Sirnica


Sirnica is a traditional Croatian dish consisting of baked filo pastry stuffed with cheese and spinach. It is typically served with a dollop of sour cream on top.

Ingredients

  • 1 package (250 g) frozen spinach, thawed and squeezed dry
  • 1/2 cup (120 ml) milk
  • 1/4 cup (60 ml) vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package (250 g) feta cheese, crumbled
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 1 package (500 g) phyllo dough, thawed

Method

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine spinach, milk, oil, onion, garlic, salt, and pepper. Stir in feta and Parmesan cheeses. Set mixture aside.

On a lightly floured surface, roll phyllo dough to a 12-inch (30 cm) square. Cut dough into 9 equal squares. Place one square in the center of each of 9 greased muffin cups. Press dough up the sides of the cups.

Spoon spinach mixture into the dough-lined cups. Bake for 20 minutes, or until pastry is golden brown. Serve warm.

Potential changes & improvements

If you are looking for a healthier version of this dish, you could try using whole wheat phyllo dough and low-fat cheese. You could also add some chopped vegetables to the spinach mixture, such as mushrooms, bell peppers, or zucchini.

What other food it works well with

Sirnica goes well with a salad or a light soup. It can also be served as an appetizer or a main course.

Common Mistakes

One common mistake when making sirnica is overfilling the phyllo cups. This can cause the pastry to burst open during baking. Another mistake is not draining the spinach well enough, which can make the dish watery.

Nutritional Information

Sirnica is a high in calories and fat. Each serving contains approximately:

  • 300 calories
  • 20 g fat
  • 10 g saturated fat
  • 40 mg cholesterol
  • 430 mg sodium
  • 19 g carbohydrates
  • 2 g fiber
  • 8 g protein

Sirnica contains dairy and wheat. It may also contain traces of eggs, soy, and nuts.


Leave a Comment

Your email address will not be published. Required fields are marked *