Fusion Recipe: Bosnian Fatayer

Bosnian Fatayer

 🍲 Bosnian Fatayer 

This fusion recipe marries the flaky, savoury characteristics of Bosnian Pita (like Burek or Zeljanica) with the handheld, stuffed convenience of Middle Eastern Fatayer. The result is a savoury, spiral-shaped pastry with a distinctly Bosnian filling, perfect for a hearty snack or light meal.


📝 Ingredients

For the Dough (Simplified/Store-bought Filo)

  • 1 package (about 1 lb/450g) Filo/Phyllo pastry, thawed
  • 1/2 cup butter, melted (or a mix of butter and neutral oil)

For the Bosnian Filling (Spinach & Cheese)

  • 1 large bunch or 10 oz bag fresh spinach (or use frozen, thawed and squeezed dry)
  • 8 oz Feta cheese, crumbled
  • 4 oz Cream cheese (for creaminess, a fusion element), softened
  • 1 large egg, beaten
  • 1/2 tsp salt (adjust based on Feta's saltiness)
  • 1/4 tsp black pepper


👩‍🍳 Instructions & Method

1. Prepare the Filling

  1. Chop the Spinach: If using fresh, wash and coarsely chop the spinach.
  2. Combine: In a medium bowl, mix the chopped spinach, crumbled Feta cheese, softened cream cheese, beaten egg, salt, and pepper until well combined.

2. Assemble the Fatayer

  1. Prep Filo: Lay out one sheet of filo pastry. Brush the entire surface lightly with the melted butter/oil mixture. Place a second sheet directly on top and brush it as well.
  2. Add Filling: Place a line of filling (about 1-1.5 tablespoons per sheet pair) horizontally along the bottom edge (the shortest side) of the filo sheets, leaving a 1-inch border.
  3. Shape: Carefully fold the sides of the filo over the filling. Then, starting from the filled bottom edge, roll the filo sheets tightly into a log.
  4. Create the Spiral: Take the long filled roll and gently coil it into a spiral shape, resembling a Bosnian Pita. Place the spiral seam-side down on a baking sheet lined with parchment paper.
  5. Repeat: Continue this process until all the filling is used, spacing the spirals apart on the baking sheet.

3. Bake

  1. Preheat: Preheat your oven to 400°F (200°C).
  2. Brush: Brush the tops of the assembled spirals with any remaining melted butter/oil.
  3. Bake: Bake for 20-25 minutes, or until the pastry is golden brown and flaky.


✅ Tips for Success

  • Keep Filo Covered: Filo dries out very quickly! Keep the unused sheets covered with a damp cloth while you work.
  • Don't Over-Squeeze: If using fresh spinach, simply chop it; the cream cheese will absorb some moisture. If using frozen, make sure it is thoroughly thawed and squeezed dry.
  • Alternative Fillings: For a Bosnian Burek taste, use a filling of seasoned ground beef or lamb instead of the spinach and cheese.
  • Serve Warm: These are best served warm, perhaps with a side of plain yogurt or sour cream (often served with traditional Bosnian Pita).



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