Pita Savijaca: Rolled Pie | CUESA

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Pita Savijaca: Rolled Pie


Milos Ljubomirovic, The Intercontinental Mark Hopkins

This recipe, was demonstrated for CUESA’s Market to Table program on July 20, 2019.

Makes 1 pita

Phyllo Dough


2 cups flour
1 teaspoon salt
Cold water as needed (around 1 cup)
1 tablespoon vegetable oil

*You can also pre-made phyllo dough from eastern European stores as it’s not as thin as phyllo dough from a regular grocery store.



1 cup feta cheese, crumbled
2 eggs, lightly whipped
¼ cup sour cream
1½ cup spinach or nettle – blanched and roughly chopped
2 tablespoon vegetable oil
More vegetable oil for drizzling


To make the filling, combine everything together in a bowl, and place it in the fridge.

For the phyllo dough, start by mixing the flour and salt. Add cold water and knead mixture until smooth. Cover dough lightly with oil and place it in a bowl. Cover the surface of the dough with saran wrap and let it rest for 25 minutes.

Place a clean table cloth or sheet you don’t mind getting stained on your table. Sprinkle flour lightly over it. Place the dough in the middle of the cloth, and sprinkle flour on top of dough as well. Start stretching dough with a rolling pin until dough is as thin as possible.

Then start stretching dough with your hands like a pizza dough. Place the dough back on the cloth and with the tip of your fingers, gently stretch the edges of the dough. Move yourself around the circumference of the dough. It helps to move yourself around the table rather than move the dough.

Repeat a few times around, until you get paper thin dough. It’s alright if the dough breaks. When the dough is fully stretched out, cut it in half, right through the middle. Drizzle oil on both halves of the dough.

Place all the filling with your fingers over both halves of the dough. Hold the edge of the table cloth parallel to the middle cut, and start pulling the dough upwards so that it starts rolling down. Repeat this process with the other half.

Lightly coat a sheet tray with oil and place the dough on it in a circle, like a snail shell. Bake in the oven for 400˚F for 30-35 minutes, or until the dough turns golden. Check on the dough a few times and rotate its position in the oven.

When finished baking, remove and serve warm or cold.

If using pre-made phyllo dough: No need for table cloth. Use one layer and drizzle oil on it, cover with one more layer, drizzle oil again and filling too, and roll it with your hands. Place on an oiled sheet tray flat (no need to circle it) repeat until you use all sheets. Brush with oil on top and bake same way.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »