John Myers
Serbian Wild Garlic Pita
The perfect serbian wild garlic pita recipe with a picture and simple step-by-step instructions.
- 500 g Filo pastry sheets
- 500 g Quark semi-fat
- 2 a cup Sour cream
- 200 g Grained cream cheese
- 3 St. Eggs
- 1 Handful Wild garlic
- 250 ml Milk
- 0,5 packet Baking powder
- Cooking oil, salt
- Cut the filo pastry sheets once in half.
- Mix the quark, grainy cream cheese, 1x sour cream and 2x eggs, season with salt. Then add the baking powder and milk. Cut the wild garlic very finely and add it.
- Now take a deep enamel mold or a deep round baking sheet and “crumple” the pita.
- This is a slightly different type of preparation, is quick and always works.
- Take a sheet of filo pastry at a time and dip it into the mixture. Let some mass on all sides and then crease into a ball and put in the mold. Do the same with all the leaves. That is why the dough has to be more liquid than usual if you fill it “normally”. So use it all up and put it in the shape of balls.
- Bake at 180 ° C until golden brown. Mix the rest of the egg, sour cream and a dash of milk into a smooth mixture. Salt. Take out after approx. 20 minutes, distribute the mixture evenly on top and then return to the oven until it is nice and golden brown on all sides.
- Enjoy with a fine salad.
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