Bosnian Sirnica - Cottage Cheese Pie

Welcome to a delightful journey into the heart of Bosnian cuisine! Today, we're unraveling the secrets of a true culinary gem: Bosanska Pita, specifically the beloved Sirnica, a mouthwatering savory cottage cheese pie. Forget the confusion of endless recipes online; we're here to give you the single, most authentic guide to crafting this traditional masterpiece. Sirnica isn't just a dish; it's a taste of home, a symbol of warmth, and a staple in Bosnian households. Whether you're a seasoned baker or just starting your adventure with around the world recipes, this guide will walk you through every step, ensuring your homemade Bosnian cheese pie is nothing short of perfect. We'll show you how to transform simple ingredients like `phyllo dough` and `cottage cheese` into a crispy, golden, and incredibly satisfying pastry that will transport your taste buds straight to Sarajevo. Get ready to bake, savor, and share this incredible `oven baked cheese` delight!

Ingredients

• 1 lb (450g) `frozen phyllo dough`, thawed according to package instructions
• 2 lbs (900g) `cream cottage cheese` (full-fat recommended for best flavor)
• 2 large `cottage cheese eggs` (or 3 small eggs)
• 1/2 cup sour cream or plain Greek yogurt (optional, for extra creaminess)
• 1 teaspoon salt (or to taste, depending on cheese saltiness)
• 1/4 cup vegetable oil or melted butter (for brushing phyllo)
• 1/2 cup sparkling water or plain water (for dipping phyllo, optional but traditional)

Directions

1. Prepare the Filling: In a large bowl, combine the `cottage cheese`, `eggs`, sour cream (if using), and salt. Mix well until everything is thoroughly combined. Taste and adjust salt if needed. This is your delicious `cottage cheese ingredients` filling.
2. Thaw Phyllo: Ensure your `frozen phyllo dough` is completely thawed. Carefully unroll it and keep it covered with a damp cloth to prevent it from drying out while you work.
3. Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Lightly grease a large round baking pan (approx. 10-12 inches/25-30 cm diameter) or a rectangular baking dish.
4. Assemble the Pita (Traditional Method - "Scrunched"):
   1. Take one sheet of phyllo dough. If using the traditional method, you can lightly dip it in sparkling water (this makes it more pliable and gives a unique texture).
   2. Lay the phyllo sheet flat. Spoon a generous line of the `savory cottage cheese` filling along one long edge of the phyllo sheet.
   3. Carefully roll the phyllo sheet into a long, thin cylinder.
   4. Gently scrunch the rolled phyllo into an accordion-like shape.
   5. Place the first scrunched roll in the center of your greased baking pan, coiling it into a spiral.
   6. Repeat this process with the remaining phyllo sheets and filling, arranging them around the central coil to form a continuous spiral until the pan is full.
5. Assemble the Pita (Layered Method - Easier):
   1. Layer 3-4 sheets of phyllo dough in the bottom of your greased pan, brushing each layer lightly with oil or melted butter. Let the edges hang over the sides.
   2. Spread half of the `cottage cheese` filling evenly over the phyllo layers.
   3. Top with another 3-4 sheets of phyllo, brushing with oil between each.
   4. Spread the remaining filling.
   5. Cover with the final 3-4 sheets of phyllo, again brushing with oil between layers.
   6. Fold the overhanging phyllo edges inwards to create a neat border.
6. Brush & Bake: Once assembled, generously brush the top of the pita with the remaining oil or melted butter.
7. Bake: Bake for 35-45 minutes, or until the top is golden brown and crispy, and the filling is set.
8. Serve: Remove from oven and let it rest for 5-10 minutes before slicing and serving warm.