Bosnian Prijesnac - Easy Oven-Baked Cheese Pastry Recipe

Welcome to a taste of tradition, right in your own kitchen! If you're looking for a `home cooked meal` that's both comforting and packed with flavor, you've hit the jackpot. Today, we're diving into the delightful world of Prijesnac, a beloved Bosnian `oven baked cheese` pastry that's surprisingly simple to make. Forget complicated `baking and pastry recipes` – this dish is all about hearty ingredients coming together to create something truly special.
Prijesnac is a rustic, savory pie often described as a "lazy pita" because it uses readily available `phyllo dough pastry` and a simple, yet incredibly delicious, `egg and cheese` filling. It’s a fantastic way to enjoy `crumbled feta cheese` and other fresh ingredients, transforming them into a golden, crispy, and utterly satisfying dish. Whether you're a seasoned baker or just starting your culinary journey, this recipe will guide you through making a perfect Prijesnac that’s sure to become a `meal for family` favorite. Get ready to create a `quick and delicious` dish that brings a piece of Bosnian heritage straight to your table!

Ingredients

Directions

Bosnian Prijesnac - Easy Oven-Baked Cheese Pastry Recipe

Serves: 8 People
Prepare Time: 25 minutes
Cooking Time: 35 minutes
Calories: -
Difficulty: Medium

Ingredients

1 lb (450g) phyllo dough, thawed if frozen
1 lb (450g) `fresh feta cheese`, crumbled (or a mix of feta and cottage cheese)
4 large eggs
1 cup (240ml) plain yogurt or sour cream
1/2 cup (120ml) milk (any kind)
1/4 cup (60ml) olive oil or melted butter, plus more for brushing
1 teaspoon salt (adjust based on feta's saltiness)
1/2 teaspoon black pepper
Optional: 2 tablespoons chopped fresh parsley

Directions

Prep Your Workspace: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish with olive oil or butter. If your phyllo dough is frozen, ensure it's fully thawed in the refrigerator overnight or at room temperature for a few hours before you begin.
Make the Filling: In a large bowl, combine the `crumbled feta cheese`, eggs, yogurt (or sour cream), milk, 1/4 cup olive oil/melted butter, salt, pepper, and optional parsley. Whisk everything together until well combined and relatively smooth. Don't worry if there are still small lumps of feta; that adds character!
Prepare the Phyllo: Carefully unroll your phyllo dough. Keep the unused sheets covered with a damp cloth or plastic wrap to prevent them from drying out, as phyllo can become brittle very quickly.
Layer the Bottom: Lay two sheets of phyllo dough into your prepared baking dish, letting the ends hang over the sides. Brush lightly with olive oil or melted butter. Repeat this step with two more sheets of phyllo, brushing again. This creates a sturdy base.
Crinkle & Fill: Take one sheet of phyllo dough, crumple or crinkle it loosely like an accordion, and place it into the baking dish on top of the base layers. Repeat this with about half of the remaining phyllo sheets, arranging them loosely and evenly in the dish.
Pour the Filling: Gently pour about half of your `egg and cheese` mixture over the crinkled phyllo in the dish, making sure it gets into all the nooks and crannies.
Continue Layering: Repeat the crinkling process with the remaining phyllo sheets, placing them over the cheese mixture.
Add More Filling: Pour the rest of the cheese mixture evenly over the top layer of crinkled phyllo.
Fold and Seal: Fold the overhanging phyllo sheets from the base layers over the top, creating a neat edge. Brush the entire top surface generously with olive oil or melted butter.
Bake to Golden Perfection: Place the baking dish in your preheated oven and bake for 35-40 minutes, or until the Prijesnac is golden brown on top and the filling is set. A knife inserted into the center should come out mostly clean.
Rest and Serve: Once baked, remove the Prijesnac from the oven and let it rest for 10-15 minutes before slicing. This allows the pie to set properly and makes for cleaner cuts. Serve warm and enjoy your authentic Bosnian `oven baked cheese` delight!

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories

~350 kcal per serving

Carbohydrates

~28g per serving

Protein

~18g per serving

Fat

~22g per serving

Additional Information

A good source of calcium and protein, thanks to the `fresh feta cheese` and eggs.
Provides a hearty and satisfying option for a light meal or a substantial snack.
Contains healthy fats from olive oil and dairy.

Recipe Success Tips

Ingredient Substitutions & Variations

Cheese Power-Up: While `fresh feta cheese` is traditional, feel free to experiment! You can use a mix of feta with cottage cheese, ricotta, or even a mild goat cheese for a different flavor profile. Just be mindful of the salt content if using other salty cheeses.
Dairy Swaps: No plain yogurt? Sour cream works perfectly. You can also use buttermilk for a slightly tangier taste or a plant-based milk and yogurt for a `vegan` alternative (just remember to also swap out the eggs and feta).
Herbaceous Additions: A sprinkle of fresh dill or mint can add a wonderful aromatic touch to the `egg and cheese` filling.
Spice It Up: For a bit of heat, add a pinch of red pepper flakes to the filling.

Cultural Variations

Regional Twists: Prijesnac, like many traditional `home meal recipes` from the Balkans, has regional variations. Some versions might incorporate a touch of cornmeal for a slightly different texture, or use a specific local cheese blend. This recipe offers a widely loved, accessible version.
Beyond Prijesnac: If you love this `phyllo dough pastry`, you might also enjoy other Balkan pies like Burek (often with meat, cheese, or potato) or Sirnica (a cheese pie typically made with a richer, homemade dough, though sometimes adapted with phyllo). Prijesnac is often considered a simpler, quicker cousin.

Make-Ahead & Storage Instructions

Make-Ahead: You can assemble the Prijesnac up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Before baking, let it sit at room temperature for about 30 minutes, then bake as directed, possibly adding an extra 5-10 minutes to the cooking time if it's still quite cold.
Storage: Leftover Prijesnac can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and crispy again. You can also use an air fryer for a few minutes for extra crispiness. Microwaving is an option, but it won't retain the crisp texture of the `phyllo dough pastry`.
Freezing: While possible, freezing can sometimes affect the texture of the phyllo dough, making it a bit soggy upon thawing. If you do freeze, wrap individual slices tightly in plastic wrap and then foil. Thaw in the refrigerator overnight and reheat in the oven for best results.

Frequently Asked Questions

Recommended Kitchen Tools

Making Prijesnac doesn't have to be a marathon! Here are a few clever hacks and ingredients that can shave precious minutes off your prep time, getting you to that first delicious bite even faster.

Pre-Made Phyllo Dough

Problem: Making dough from scratch is time-consuming and can be intimidating, especially if you're aiming for those perfectly thin, delicate layers.
Agitate: Who has hours to spend rolling out perfect, paper-thin sheets? It's easy to get frustrated, and a less-than-perfect dough can really impact the texture of your Prijesnac.
Solution: Store-bought phyllo dough is your best friend here! It’s readily available in the freezer aisle, already perfectly thin, and cuts your prep time by more than half, letting you focus on the delicious filling instead of wrestling with dough.

Electric Hand Mixer (or Whisk)

Problem: Whisking the egg and cheese mixture by hand can be quite tiring, and sometimes you're left with annoying lumps.
Agitate: No one wants lumpy filling or an aching arm before the baking even begins! Manual whisking takes effort and might not yield the smoothest, most uniform consistency.
Solution: An electric hand mixer quickly whips your eggs and blends your cheese mixture to a silky-smooth consistency with minimal effort. This ensures a perfectly uniform texture in every bite of your Prijesnac. If you don't have one, a good old whisk still works wonders, just be ready for a little arm workout!

Pre-Crumbled Feta Cheese

Problem: Dealing with a block of feta can be messy and surprisingly time-consuming to crumble by hand.
Agitate: Between sticky fingers, uneven crumbles, and extra cleanup, why add another step when you're trying to get a delicious meal on the table efficiently?
Solution: Opt for pre-crumbled feta cheese! It's ready to go straight from the package, saving you precious minutes and keeping your kitchen (and hands) much cleaner. It’s a small shortcut that makes a big difference.

Calories per Ingredient

Click any ingredient for detailed nutritional information:

Bosnian Prijesnac - Easy Oven-Baked Cheese Pastry Recipe