Посна Пита / Posna Pita (Fasting Phyllo Pie)

Serbian Fast With Oil Published April 10, 2026

Pita (pie) is a daily staple across the Balkans. The regular version uses eggs, cheese, and sometimes milk-soaked phyllo. The fasting version — posna pita — drops all of that and relies instead on a generous filling of greens, leeks, or potatoes, held together with the phyllo itself.

The key technique is the oil-and-water mixture brushed between the layers. It creates a flaky, crisp pastry without any dairy. The filling possibilities are numerous, but the spinach and leek version given here is the most beloved during Lent.

FASTING LEVEL: Fast With Oil (not adaptable for strict days — oil is structural here)
SERVINGS: 8
TIME: 1.5 hours

INGREDIENTS

- 500g package of phyllo dough (check ingredients — most commercial phyllo is already vegan)
- 500g fresh spinach, washed and roughly chopped
- 3 large leeks, halved lengthwise and thinly sliced
- 1 large onion, diced
- 100ml sunflower oil
- 100ml sparkling water (the carbonation helps create lighter layers)
- 2 tablespoons flour
- 1 teaspoon black pepper
- 1 teaspoon salt
- Pinch of nutmeg

METHOD

1. Heat 2 tablespoons of oil in a large pan over medium heat. Add the onion and leeks, season with a pinch of salt, and cook for 10 minutes until softened. Add the spinach in batches, letting each batch wilt before adding more. Cook until all the spinach has wilted and any excess liquid has evaporated, about 5 minutes more.

2. Stir in the flour, pepper, and nutmeg. Remove from heat and let the filling cool slightly.

3. Preheat oven to 190°C (375°F). Mix the remaining oil with the sparkling water in a small bowl.

4. Lightly oil a large baking pan (roughly 30x40cm). Lay one sheet of phyllo on the bottom. Brush generously with the oil-water mixture. Repeat with 4-5 more sheets, brushing each one.

5. Spread the filling evenly over the phyllo layers.

6. Layer the remaining phyllo sheets on top, brushing each with the oil-water mixture. Brush the top layer generously.

7. Using a sharp knife, score the top into squares or diamonds — cut through the top layers only, not all the way to the bottom.

8. Bake for 35-40 minutes until the top is deeply golden and crispy. If the top browns too quickly, cover loosely with foil.

9. Remove from oven and immediately cover with a clean kitchen towel for 5 minutes — this softens the top layer slightly and prevents the phyllo from shattering when you cut it. Then uncover and let cool for 10 minutes before cutting and serving.

NOTES

- The sparkling water trick is widely used in Serbian fasting baking. It creates lighter, flakier results than oil alone.
- For posna pita sa krompirom (potato filling), replace the spinach and leeks with 1kg of boiled, mashed potatoes seasoned with sautéed onion, salt, and pepper.
- Some cooks crumple each phyllo sheet loosely before layering for a more rustic, less flat texture. This is called "gužvara" style.
- Posna pita is breakfast, lunch, and snack food. It is never the wrong time for pita in the Balkans.
- Keeps well wrapped at room temperature for a day, refrigerated for 3 days. Reheat uncovered in the oven.