: Western Balkans, Savardak Restaurant, http://www.balkansgeotourism.travel/content/fatty-porridge-smocani-kacamak-savardak-restaurant-kolasin-montenegro/see2D3335C5D946A106C
Stuffed Grape Leaves
Ingredients
Grape leaves from a jar
4 cups white rice cooked with lemon juice and garlic
Directions
Place a spoonful of rice in center of grape leaf. Wrap up! Repeat until all rice is wrapped up. Place a steamer basket and steam for 20 minutes.
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